Allergy notice

Due to the nature of our cuisine and open kitchen setup, we can’t cater for gluten allergies or coeliac disease as we aren’t able to guarantee a gluten-free environment.

Our soy sauce, which contains gluten, is a key ingredient in many of our fermented, aged, and marinated dishes, making adjustments for dietary needs challenging. The same applies to sesame and soy allergies, as both are used in our kitchen.

We also cannot cater for allium allergies or intolerances. Please email if you have any queries about any of the allergens we have listed.

Please notify us of dietary requirements in the 'comments' when booking. 감사해요

Our menu prices are subject to change without prior notice

Wine

Our wine list features a selection of low-intervention wines, as well as a handful of very special bottles, from our friends at Vine Trail.

Sample Lunch Menu £24/person (TUES-FRI)

Soup, 2 banchan, vegetable tempura and your choice of:

Wagyu feather blade with ssam and condiments (+£10)

or

Pork belly with ssam and condiments

or

Buckwheat noodles, shiso, perilla seed oil dressing

or

Grilled mackerel with Ssam and condiments

or

Mushroom sotbap, egg yolk, perilla seed oil sauce

Selection of à la carte extras available.

Sample Hanjeongsik Menu £65/person (TUES-SAT DINNER)

Monkfish and octopus kkochi, gochucumin glaze

Jinju style raw beef, house gochujang, Korean pear

Salted jellyfish naengchae, pork hock, Devon crab

Sugar tomato and raw seabass mulhwe, chogochujang

Salt cured, grilled mackerel, Japanese wasabi, soy sauce

Grilled middle white pork belly and Wagyu feather blade (SERVED WITH SSAM, A SELECTION OF BANCHAN AND ASSORTMENT OF CONDIMENTS)

Mushroom dolsotbap and Buckwheat noodles in chilled beef and dongchimi broth

Black sesame and mugwort cake, rhubarb cream

Please email dongnaesikdang@gmail.com with any vegetarian or vegan dietaries so we can make alternatives available.

À LA CARTE (SAT LUNCH, TUES-SAT DINNER)

Banchan

Baechu kimchi

2.5

Seasoned miyeok seaweed

3.5

Soft tofu, bottarga

5.5

Mustard leaf kimchi

3.5

Mayak egg

4.0

Small Plates

Monkfish and octopus kkochi, gochucumin sauce

4.5

Sugar tomato and raw seabass mulhwe, chogochujang

12.0

Salted jellyfish naengchae, pork hock, devon crab

10.0

Korean fried wings chilli seed glaze

8.0

Jinju style raw beef, house gochujang, Korean pear

16.0

Mulmandoo dumplings in beef and chive broth

9.5

Charcoal Grill - (SERVED WITH SSAM AND CONDIMENTS)

Samgyeopsal, grilled pork belly

18.0

Eonyang bulgogi marinated wagyu chuck flap

25.0

English asparagus, shiokoji hollandaise, trout roe

19.0

55-day dry aged ex-dairy bone in sirloin (to share)

80.0

Whole Cornish john dory

38.0

Shiksa

Mushroom sotbap, egg yolk, perilla seed oil

15.0

Hand-dived scallop and broad bean bibimbap, dadaegi

19.0

5-year doenjang stew, local tofu, Swiss chard

10.5

Cockle and mussel sotbap, maesaengi

18.0

Buckwheat noodles in chilled beef and dongchimi broth

12.0

Dessert

Black sesame and mugwort cake, rhubarb cream

4.5