Join us in January for a Jung Sung fusion experience like no other. Enjoy an intimate dinner party, starting with cocktails and hors d'oeuvres on the terrace, followed by a unique seven course degustation with signature Australian wines.

This exclusive event will feature a never before seen contemporary Korean menu designed by Head Chef Insup Kim, plus a Q&A with the maestro himself about his food philosophy.

There will be very limited tables available for this one. We recommend booking in advance to avoid disappointment.

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2014 Bream Creek Cuvee' Traditionelle Sparkling, Tasmania

ORA KING SALMON ‘회 HWE’- Yellow melon, yuja golden soy, ricotta, lemon thyme

Hwayo 17 Soju

SCALLOP ‘국 GOOK’- Cucumber, basil, tomato

2019 De Salis Lofty Fume Blanc, Orange NSW

MORETON BAY BUG TWO WAYS- Deconstructed Bibimbab soy marinated ‘장 JANG’ butter poached ‘숙채 SOOKCHAE’

2019 Garagiste Merricks Chardonnay, Mornington Peninsula, VIC

HAPUKA ‘찜 JJIM’- Clam Juk, summer green nage, zucchini

2016 Mocandunda Stony Ridge Riesling (Vegan) Clare Valley, S.A

MB9+ WAGYU BEEF ‘구이 GUI’(supplement price +30)- Pickled watermelon radish, anchovy spinach, Galbi beef jus, Denjang

2018 Terra Rossa Parker Cabernet Sauvignon, Coonawarra, S.A

SWEET CORN ‘후식 HUSIK’- Denjang, sweet corn custard, soy sauce caramelized pistachio

Won Mae Korean Honey Plum Wine

GRAPE ‘입가심 IPGASIM’

2019 De Iuliis Late Harvest Semillon. Hunter Valley. NSW

$200pp with matched wines