Magnet

Gnocchi topped with roasted quinoa, Padano cheese, and sautéed mushrooms on tobacco sauce cream.

Served with a soy sauce-based beef tartare made with grilled green onions, green tangerine, and ginger, accompanied by freshly made mugwort senbei pancakes.

Thinly sliced eggplant rolled with cream cheese, green onions, and pork, then fried and served with spicy sauce and leafy vegetables.

Tri-tip steak, a special cut of Hanwoo beef, served with a puree made of potatoes and carrots

Oil pasta flavored with grilled pork jowl and minari

(Summer Seasonal Menu) Cold soba topped with plenty of sliced squid and sesame oil

Grilled scallops with cauliflower puree and cheese chips

Pickled tomatoes, yogurt, roasted rice

A wine accompaniment made with a combination of melon, prosciutto, strawberry rhubarb jam, and brown cheese.

Grilled Brie cheese with powdered black soybean and whole red beans

French fries, truffle oil

Baked bread and seaweed butter

Cracker and spicy egg salad

A platter that can be paired with wine, including melon, bread, crackers, cheese, and nuts.

Black Olive, Green Olive