Soranghogen

Cheonhyehyang, Hwanggeumhyang, Redhyang, Hallabong - a seasonal Caprese that changes with the seasons (Hwanggeumhyang in December, Redhyang in late December, Hallabong from January to February)

Rose pasta with a deep flavor from shrimp sauce cooked for 4 hours to enhance umami.

French Rack Steak with Pumpkin Sweet Potato Purée & Garlic Confit [Additional French Rack +18.0]

Salty & spicy jeotgal pasta made with Jeju meljeot and hairtail fish jeot

3-day brined sirloin. Wasabi mayo. Apple balsamic. Wild arugula.

Basil pesto cream base flavored with fresh basil and pistachios, served with Jeju black pork.

Homemade ricotta, pickled cherry tomatoes, seasonal fruits

An oil pasta that harmonizes the umami of premium white cod roe and the clean spiciness of peperoncino.

Meaning 'a variety of Jeju', a pasta dish combined with spicy tomato sauce and seasonal seafood.

Pasta enriched with a rich flavor and umami from 5-hour simmered white ragu, four types of cheese, and Scotch whisky.

Soft-textured gnocchi made from semolina dough, with Jeju black pork jowl and cream

Pasta infused with the scent of Jeju's sea, made with purple sea urchins harvested directly by Jeju's haenyeo (female divers).

Jeju Hairtail. Jeju Seaweed. Salmon Roe. Dill. Herbs. Apple Balsamic.

Jeju cuttlefish. Shrimp. Ink sauce. Jalapeño. Wild arugula.

Tomato, Mozzarella, Basil