Fried smelt with umami aioli, garlic, jalepeño, chili-marinated dates, and with black sesame
Savory tofu broth with garlic chives
Yellow fin tuna water crudo with celtuce kimchi, avocado, herbs, green strawberries/rhubarb
Grilled dwenjang marinated pork shoulder
Spicy acorn noodles (with cucumber, spring onion, sprouts)
1. Grilled asparagus with soy-pickled puntarelle
2. Roasted carrots with DJ (dwenjang) marinade
3. Vinegared greens with housemade tofu
Wrap lettuces & wrap sauce
Perilla seed panna cotta with strawberries
NEWS ON DRINKS:
The menu is entirely dairy free (minus the panna cotta) and gluten free. There will be a good amount of soy sauce that’s brewed in a more traditional Korean fashion, which doesn’t utilize any wheat. And we can easily accommodate for vegetarianguests. If you require a vegetarian meal, please indicate so on the TOCK questionaire.
Walk-in changes to the menu will be kindly declined.