House Makgeolli — Original
SignatureBrewed weekly in-house. Cloudy, lactic, alive. 750ml jar.
Makgeolli, anju, and the kind of night you'll vaguely remember. Tap to add.
Brewed weekly in-house. Cloudy, lactic, alive. 750ml jar.
Three 100ml pours: original, yuzu, pine.
Aged with foraged pine needles. Resinous finish.
House makgeolli infused with Jeju yuzu peel.
Soju, honey citron tea, soda.
Crushed Korean strawberries, chilled soju.
Hollowed watermelon, half a bottle of soju, ice.
Soju, yakult, lemon. Dangerous.
Soju, yuzu cordial, soda, mint.
Traditional distilled soju from Andong. 45% ABV.
Distilled rice spirit infused with gromwell root. Ruby red.
Korea's first single malt. Apricot, oak, smoke.
Light, sessionable. 500ml.
Crisp, full-bodied. 500ml.
Seoul-brewed craft. Citrus, pine.
Crisp anchovies, glazed peanuts. Bar snack.
Hand-cut beef, pear, pine nut, raw yolk.
Buttered sweet corn, mozzarella, broiled.
Aged kimchi pancake. Tangy, lacy edges.
Crispy chicken under a mountain of shaved spring onion.
Crispy scallion pancake, prawn & squid. Soy-vinegar dip.
Thick-cut spam, fried golden. Gochujang aioli.
Chewy rice cakes, gochujang & cream sauce, mozzarella.
Twice-fried, glazed in sweet-spicy yangnyeom. Half / whole.
Chilled noodles, gochujang dressing, cucumber, egg.
Late night. Shin Ramyeon, mozzarella, scallion.
Slow-dripped 12 hours.
Hot or iced.
end of menu — call your server for off-menu specials