The Lowdown · AI digest
How we read reviews →A two-hatted Korean degustation for six, cooked fireside in the chef's own Cockatoo home.
Hushed and intimate. six guests seated around an open kitchen in a cosy Dandenong Ranges home, watching the chef work fermentation magic course by course.
Every condiment, kimchi, sauce, vinegar and kombucha is made from scratch on-site, several ingredients grown or fermented in the owners' own backyard garden.
Chef Jung Eun Chae builds every course around traditional Korean fermentation techniques, with reviewers calling it the most authentic Korean cooking they've found in Melbourne.
At roughly $110-140pp for five or six courses plus several paired drinks, reviewers repeatedly call the tasting menu exceptional value for the calibre of cooking.
Summary drafted with AI from public reviews.
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