Doju

Hatted CBD degustation pairing Korean flavours with native Australian produce and cocktails.

Dark, moody and intimate fine-dining room. quieter tables suit conversation, though a few reviewers find close seating and the glass-walled lobby view detract from certain tables.

Chef Mika Chae explains dishes tableside, a menu that rotates roughly fortnightly, sommelier-guided wine pairings, and native Australian ingredients like wattleseed, saltbush and desert lime worked into Korean dishes.

Chef Mika Chae, originally from Jeollanam-do in South Korea, built the concept and name around his hometown and Korean fermentation staples like gochujang, reworked through Tasmanian and native-Australian producer relationships.

Set menus run $125-150pp, and while most reviewers call it worth every cent for the quality and creativity, a few feel portions are small and pricing steep relative to comparable Korean dining.

Summary drafted with AI from public reviews.