A refined restaurant for the ultimate experience in modern Korean fine dining with immaculate interiors of white marble table tops and contemporary black leather sofas with a backdrop of white and black-wash walls. A unique play between black and white colours involving even the white napkins and plates contrasting with black tables mats.

Apart from the main dining hall, the private suite offer unique exclusivity that are perfect for any occasion, for a minimum of 4 persons and maximum of 10 with large sliding wooden door and heavy curtains for added privacy. If guests inside would like to view the open kitchen, staff will simply remove the curtains to reveal a top to bottom see through glass walls.

There are two types of Snacks, first a lemon cake with tofu and fresh uni topped with horse radish and bottarga powder, which is just full of bold flavours that makes you crave for more. The second a tuna tart filled with avocado and Korean pepper cream with yuzu soya bean sauce. Perfectly cut micro tuna cubes, beautifully plated with edible flowers and roe like a piece of art looking too good to be eaten.

Seasonal menu changes according to different times of the year using mainly local ingredients from Korea. For example the Korean Beef Carpaccio with Galbi-tang consomme (made from porcini mushrooms, truffle and reduced together with Korean cow bones). The beef is smoked and finely sliced topped with pear compote drops and fragrant black truffle. To eat pour the rich consomme over the beautiful ingredients and roll everything together with the sliced beef and Korean chives green oil then simply pop it into your mouth. Sheer perfection!

If you are finding a dish that can encapsulate the flavours of Seoul, look no further Taste of Seoul is it. Delicately steamed abalone with shiitake mushroom, celeriac and soya bean sauce topped with fried burdock and truffle shiso flower. Mushrooms and abalone slices are inter-layered, lovely texture contrast from the crispy burdock and tenderness of the abalone. Earthiness from the mushrooms and tinge of herbecousness from the shiso further heighten this dish. Goes well with a glass of Bourgogne “Puits de Chaux” vintage 2013 wine that is lively and medium bodied.

Enjoy a delicious Korean feast for the eyes and mouth, exquisitely painted with nature’s most delectable pastels, including shrimp, lobster, uni, salmon roe and caviar. (additional charges for the uni). Prawn, Sea Urchin Noodle is limited in availability due to the very seasonal ingredients. Shrimp and lobster is made into a rich bisque topped with steamed shrimp, large pieces of fresh uni, completed with chop chives, spicy apricot tomato jam, salmon roe and caviar. This dish is an artfully prepared Chef signature and now we know why, extraordinary.

Lamb Maekjeok Gui, luscious cuts of tender lamb with Korean gochujang sauce is charcoal cooked to a delectable slightly brunt taste, sits on a bed of mash potato and paprika sauce. Finished with a drizzle of red wine sauce and Jeju mandarin wedge. A unique blend of precision and flavors that showcases the art and craft of the chef paying tribute to Korea.

Soothe your body with a delicious balance dessert, Ginseng Creme Brulee, honeycomb topping, salted caramel popcorn and vanilla ice cream dressed with gochujang powder with base of cocao powder. Salty and sweet yet not overly sweet, delivering the ultimate gourmet treat with the inclusion of white fluffy honey cotton candy paired beautifully with Sauternes vintage 2008 dessert wine from Chateau Partarrie.

A special shout out for the washroom at this restaurant, large in size and very clean filled with luxurious hand wash, lotion, face mist, mouth wash and Diptyque perfume. All restaurant washrooms should be like this!

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ADDRESS:
51 Apgujeong-ro 46-gil, Sinsa-dong, Gangnam-gu, Seoul, South Korea
PHONE:
+82 2-549-2016
WEBSITE:
http://olheum.co.kr/