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A selection of assorted bite-sized appetizers to start the meal. Likely features a variety of seasonal ingredients, textures, and flavors.

A vegetable-focused dish highlighting Pohangcho (a sweet variety of spinach from Pohang) and Moo (Korean radish). Likely fresh and crisp.

House-made tofu infused with sesame, served with a soy sauce dressing seasoned with Dalae (wild chive). Nutty, savory, and aromatic.

Tilefish served with Chamgaebul (spoon worm) and a mustard accent. The spoon worm offers a unique chewy texture contrasting with the fish.

A savory twist on the classic tarte tatin using earthy burdock root. Served with a sauce or juice made from vegetable skins.

Noodles made from acorn starch (dotori), cooked over embers to impart a smoky, charred flavor. Chewy and savory.

Premium Korean beef (Hanwoo) grilled in a hearth oven. Known for its intense marbling, juiciness, and rich flavor.

A variety of petite desserts or mignardises to conclude the meal.

A renowned rosé wine from Bandol, France. Structured and complex with savory notes of red fruit and spice.

A prestigious vintage Champagne. Full-bodied and elegant with notes of toasted brioche, citrus, and fine bubbles.

A powerful red wine from the Rhône Valley. Grenache-dominant, offering intense flavors of dark fruit, herbs, and spice.

A refined Chardonnay from Oregon, USA. Known for its vibrant acidity, flinty reduction, and citrus notes.

A white wine from Sancerre, France. Made from Sauvignon Blanc, featuring high minerality, precision, and citrus zest aromas.

An aged Italian red wine (likely Barbaresco). Features the firm tannins and complex floral and earthy notes typical of Nebbiolo.

A sweet white wine from Jurançon, France. Made from Petit Manseng grapes, balancing luscious sweetness with high acidity and exotic fruit notes.