Cheongdam, Seoul

SydneySeoul

Sydney Seoul · Cheongdam

From Sydney,
at home in Seoul.

Owner-chef Minhoo Kim trained at Le Cordon Bleu Australia and developed his point of view through Sydney's food culture. At Sydney Seoul in Cheongdam, Australian ingredients meet Korean seasons in a tasting menu that changes throughout the year.

Seasonal tasting menu

Press

Where Australian
energy meets Seoul.

Bar & Dining's August 2026 issue visits Sydney Seoul to speak with Minhoo Kim about his years in Australia, the restaurant's own garden and ingredients including kangaroo and barramundi.

Bar & Dining · August 2026Open magazine spread

Sydney Seoul feature in the August 2026 issue of Bar & Dining magazine

The Chef

Minhoo Kim

Owner-Chef

Minhoo Kim trained at Le Cordon Bleu Australia. Sydney's relaxed dining culture and access to diverse produce continue to shape his cooking in Seoul. His menu places Australian ingredients within the rhythm of Korea's seasons.

Farm to table

From our garden
to the kitchen.

We grow seasonal vegetables in our own garden and pair them with Australian beef, kangaroo and barramundi. What is ready to harvest helps decide the menu in the kitchen.