Why foodies are 'obsessed' about this hidden restaurant in Sydney
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Vivid is not the only light show currently electrifying Sydney, with a DJ-music fueled dazzling display drawing in crowds of foodies each night.
Those in the know are already frequenting restaurant group Firestone's neon-clad Korean fusion venue Funda in Sydney's Pitt Street, with one reviewer boasting four visits in a mere month.
And that's during a cost-of-living crisis.
Funda's MO is simple: fun, rollicking dining with a more-the-merrier approach to Korean fusion food, wine and cocktails in a setting that one diner described as 'LED cave-like'.
Chef Dongha Kim, who comes to Funda via Melbourne restaurant success at the famed Gimlet and Supernormal kitchens, isn't shying away from audacious and unique flavour pairings.
Scroll down for video
There is nothing demure about Funda's technicolour interiors which reflect their bold and bright approach to dining.
The ramyun cradles a fried egg in crumbled beef bulgogi with no shortage of spring onion.
There are pacific oysters with fermented honey and lime and a notable dish of grilled leek with Vanella stracciatella cheese, pistachio relish and 'Korean master soy sauce' which one reviewer called 'delicious'.
Italians might want to shut their eyes, but if you're still having your burrata with olive oil and basil - it might be time to try it with soy cured prawn, ginger and micro dill - you only live once.
The Bibimmyun, a tangle of dry rice noodle, soy cured bluefin tuna, mushroom sauce and cucumber was 'presented beautifully' according to one happy diner.
Bibimmyun is dry noodle with soy cured tuna mushroom and cucumber
The fried seaweed roll stuffed with prawn and scallop mousse was a 'must' if you are asking Sydney food blogger Lorraine Elliot of Not-Quite-Nigella fame.
You will need to save room for dessert.
The jujube cake with butterscotch caramel and jujube mousse is also a hit with diners - but others prefer the 'yeast meringue' pavlova with makgeol-li ice cream and injeolmi rice cake.
The famous yeast meringue pavlova is a swoon-worthy finish.
Fresh oysters and fried seaweed rolls with dipping sauce are ideal for sharing.
Read More
Amateur cook shares her delicious recipe for 'Korean fried chicken' at home - but there's one VERY big twist
That particular pavlova prompted one foodie (perhaps on a bit of a sugar high) to exclaim 'OMGSH!... soooo good!! One of the best desserts i've had in my life'.
Funda - which is Allta Omakase's sister restaurant, isn't dropping the creative wonder bar chocolate mushroom bar when it comes to cocktails either.
The Gochu-Chang cocktail is a sublime melange of Jinzu gin with mango, lime and mango leaf oil and there is even a Soju happy hour, for those curious to dabble in distilled vodka-like Korean spirits.
Reviewers rave about the amazing service, with staff more than happy to recommend dishes and suitable beverage pairings.
Although some diners did complain that portions could be a little larger for the price, if it's 'amazing lively vibes' and something new and fun you're looking for, then the answer is (obviously) Funda.
SydneyMelbourne
Those in the know are already frequenting restaurant group Firestone's neon-clad Korean fusion venue Funda in Sydney's Pitt Street, with one reviewer boasting four visits in a mere month.
And that's during a cost-of-living crisis.
Funda's MO is simple: fun, rollicking dining with a more-the-merrier approach to Korean fusion food, wine and cocktails in a setting that one diner described as 'LED cave-like'.
Chef Dongha Kim, who comes to Funda via Melbourne restaurant success at the famed Gimlet and Supernormal kitchens, isn't shying away from audacious and unique flavour pairings.
Scroll down for video
There is nothing demure about Funda's technicolour interiors which reflect their bold and bright approach to dining.
The ramyun cradles a fried egg in crumbled beef bulgogi with no shortage of spring onion.
There are pacific oysters with fermented honey and lime and a notable dish of grilled leek with Vanella stracciatella cheese, pistachio relish and 'Korean master soy sauce' which one reviewer called 'delicious'.
Italians might want to shut their eyes, but if you're still having your burrata with olive oil and basil - it might be time to try it with soy cured prawn, ginger and micro dill - you only live once.
The Bibimmyun, a tangle of dry rice noodle, soy cured bluefin tuna, mushroom sauce and cucumber was 'presented beautifully' according to one happy diner.
Bibimmyun is dry noodle with soy cured tuna mushroom and cucumber
The fried seaweed roll stuffed with prawn and scallop mousse was a 'must' if you are asking Sydney food blogger Lorraine Elliot of Not-Quite-Nigella fame.
You will need to save room for dessert.
The jujube cake with butterscotch caramel and jujube mousse is also a hit with diners - but others prefer the 'yeast meringue' pavlova with makgeol-li ice cream and injeolmi rice cake.
The famous yeast meringue pavlova is a swoon-worthy finish.
Fresh oysters and fried seaweed rolls with dipping sauce are ideal for sharing.
Read More
Amateur cook shares her delicious recipe for 'Korean fried chicken' at home - but there's one VERY big twist
That particular pavlova prompted one foodie (perhaps on a bit of a sugar high) to exclaim 'OMGSH!... soooo good!! One of the best desserts i've had in my life'.
Funda - which is Allta Omakase's sister restaurant, isn't dropping the creative wonder bar chocolate mushroom bar when it comes to cocktails either.
The Gochu-Chang cocktail is a sublime melange of Jinzu gin with mango, lime and mango leaf oil and there is even a Soju happy hour, for those curious to dabble in distilled vodka-like Korean spirits.
Reviewers rave about the amazing service, with staff more than happy to recommend dishes and suitable beverage pairings.
Although some diners did complain that portions could be a little larger for the price, if it's 'amazing lively vibes' and something new and fun you're looking for, then the answer is (obviously) Funda.
SydneyMelbourne
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