Bae Dining, the group behind Sydney venues Tokki, Marble and Kogi, has welcomed Honey to its growing portfolio.
The concept is inspired by eateries found in Seoul, with pocha-style (street food) dishes featuring on the menu along with soju, beer and cocktails.
“When crafting the menu, I was reminiscent of the flavours of Korean street food vendors,” says Head Chef Jungback Ryu.
“It was essential to ensure we were paying homage to the delicious Korean cuisine while ensuring we added our own unique spin on these dishes.”
There’s a range of fried chicken options to choose from covering soy garlic; sweet chilli; creamy onion; flaming and jalapeno along with bulgogi pizza, seafood tteokbokki, yukhoe beef tartare, tonkatsu and spicy grilled pork.
The venue is open from 5pm Tuesday-Wednesday and from 12pm Thursday to Sunday, which means there’s ample opportunity to drop in for a drink.
Honey’s honeycomb makgeolli has already taken off on social media, which sees a piece of honeycomb served with the Korean rice wine.
House cocktails include the Hand Maiden with vodka, lychee liqueur, cranberry, Rose and prosecco, with the Matcha Neko Martini combining vodka, hojicha matcha and coffee liqueur.
“We are so thrilled to have launched in Sydney’s most exciting food precinct,” says David Bae, CEO of Bae Group.
“Authentic Korean pocha dining offers unparalleled and delicious comfort food and we’re so excited to share this experience with the community.”
