Sydney diners are in for a treat with the opening of contemporary Korean restaurant Jung Sung.
The venue is slated to open its doors on 4 March on the third level of the Old Rum Store on Kensington Street, Chippendale.
Cinematographer Dan Freene and industry professional Jun Ok (Chefs Gallery, Iwa, Seoul Dining) are behind the concept, which sees Insup Kim leading the kitchen as head chef.
Korean-born Kim moved to Australia in 2014 after time in Michelin-starred restaurants in the US including A Voce and Del Pesto.
The food ethos of Jung Sung revolves around combining traditional Korean culinary techniques with local produce, and of course, a modern touch.
All things fermented and aged will take pride of place on the menu, with seasonality at its core.
“Our food is punctuated by the flavours of ferments that capture the best of each season, combined with the patience and effort that goes into preparing each dish,” says Ok.
“Through this ‘Jung Sung’ process, we have created a one of a kind concept that bridges our Korean culinary heritage.”
Diners will be able to choose from a two- or three-course menu for lunch or a three- or five-course experience for dinner. A seven-course menu will be also be available on weekends.
Dishes include Wagyu flank steak with pear-braised short rib, eggplant textures and jalapeno jus; Moreton Bay bug two ways with gochujang aioli and brown butter and Riverina lamb with tomato gochujang, zucchini puree, burnt onion powder and perilla leaves.
Matching wines are available alongside soju, Korean wine and sake, beer and a generous cocktail list.
Jung Sung will open seven days a week for lunch and dinner.
