Korean bistro Moon Park is brought to you by Ben Sears (the former head chef at Claude's) and his partner Eun Hee Ann (also ex-Claude's). Joining them is co-owner Ned Brooks, from Brooks & Amos wine distributors.
Located on the first floor above Jason Mowen Decorative Arts, Moon Park's interiors are slick and low-key. The dark wooden tables were handmade by the guys, as were the elegant dangling lightbulbs. A thick wooden shelf holds clusters of wine bottles and a Lego model of a Korean temple. There is also the large balcony, which overlooks Redfern Park.
The menu combines traditional Korean fare with a little bit of flair. Starters include cucumber kimchi, corn cheese - a dish of baby corn cooked in a corn stock, topped with fresh cow's milk cheese and served with a fermented black garlic aioli; and zucchini and mussel pancakes. Other highlights include a bulgogi beef burger and crunchy Korean fried chicken. King's congee with braised oxtail, tendon and homemade kimchi – the recipe coming from Ann's grandma – is one of the restaurant's signature dishes.
To drink, there are tinnies of OB beer, as well as soju and plum wine. With Brooks' background, expect a well-thought out wine list containing local drops, in amongst a contingent of French bottles and wine from Italy and the USA.