At Yoora Yoon and his partner chef Jung Eun Chae's Dandenong Ranges house, guests sit around one L-shaped table, getting a close-up view of each dish being prepared before Chae serves it. Six people per seating, three seatings a week means only 18 people get to dine at the restaurant weekly, making it one of Melbourne’s most coveted bookings. 

Chae changes the set menu each month, depending on what’s in season.

In the past, meals have started with homemade barley tea and a chicken skewer covered in gochujang, or red-chilli paste. Next, a cold noodle soup with soy milk, called kongguksu, followed by steamed scotch fillet with bean sprouts, mushroom, ganjang (Korean soy sauce) and rice wine. Then, a palate cleanser of sparkling lemon-ginger enzyme before the main course: sundubu, a spicy soft tofu stew served with grilled fish, steamed rice and banchan (side dishes) of jangajji (pickled vegetables) and mugeunji-muchim (aged kimchi with sesame oil and enzymes).

Many condiments and ingredients are grown on the property, including for drinks – both boozy and not – which are included as part of the set menu. Lemon-ginger enzyme tea, a milky makgeolli (sparkling rice wine liquor) and chungju, a clear rice wine similar to sake have all made an appearance.