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The Lee family ensures everything that leaves Shilla’s pass would stand up in their homeland.

Where some restaurants salt, drain then add chilli to cabbage and call it kimchi, Shilla’s undergoes the prolonged fermentation so crucial to the Korean staple’s inimitable character. Proteins are marinated in a traditional sweet and salty bulgogi sauce, pickled vegetables deliver intense zing and bibimbap packs the crunch where the rice has come into contact with its claypot.

This “no shortcuts” approach extends to the service, which is a far cry from what you’d expect at your high-street Asian barbeque. Staff will happily clarify the difference between varieties of pajeon, or pancake; discuss the numerous Korean liqueurs; and set you up at an outside table if you’d like to appreciate the stunning riverside views.

Reasonably priced and plentiful side dishes accompany mains. Also called banchan, they include braised potatoes, mixed Asian greens and of course, the aforementioned kimchi. The wine list includes Australian favourites as well as Korean lagers. The wonderfully fruity Korean liquers make for perfect post meal wind-up.

Updated: August 18th, 2017

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