Yeongjin Park, of Tenacious Bakehouse, is perhaps best known as the creator of this viral Portuguese tart. But lately, he’s been getting props for his first fully fledged eatery, Jinius, which serves modern brunch dishes inspired by Park’s research trip to Korea to learn fermentation methods from monk and temple food master Jeong Kwan Sunim.
For the first time, as part of Broadsheet’s Dine Out festival, Jinius will serve a six-course set menu of ferment-forward dishes with Korean and broader Asian influences. Chef Jowoon Oh, of Enmore institution Russo & Russo, will join the kitchen for this one-off event, bringing together the culinary perspectives of both venues.
The menu will highlight seasonal Australian produce, house-made ferments and traditional techniques. Expect delicate snacks, handmade pasta, seafood, Berkshire pork and a bakery-inspired dessert. Many of the ferments and condiments featured throughout the menu are produced in-house, including rice sourdough, artichoke miso and shellfish garum butter.
SAMPLE MENU (SUBJECT TO CHANGE)
Parsnip, mushroom and buckwheat tart
Jinius rice sourdough (GF), rice crème fraîche, tuna tartare, potato, cullatello
Prawn and fennel pie, shellfish garum butter
Mackerel agnolotti del plin, hazelnut, fish butter
350g Aged Berkshire pork loin, house-made artichoke miso, capers, olive, celeriac
Croissant bread pudding, rhubarb, rice gelato
Words by Broadsheet · Published on 25 Jun 2026
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