On the corner of Elizabeth and Redfern Street situates the modern Korean restaurant, Moon Park. Located on top of a furniture store, this cosy little dining room serves up food that is definitely not for the faint hearted. Chefs Ben Sears and his wife Eun Hee have showcased this year’s trend of new age Korean in its finest form.
Whilst nibbling on some complimentary rice crackers sprinkled with kombu seaweed salt, we opted for the banquet priced at $65 per person.
Dokbeokki & peanuts, soft spicy rice cakes rolled in peanuts were chewy, moreish and we fought for the last one! A bowl of cucumber kimchi acted as a cooling agent and was perfect after the lingering spiciness of the rice cakes.
For the adventurous one a seed biscuit holds a sea urchin. Although it is an acquired taste the biscuit did well in balancing the strong flavours and textures of the urchin.
Next was the Bulgogi ssam, anchovy and sweet cabbage- a beef short rib cabbage wrap. The flavours were nice and subtle however we found the meat chewy and hard to eat.
The shrimp fried chicken was juicy, tender and the sweetness of the cubed pickled radish cut through the saltiness of the batter.
Another cabbage roll holding slithers of ssambab: yangnum smoked eel, puffed wild rice in a big nasturtium was interesting and had a slightly fishy taste.
I loved the presentation of the poached chicken, king prawns, pinenut sauce and fermented soybean chilli paste (charred ssam jang). A fresh summer dish!
We also shared the samgyeopsal, pork belly, pig’s potato, diamond clams & crown daisy. It was enjoyable however we were looking for the crackling!
The Geranjim consisting of egg custard, eggplant and lotus root jorim, was a bit disappointing. Our waitress reminds us that it’s either a hit or a miss. I enjoyed the smokiness of the eggplant however wasn’t a fan of the cold custard.
Our favourite was the new tarakjuk: a congee of milk, seeds and sprouts with chicken fat and fresh black manjimup truffle. The silky smooth congee topped with bursts of crunchy seeds gave the dish a great balance of textures. Very comforting in this cold weather!
Before dessert we indulge in the palette cleanser of Patbingsu, a modern take on the popular Korean shaved ice. We highly enjoyed its freshness and flavours of pear, red bean, shaved milk ice, burnt honey and bea pollen. Delicious!
Finally we end the night with their signature dessert “Moon Pie” consisting of prune, maesil marshmallow, ginger jelly, graham cracker and chocolate. It was creative, light and playful.
A unique dining experience with excellent table service!