Sydney’s Barangaroo has welcomed its first Korean BBQ restaurant Soot.
The venue is the latest addition to David Bae’s growing Kolture portfolio, which encompasses restaurants including Kobo, Tokki and Kogi.
Soot has taken over the former location of Marble, also run by Bae, who says he’s keen to “take the experience up a notch for Sydneysiders”.
“The atmosphere at Korean BBQ is unmatched … and it’s exactly what Barangaroo needs,” says the restaurateur. “Soot will be more refined and not as fast-paced as your usual KBBQ.
“We want to take the time to educate and guide our guests on how to have the ultimate experience, showing them aspects of our cultural heritage, and Korean BBQ and drinking etiquette.”
Tables of two, four, and six have been fitted out with state-of-the-art ventilation systems and smokeless grills that are placed over soot – a traditional Korean wood charcoal.
The menu is split into raw dishes, small plates, meats, sides and rice, noodles and soups, dessert and a set option called the butchers table.
Share plate highlights include yukhoe with garlic shoots, nori bugak, and parmesan along with a seafood pancake with prawns, squid, spanner crab, and egg.
The beef offering is split into Wagyu and Angus, covering galbi, ox tongue, rib-eye, oyster blade, and more.
There is also marinated Kurobuta pork ribs and assorted veggies for grilling.
Resident banchan expert Miss Lee is behind the integral side dishes that will change seasonally, with pickled okra, onions and asparagus currently on the menu alongside white kimchi and bean sprouts with sesame dressing.
For noodle fans, bibim-naengmyeon is on offer plus winter warmer kimchi-jjigae.
Diners can finish off their meal with roasted sweet potato cheesecake, persimmon yoghurt, or bokbunja (Korean black raspberry) sorbet.
The beverage offering is extensive and spans beer, soju, sake, minimal-intervention local wines, and cocktails.
Soot is open Tuesday to Saturday from 5:30pm until late.