12-seat Allta has joined Sydney’s omakase landscape in the CBD, officially opening to the public on 10 July.
The restaurant is part of Firestone Group, which launched Funda last year to much acclaim under Executive Chef Jung-Su Chang who was recruited to the group from Seoul.
Chang previously worked at two Michelin star restaurant Jungsik before he made the move to Sydney to front Funda.
Allta was announced last year, with the space undergoing renovations in the months since.
Open Tuesday to Saturday, each seat at the curved chef’s table is priced at $325 per head, which grants guests 15 courses centered around traditional and modern Korean ingredients and techniques.
“Allta is more than a restaurant; it’s a celebration of Korean cuisine and culture,” says Chang.
“With every dish, we aim to recreate the essence of love and truth that defines Korean cooking, delivering a deeply personal moment for our guests.
“Each bite tells a story — a narrative of tradition and innovation, a homage to the rich tapestry of flavours that have shaped Korean cuisine.”
Courses include cured tuna with grilled vegetable and nori; beef tartare with crispy taro, barley doenjang, and kimchi; sweet prawn with perilla oil, cured yolk, and capsicum; and makgeolli sorbet with rice granita and pear.
Mixologist Joshua Hallissy and Head Sommelier Sebastian Brogren are behind the beverage offering, which spans wines, cocktails, and Korean liquors.
Bookings are now open.
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