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Daikon tarte tatin
Fermented rhubarb
Gamtae sandwich
Crab, courgette flower, dubu, sesame and pine nut
potatoes are blended with onion, garlic, thyme and cream, and he then burns hay and adds it to the mix to add colour and character. The gamtae sandwich is another exam-
ple of Park and Ki’s experiences. The snack, served at the beginning of the meal is reminis- cent of a croque monsieur but with Duckett’s Caerphilly cheese and wrapped in a Korean seaweed called gamtae – think nori but with a fine web of fibres rather than a thick sheet. “You can only find it in the sea in South
Korea,” explains Park. “It has very similar flavour notes to truffle.” He’s a big fan of British cheese and found the idea a natural addition to the menu. The squab course uses most of the bird
among its different elements – a leg is brushed with yangyum marinade, usually used with chicken in Korea, which Park crafts from fermented tomato, Worcestershire sauce and gochujang. A tender breast and the squab’s heart are cooked over charcoal, with the latter sliced in half and added to the rice bowl on the side and covered in an XO foam made with their housemade XO sauce.
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Beef tartare From the menu
●Fermented rhubarb, beef tartare, gamtae sandwich
●Crab, courgette flower, dubu, sesame and pine nut ●Daikon tarte tatin, toasted barley, roasted
potato and burnt hay ●Nurunji sourdough and dashima butter
●Skate, white asparagus, gat-kimchi
romesco, maltaise ●Squab, charcoaled breast, barbecued leg, parsley root
●Blood orange and omija
●Black pain perdu, burnt vanilla seoritae ice-cream, pecan
●Black sesame madeleine ●Yuza guimauve
Woongchul Park and Bomee Ki Diners are then given a palate cleanser of
blood orange and omija – a berry from which tea is made in Korea – and then it’s time for Ki’s desserts: a black pain perdu, consisting of a char- coal brioche, a burnt vanilla sauce, a pecan gra- tin, seortiae ice-cream and a black seoritae tuile. “Pain perdu is one of the all-time favourite desserts for both of us,” says Ki. “Colour and the sense of season are very important for me when I make a new dish, and I thought black was greatly suitable for winter time.” Seoritae is a Korean black bean – “we use
it for sweet stuff, especially for rice cakes as well as some savoury food in Korea,” adds Ki. Park says the pair have a lot of ambition for
the future of Sollip, with the aim of spreading Korean culture in a fine dining setting, rather than the street food for which it has become popular over the past few years. “For me, my wife is one of the best pastry
chefs,” Park says. “I don’t want to waste her talents, so I might open a bakery one day.”
Unit 1, 8 Melior Street, London SE1 3QP
www.sollip.co.uk
28 April 2023 | The Caterer | 35
PHOTOS: REBECCA DICKSON; BRIAN DANDRIDGE
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