Doju takes its name from a blend of chef and owner Mika Chae's hometown, Jeollanam-do, and meju, the fermented Korean soybean block that forms the base for staples like doenjang, ganjang and gochujang. Chae moved to Melbourne in 2013 and worked through kitchens including Sezar, Attica and Launceston's Grain of the Silos before opening this, his first solo restaurant, on Little Collins Street. The menu draws heavily on fermentation, from gochujang sourdough and oysters with dongchimi through to grilled market fish with a makgeolli butter sauce, blending Korean condiments with modern Australian produce. Cocktails incorporate Korean ingredients including soju and yuja-cheong, served at a marble bar beneath a chandelier made from fermenting meju blocks. Doju offers à la carte dining alongside set menus including a Chef's Banquet, and can be booked for full or half-venue hire.
Visit Website
