Mudo Dining & Bar

Overview

Mudo Dining & Bar has opened in South Yarra, exploring the intersection between Australian wood-fire cooking and subtle Korean influences. Sitting somewhere between restaurant and bar, the new Commercial Road venue is suited for quick pop-ins or proper sit-down meals. 

Korean chef Happy Cho opened MUDO to explore his own heritage in a refined, modern Australian context. He brings a breadth of experience to the kitchen, having worked across Japanese, French, and Spanish cuisines, in restaurants including Nobu, Mr Miyagi, and two-Michelin-starred Benu in San Francisco. 

His menu integrates Korean flavours and techniques in subtle ways through seasoning, fermentation and balance. You might snack on oysters with kimchi granita and pea tartlets with smashed avocado and shio koji. Then share small plates that span wagyu tartare with nashi pear and whipped tahini to bulgogi gyoza with pickled radish, an octopus taco with mango salsa to Korean fried chicken with Mudo's sweet chili sauce. 

Main courses charred over the woodfire include lamb shoulder with spiced ganjang and fennel apple kimchi, gochujang-glazed spatchcock with saffron yogurt, braised and grilled beef short ribs with chestnut and persimmon, and a fish of the day with doenjang beurre blanc. Desserts feature innovative ingredients such as gochujang tuiles, doenjang crumble, and makgeolli ice cream. 

Mudo may not be your typical late-night, loud Korean barbecue joint, but Cho aims to fill a gap by offering diners a more sophisticated setting to experience Korean ingredients and techniques. With Ronin Omakase also recently introducing a refined Korean omakase menu, it appears we may be entering an exciting new phase of Melbourne's appreciation and understanding of Korean cuisine. 

Images: Supplied. 

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