Bar SOUL
Daero Lee and Illa Kim's third Surry Hills outpost offers up contemporary Korean fusion dishes alongside a carefully curated complimentary wines list.
Overview
The SOUL Group have struck gold, again. After launching two hugely successful local haunts, the dynamic duo have branched out once more to open Sydney's first-ever Korean tapas and wine bar in familiar Surry Hills digs. Taking over SOUL Deli's former place of residence — which has now moved a few doors down— the Campbell Street locale is serving up a fresh take on Korean snacks.
Aiming to showcase the depth of the country's cuisine, husband and wife team Daero Lee and Illa Kim have birthed the concept of pairing tasteful wine with Korean food. The tapas-style menu champions creativity, blending staples from contemporary Australian dining with Korean staples to form a menu like no other.
The cosy all-day diner and wine bar is filled with inviting warm-toned interiors, accompanied by lively traditional folk Minhwa prints throughout the space. Plus, if you pay a visit during the day, you and your pooch can put the al fresco dining space to good use and soak up some rays with your meal.
Seating 30, the third SOUL Group outpost is led by Head Chef Sunny Ryu. Expect to find top-notch dishes that aren't afraid to stray from the traditional Korean norm — scallop crudo with Korean ajo and blanco, corn cheese croquettes and hand-rolled Korean pasta accompanied by dry-aged Murray cod, all of which can be paired with a wine from the carefully curated list or a serve of soju.
If you're looking to satisfy your sweet tooth, pick from the Choco Pie with housemade marshmallow and a hazelnut praline, the peach sorbet with lemon cream or the chestnut tiramisu.
And, while the Surry Hills spot is to be a gorgeous nighttime dining experience, the outpost also offers a breakfast and lunch menu daily for a great start to the morning or an exciting boozy lunch.
The daytime menu at Bar SOUL is filled with a blend of Korean favourites and Australian cafe staples. Bread sits at the centre of the offerings, with standout dishes like toast topped with burrata, roasted beetroot, quinoa and blood orange; Murray Cod fish burgers with pickled cucumber tartar and fennel on potato buns; and MB9+ wagyu open sandwiches.
No matter which time you head in, it's best to lean into the theme. Where else can you pair a loaded fish burger with Bokbunjajoo Black Raspberry Wine, or gang-doenjang with a glass of Mudgee rosé?
Information
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