Restaurant Shik

What they say

“Using our knowledge of Korean culinary history and traditional techniques we use the best-sourced ingredients to make food that tastes as authentic as possible.”

Signature Dishes

Seasonal namul plate of wild greens & weeds – broadleaf plantain, sowthistle, dockweed, mallow; chargrilled secondary cuts of sustainable beef (short plate, inside skirt, outside flat) with assorted ssam leaves including broadbean leaves, wild lettuce, French sorrel, soy pickled vegetables and ssamjang; and cured line-caught silver trevally with chrysanthemum, perilla, karkalla dressed with cho-gochujang.

What we say

Shik is a trip into the exciting rabbit hole of Korean cuisine. Melbourne has yet to completely come to grips with the mysteries of its ferments and complexities of its gochujang. Luckily, Shik is here not only to guide the way, but to do so in a way that embraces recycling, sustainable farming practices and minimalist-intervention wine. Korea is a nation of zero-wasters, and Shik’s kimchi plate might include persimmon, beetroot, watercress, fennel and native river mint. Native Australian ingredients assert themselves, with fried saltbush seasoning dry-aged beef tartare tossed with soy and ginger – sustainable seafood includes wild Goolwa pipis getting down with water parsley and soybean sprouts. Consider it Korean, Melbourne-style.

What others say

"This is food that has taken great thought and an intense amount of research, and then been put through a filter of creative, modern Australian sensibilities. It is utterly fascinating, and delicious to boot ... It is traditional and modern, Korean and Australian, challenging and comforting. It is confoundingly different. Most true evolutions are."

–Besha Rodell, The New York Times

What

Laneway Korean with local produce & sustainable wines

Who

Peter Jo, owner/operator

When

Dinner Monday to Saturday

Address

30 Niagara Lane, Melbourne, VIC 3000

Telephone

+61 (0)3 9670 5195

Website

Bookings

Phone or email info@restaurantshik.com

Price guide


Celebrating country produce in the heart of the city

Read more

Offbeat wine & contemporary fire-to-table cooking

Read more

Community café & catering that gives a fork

Read more

A small, fiercely independent restaurant in a league of its own

Read more

Farm-to-table fine dining at the Railway Hotel

The estate’s own produce, cooked over a fire

Exciting next-gen Vietnamese from an exciting next-gen Vietnamese chef

Authentic, rustic, hands-on Italian restaurant

The city pub reimagined

Adventurous inner-urban dining with an all-or-nothing attitude

Young, wild & free-range winery restaurant

Restaurant bringing the country to the city

The quintessential local restaurant with a modern European heart

A Moroccan vegetarian community restaurant

A deeply Melburnian all-day eatery with high principles

Fine dining winery restaurant that brings its terroir to the table

An Italian eatery & bar with wood-fired pizza & wine on tap

A local-global restaurant that changes its entire cuisine every four months

A sophisticated & sustainable seafood restaurant

Contemporary & classic Italian European in Melbourne

Super smart vegetarian & vegan restaurant in backstreet Fitzroy

Modern Asian, modern Australian, a little bit in between

Fully farm-focused degustation restaurant

Luxe vineyard restaurant growing its own good reputation

A social enterprise café with the homeless at heart