- Kaleidoscopic new Korean fusion restaurant in Sydney has foodies flocking
- Fine Italian cheese combined with flavors you’ve never tried before
- Hoju soju happy hour and great wine list with Korean influences
- Read more: Hugely popular Sydney Korean BBQ
Vivid isn’t the only light show going on in Sydney right now, with a DJ-Music powered dazzling display drawing in crowds of foodies of foodies every night.
Those in the know are already visiting Restaurant Group’s neon-clad Korean fusion venue Funda in Sydney on Sydney’s Pitt Street, with one reviewer having four visits in just a month.
And that’s during a cost-of-living crisis.
Funda’s MO is simple: fun, rollicking dining with a more-de-Merrier approach to Korean fusion food, wine and cocktails in an environment that one restaurant described as “Led Cave-esque.”
Chef Dongha Kim, who comes to Funda from Melbourne’s restaurant success at famed Gimlet and Supernormal Cuisines, doesn’t shy away from bold and unique flavor pairings.
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There is nothing understated about Funda’s technicolor interiors which reflect their bold and bright approach to dining.
The Ramyun cradles a fried egg in crumbled beef Bulgogi with no shortage of scallions.
There are Pacific oysters with fermented honey and lime and a remarkable dish of grilled leeks with vanella stracciatella cheese, pistachio sauce and “Korean master soy sauce” that one reviewer called “Delicious.”
Italians may want to turn a blind eye, but if you still have your Burrata with olive oil and basil – it might be time to try it with soy-cured shrimp, ginger and micro-dill – you only live once.
The bibimmyun, a tangle of dry rice noodle, soy-cured bluefin tuna, mushroom sauce and cucumber was presented ‘beautifully’ according to one happy diner.
Bibimmyun is a dry noodle with soy-cured tuna mushroom and cucumber
The fried seaweed roll stuffed with prawns and scallop was a ‘must’ if you ask Sydney Food blogger Lorraine Elliot of not-quite-Nigella fame.
You need to save room for dessert.
The jujube cake with butterscotch caramel and jujube mousse is also a hit with dinner parties – but others prefer the ‘yeast meringue’ pavlova with makgeol-li ice cream and inheolmi rice cake.
The famous yeast Meringue Pavlova is a swoon-worthy finish.
Fresh oysters and fried seaweed rolls with dipping sauce are ideal for sharing.
That particular Pavlova caused one foodie (perhaps on a bit of a sugar high) to exclaim ‘omgsh! …soooo good to exclaim!! One of the best desserts I’ve had in my life’.
Funda – which is the sister restaurant of Allta Omakase, also doesn’t miss the creative bar when it comes to cocktails.
The Gochu-Chang cocktail is a sublime blend of Jinzu Gin with mango, lime and mango leaf oils and there’s even a Soju happy hour, for those curious to dabble in distilled vodka-style Korean spirits.
Reviewers rave about the great service, with staff more than happy to recommend dishes and suitable drink combinations.
While some diners complained that portions could be a bit bigger for the price, if it’s ‘amazing vibrant vibes’ and something new and fun you’re looking for, then the answer is (obviously) Funda.