Opening last month, Kolture Group’s latest venue Matkim has joined the hospitality line-up at Sydney Place in the Sydney CBD.
The 8-seat Korean omakase restaurant is being spearheaded by Kolture Group Executive Chef Jacob Lee who has drawn upon his roots in the Jeolla Province in Korea for the menu.
The Matkim offering champions rare Korean imports alongside local produce with a focus on cooking with fire.
Some of the dishes on the menu include yukhoe tangtangi (beef tartare with live octopus); abalone sotbap (abalone, abalone liver rice) and Western Australian marron with a crab soybean (doenjang) foam.
Matkim hosts a central chef’s table which allows guests to watch Lee and his team craft each dish.
“We’re not just preparing food; we’re weaving a narrative of Korean culture, history, and tradition with every ingredient we choose,” says Lee.
“Our philosophy is deeply rooted in the elements of Air, Fire, Earth, and Water, mirroring the trigrams of the Korean flag. It’s a dance of flavours and techniques that brings our guests closer to the essence of Korean cuisine, but under a new lens.”
Matkim joins more than 20 hospitality operators at Sydney Place, including Jacksons on George, Kosta’s Takeaway, Lode Pies, and Malay Chinese Noodles.
Matkim is now open for dinner Tuesday to Sunday at Sydney Place, 180 George Street, Sydney.
