Autumn in Korea is getting shorter each year. Experience EVETT's new autumn dishes, crafted with the season's best ingredients.
Forest (Top Left): Milk custard surrounded by a Gapyung pine nut nougatine crumble and preserved doraji (bellflower root), topped with pine needle emulsion and dandelion ice cream. Finished with a thin, crisp crepe chip and fresh angelica leaves.
Sansho Sorbet (Top Right): Sansho and apple sorbet topped with compressed apple slices infused with bokbunja (Korean black raspberry) and a hint of bokbunja juice. Garnished with sansho leaves and sansho oil for an aromatic finish.
Beef and Burdock (Bottom Left): Charcoal-grilled Korean beef with a rich beef sauce and black burdock purée. Finished with juniper oil and thinly shaved black walnut.
Duck and Yangha (Bottom Right): Dry-aged duck served with slices of persimmon and Jeju yangha , accompanied by a beet-flavored duck sauce nestled within a yangha gel.
Discover the flavors of autumn at EVETT. | 
