Sogumm

Sogumm, located at 466 Church Street in Cremorne, offers a unique dining experience that blends traditional Korean temple cuisine with fine dining techniques. The husband-and-wife team, Changhoon "Kimmy" Kim and Suhyun Kim, have crafted a menu inspired by their training under Buddhist nun Jeong Kwan and experience in esteemed restaurants like Aria and Plaza Athénée. The intimate space features warm timber and soft lighting, creating a modern yet deeply Korean atmosphere. Dishes are guided by four traditional Korean seasonings: soy, gochujang, salt, and doenjang, each anchoring a single offering. Lunch options include a vegan bibimbap dressed in soy, a seafood noodle salad with gochujang, and a warming soup finished simply with salt. The couple plans to start making meju, fermented soybean bricks, this winter, aiming to serve entirely house-made ferment in three years. Dinner service is forthcoming, with plans for a set menu and a tight Australian wine list. Sogumm is open Monday to Saturday from 11 am to 3 pm.