The signature dish. Daikon is thinly sliced and arranged in a tarte tatin (upside-down tart), caramelizing slightly as it cooks, then inverted. The pastry is crispy and brittle — more like a tarte fine. It's topped with kimchi (funky, spicy), toasted barley (nutty, textured), roasted potato, and burnt hay (smoky, aromatic). The contrast between the sweet, tender daikon and the spicy kimchi is essential. This is Korean-European fusion at its most elegant: the daikon is French technique, the kimchi is Korean soul.
Tips from diners
This is included in the lunch menu. The contrast between sweet daikon and spicy kimchi is what makes the dish work.
The burnt hay aroma is intense when it arrives. Let it settle for a moment before eating to appreciate all the layers.
The opening course. A cast-iron pot arrives hot, containing rice topped with Jerusalem artichoke jangajji (a Korean-style pickle), tempura crumble, and other garnishes. The pot remains hot as you eat, so the rice stays crispy at the bottom and tender at the top. This is the signature opening gesture — the warmth, the sound of the sizzle, the interplay of crispy and soft. It sets the tone for the meal: European ingredients and technique with Korean flavour touches. Reviewers describe this as unmissable.
Tips from diners
This arrives hot and sizzling — eat it immediately while the rice is still crisping at the bottom. The pot stays hot throughout.
Raw Angus beef bavette is minced and mixed with gochugaru (Korean red chilli paste), creating a dish that bridges European tartare and Korean fermented flavours. Pickled daikon (jangajji) provides brightness and crunch. A marigold sabayon (a creamy, emulsified sauce flavoured with marigold flowers) provides richness and floral notes. The beef is cold, the textures are varied, the flavours are layered and surprising. This demonstrates Park's approach: respect the ingredient, marry the techniques, create balance.
Tips from diners
The gochugaru brings heat without overwhelming the beef. Let each component be tasted separately first before mixing.
Thin slices of premium wagyu beef are cooked lightly so they remain rare and tender. The fat renders at body temperature, releasing umami. They arrive with slow-cooked beef (possibly cheek or brisket) and seasonal vegetables treated with precision — each element is considered. The wagyu is the star. This is refined carnivorous cooking: no heavy sauce, just the beef's natural flavour and fat.
Tips from diners
The wagyu is served rare to medium-rare. The fat melts at body temperature, so don't rush eating it.
Nurungji is scorched rice from the bottom of the pot — traditionally eaten as a snack in Korea. Here it's reimagined: crispy, aromatic, and placed on celeriac purée (creamy, subtle) with mung bean jelly (light, delicate). The rice is textural and nutty. The celeriac is earthiness. The jelly provides a gossamer-thin, barely perceptible textural element. This is refinement through simplicity: Korean comfort food reimagined in fine dining language.
Tips from diners
The mung bean jelly is almost invisible but provides a delicate textural contrast to the crispy rice.
Woongchul Park and Bomee Ki opened Sollip in Bermondsey in 2020, earning its first Michelin star two years later. The menu is not Korean cuisine — it's modern European technique with Korean heritage flecks. The nine-course dinner (£135) includes so-tap (rice in cast iron topped with jangajji), beef tartare with red chilli paste, and the signature daikon tarte tatin with kimchi, toasted barley, and burnt hay. Park trained at Le Cordon Bleu and worked through Korean fine dining before arriving here. The approach is precise, the portions are small, the flavours are considered. Bomee Ki is the pastry chef. Reservations open on the 1st of each month, two months ahead.
Reservations open on the 1st of each month for dates two months ahead. Mark your calendar — they sell out fast. You must book in advance; there are no walk-ins.
If you have dietary requirements, mention them when you book. The restaurant cannot accommodate requests made on the day — they need advance notice to adjust the nine-course menu properly.
Lunch is £78 for four courses, dinner is £135 for nine courses. Lunch is excellent value for the quality and offers a gentler introduction to the restaurant's philosophy. Wine pairings are available at both lunch and dinner.
Wine pairings are £87 for dinner, £45 for soft drink pairings. Bomee Ki's desserts pair beautifully with wine — the pairings are thoughtful and not heavy-handed.
Sollip is near London Bridge overground and bus stations. The space is refined and intimate — a small number of covers per service. The setting is modern, the service is warm, the pace is unhurried.
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