- Six courses from the chefsSashimi tartare through to wagyu steak, with lobster wontons and toothfish between, and matched drinks if you like.
- Gluten-free soy in the kitchenDairy-free dishes are marked on the menu too.
- Bring wine, order sakeNothing else is BYO; the list adds Korean soju and cocktails like Dirty Dancing and Risky Business.
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About this place
Seven Lanterns is a Korean and Japanese restaurant cooking what it calls MediterrAsian. Chef David Park leads the kitchen with resident chef Rachel. Guests come in through a bamboo-lined alleyway.
The calamari comes with saffron aioli, the hot pot is wagyu short rib, and the menu also takes in Glacier 51 toothfish in Korean doenjang sauce and the Angry Bird, chicken in spicy gochujang. Rachel’s sticky date pudding finishes things. Groups of eight or more book by phone or text.
Where to find them
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