Sool Adelaide

Reworked in 2025, this city room takes its cue from Korean drinking culture, the after-dark world of soju, shared plates and food built to keep pace with a long night out. Fried chicken is the anchor, and around it circle bubbling hot pots and the small, punchy bar dishes made for grazing between rounds. The cooking chases the balance Korean cooks prize, sweet against heat against something deeper and more savoury, and plates it for sharing rather than for solitary courses. The mood is deliberately social: this is a place pitched at groups and city nights rather than at quiet dinners, closer in spirit to a Seoul pocha than to a formal dining room. Soju leads the drinks, poured to sit beside the salt and chilli of the food. It reads as a room that understands its own idiom, that Korean eating and drinking are one continuous act, and that the point is the table filling with dishes as the evening stretches. Come with a group, order across the menu, and let the fried chicken and hot pots arrive in the order the kitchen sees fit.