Allta is bringing cult Korean gastronomy to our door (via the National Museum of Australia)

Posted on 2 February, 2026

Hey Canberra, have you ever wanted to eat at a two-hatted Sydney restaurant that is so exclusive it is booked out weeks in advance and only seats 22 diners each night?

Have you hankered to taste the finest gastronomy of Korea, meticulously prepared by a chef who has led Michelen-starred kitchens around the world?

As part of its blockbuster exhibition Hallyu – The Korean Wave, the National Museum of Australia is making both things possible, effectively lifting the team from Sydney’s hottest Korean fine dinner Allta, and transporting them to Canberra for a one-off event “The Korean Feast” – a fine dining experience like no other.

It’s no small undertaking.

Allta, Surry Hills, relocates to the National Museum of Australia on February 20 for one night only

Allta will close its doors for the evening of 20 February in order for the entire team of 12 to travel to Canberra to prepare and serve a menu worthy of its two hats and a cult following.

Executive Chef Jung-Su Chang arrived in Sydney after an executive chef stint at acclaimed Seoul fine-diner Jungsik (two Michelin stars) and prior to that he was at the Michelin-starred L’Escape Hotel in Seoul. He will direct his staff in the museum’s commercial kitchen to produce the feast.

Known for his refined, modern take on Korean cuisine and mastery of intricate techniques, Allta is renowned for its 15-course degustation menu which takes four hours to serve and will set diners back $325 before wine.

Canberrans won’t have to travel as far, nor pay as much, as Chef Jung-Su brings the taste of Allta to the Museum for one night only.

Chef Jung-Su Chang

“I am so excited to come to Canberra. Of course I want to show my culture to the city. This is my first big event in Australia, and I am so happy to be a part of it. As a Korean chef, I have pride in showing off my cuisine.”

This will be achieved through a curated three-course menu with canapes, paired with premium Australian wines (which comes in at $295 a head).

Following a cocktail on arrival, guests will sample canapes including Pickled Cucumber with Cooked Prawn and Potato Aoili, Beef Tartare with Gochujang, Sundried Tomato, Caramelised Pine Nut and Lavosh.
The entrée will be Chef Jung-Su’s legendary Cured Hiramasa Kingfish with Kastuobushi Aoili, Celery and Ginger Vinaigrette, Ponzu-Dashi Jelly and Gimbugak (Fried Seaweed Cracker).
Main will be Beef Shortrib, Smoked Potato Puree, Crispy Rice and a Mushroom Gastrique, while dessert will be Insam (the Korean term for Ginseng) and White Chocolate Mousse, with Apple Compote.

This Kingfish tastes as good as it looks. Actually, even better… Photo by Trent van der Jagt

Note that the team will be able to provide vegetarian options and cater to most dietary requirements, including gluten-free.

Chef Jung-Su was also keen to take the opportunity to fit in a tour of Hallyu once his cheffing duties are done.

He was proud, if not a little bemused, to see Korean culture more generally get a stranglehold in Australia and around the world, as witnessed by the popularity of K-pop, K-beauty and K-cinema.

“It used to be I couldn’t find any Korean ingredients in my supermarket or see anything Korean on TV, but now Korea is all around – it’s everywhere!” he says.

Meanwhile, those who attend the event get more than just a gastronomic interpretation of Korean culture. They are able to tour the exhibition before or after their meal and will listen to the sounds of Stringspace, who will be performing live classical renditions of K-pop.