SOUL Dining, a modern Korean restaurant in Sydney's CBD, is one of my most favourite Korean restaurants in Sydney. A modern, fusion menu of inspired dishes are offered. It is a tactical combination of Korean and Australian flavours and local produce, with really inventive dishes that stimulate your taste bud. The chefs manage to put a modern Australian spin on Korean cooking. Though the dishes at SOUL Dining are elaborate and veer towards fine-dining, the vibe is more casual than that. The cooked-to-order claypot fried rice with truffle butter and Glacier 51 toothfish is a dish we definitely miss all the time. I have already recommended this restaurant to many of my friends in Sydney. It is definitely a restaurant that will not let you and your loved ones down.

the bibimbap with crispy rice is SUPER DELISH, a bit sweet tho. Rice cake is good, but the octopus and tokbokki are pretty mid. Also the pork has so much fat Overall nice ambience and service

The service was excellent, with friendly and attentive staff. The food was delicious, with several dishes offering unique and interesting flavours. The starter, a soft and chewy pastry, was particularly enjoyable. However, the presentation of the main dishes was quite simple and did not stand out as much as the flavours.

Soul Dining We'd give the vibe and fit-out a solid 8/10. The music was chilled and not too loud, so it didn't interrupt the meal. The decor itself is super moody and dark, which really adds to the atmosphere. Service was great, too – an 8.5/10. The staff were really friendly and happy to explain things on the menu. We'll definitely be back. · Starter Rice Cake Fermented rice cake with a caramelised crispy crust and a soft, chewy interior. Served with butter – surprisingly moreish. · Beef Tartare We added extra nori crackers (which could have been crispier). The seasoning was great and the beef started off fresh, but it did get a bit fishy by the end. · Cod Claypot Cooked with truffle oil. It's a savoury, fragrant dish, not sweet and spicy. Mixed through rice, it was delicious with no noticeable fishy taste. · Spicy Chicken The first bite was incredible. However, the chicken breast itself was quite dry, which let down the crispy skin and tasty sauce. The accompanying rice cakes and Brussels sprouts were delicious (especially with that sauce).

Exquisite dining! Every dish was well curated. We ordered the Spring Set Menu for $55, which allowed us to each choose our own entree and main. The unassuming rice bread starter belies its delightful taste, soft yet crispy, slightly sweet contrasted with the salty butter. The soondae croquettes were warm, crispy and flavoursome. In comparison, the seafood mulhoe was tangy and refreshing with its mix of vegetables, with the octopus bits not at all tough but tender. For mains, the beef short rib is an extra $25 add on. Its sweet galbi flavour is reminiscent of marinated KBBQ meat but in an elevated manner, paired with delicate potato pavé and chimichurri. The clay pot rice comes with barramundi, unlike the a la carte version which features glacier 51 toothfish. Although a humble dish in origin, it successfully unites its various umami flavours. The pork belly pasta was marvellously al dente, and the pork had such a smoky savoury flavour. Dessert was a uniquely constructed ice cream sandwich, a light palate cleanser to finish off a meal that was consistently excellent.