Woo Wol

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6 Central Park Avenue
Chippendale , 2008 NSW
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Opening Hours

SUN 11:00am - 3:00pm
  5:00pm - 10:00pm
MON 11:00am - 3:00pm
  5:00pm - 10:00pm
TUE 11:00am - 3:00pm
  5:00pm - 10:00pm
WED 11:00am - 3:00pm
  5:00pm - 10:00pm
THU 11:00am - 3:00pm
  5:00pm - 10:00pm
FRI 11:00am - 3:00pm
  5:00pm - 10:00pm
SAT 11:00am - 3:00pm
  5:00pm - 10:00pm

The Details

  • Korean
Need to Know
  • Good for Groups
  • Lunch
  • Dinner

Sleek interiors at Korean BBQ restaurant Woo Wol

Korean BBQ, but make it fancy. That is the essential idea behind Woo Wol, a brand new restaurant from the team behind Sydney's high-end Korean dining experience, Jung Sung

Also located within the Kensignton Street dining precinct, Woo Wol acts as both a sleek Korean BBQ joint and an all-out, Wagyu-filled omakase-inspired experience.

For lunch and dinner, Woo Wol's Korean BBQ is fired up over true charcoal grills. At lunchtime, it's a fusion vibe with BBQ sets packed with soy-marinated beef or pork rib or Wagyu beef, Japanese-inspired Bento boxes packed with sashimi or Chicken katsu, and Chinese-style snacks like sweet and spicy soy dumplings. There's also classic Korean bibimbap served two ways—with sashimi or stone pot Wagyu. 

Grab your mates for dinner, with Korean BBQ meals available for groups of two or more. There's even an insane "Wagyu cake", made up of a chef's selection of meats. 

The signature omakase experience, dubbed "Woo Wol Black" and hosted in a private dining space, is also a must-do for Wagyu enthusiasts.

Here you're in for a one-of-a-kind Korean-style Wagyu omakase. Across 15-courses you'll be treated to delicacies like tartare with caviar, a spanner crab and saffron custard, Wagyu fat sliders, and—the pièce de résistance—a chef performance BBQ where select cuts of Wagyu are cooked over charcoal grills and plated up in front of you. 

"It’s really exciting to be bringing a premium, Wagyu Korean BBQ [and] omakase concept to the people of Chippendale," says co-owner Jun Ok.

"After opening Jung Sung, we heard that people wanted a good quality, local Korean BBQ option in the area, and with omakase taking off in Australia over the past few years, when we saw the site—we thought, what better place to bring them both together.”

Image credit: Steven Woodburn

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