Sollip

Sollip Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Sollip, Restaurant, Unit 1, 8 Melior Street, London.

Throwback to our winter menu. Jerusalem artichoke mandu topped with braised Shiitake, Jerusalem artichoke crumbs, and pr...
20/05/2026

Throwback to our winter menu. Jerusalem artichoke mandu topped with braised Shiitake, Jerusalem artichoke crumbs, and preserved onion capers. Served with a warm, earthy Matsutake mushroom broth.

Bank Holiday Weekend: Sunday Lunch at SollipWhile we are normally closed on Sundays, following a recent number of enquir...
16/05/2026

Bank Holiday Weekend: Sunday Lunch at Sollip

While we are normally closed on Sundays, following a recent number of enquiries, we have decided to open for a special lunch service next Sunday 24th May, ahead of the Bank Holiday.

Reservations are now live via our website.
We can’t wait to share this beautiful Sunday afternoon with you.

15/05/2026

A calming morning with horong

Beautiful fresh peppers sent from Nepal by ’s family back home, turned into jangajji with aged plum and brown rice vine...
12/05/2026

Beautiful fresh peppers sent from Nepal by ’s family back home, turned into jangajji with aged plum and brown rice vinegar.

Our Sollip team finally visited , a place that Sollip and especially Chef deeply cherish and value.It was already spec...
07/05/2026

Our Sollip team finally visited , a place that Sollip and especially Chef deeply cherish and value.

It was already special because most of our team could make the trip together, but it was truly a happy experience to witness the beauty of the Lake District and meet the LDF team, who have been leading the way with their own clear philosophy and passion for a long time.

Huge thanks to , Max, , and everyone at LDF for making this happen.
We are so glad to leave with the confidence that our partnership will grow into an even healthier relationship—one built on deeper understanding, mutual respect, and care.

At Sollip, we are a close team where every person makes a difference.Together, we keep learning, supporting one another ...
06/05/2026

At Sollip, we are a close team where every person makes a difference.
Together, we keep learning, supporting one another and growing stronger.
Our aim is to create a space built on trust and respect, where value is shared with both our team and our guests.

If you’d like to be part of this journey, please get in touch at [email protected]

Our passion for the Martini continues with the Sollip Martini.Reflecting our name, this serve focuses on the essence of ...
27/03/2026

Our passion for the Martini continues with the Sollip Martini.

Reflecting our name, this serve focuses on the essence of the forest. The base is Damsol 40, a premium spirit from the Solsongju distillery in Hamyang. Crafted from rice and sollip(pine needles) by Master Artisan Park Heung seon, the spirit is distilled and aged with honey to achieve its signature smooth texture.
To balance this heritage, we have paired it with Connie Glaze Vodka from Cornwall. The result is a Martini of exceptional clarity, dry, sharp, and precisely balanced.

A distinct combination of the British South West coast and the ancient pine groves of Korea.

A Tribute to Heritage: Between Seoul & LondonEarlier this year we began our ‘Tribute’ series by honouring our culinary r...
21/03/2026

A Tribute to Heritage: Between Seoul & London

Earlier this year we began our ‘Tribute’ series by honouring our culinary roots with Chef Pierre Koffmann. For our second chapter, we turn to our cultural heritage, welcoming a place we hold in the highest regard for a special lunch and dinner service on Wednesday 22 April.

In London, Sollip continues a personal exploration of Korean cuisine shaped by distance, season and the experience of cooking far from where the story began.

From Seoul, Onjium arrives carrying another current of the same tradition: a practice grounded in research, craft and the quiet continuity of Korean culinary heritage.

On this day these two paths meet. Not as past and present nor as tradition and innovation, but as two perspectives shaped by the same roots, gathered at one table.

For this exclusive occasion, we have curated an 11-course menu shaped by memory, place and movement, revealing Korean cuisine not as something fixed but as something living.

This menu is priced at £290 per person. Reservations for this limited seating event will open today at 6:00 PM via our website.

We truly look forward to sharing with you this brief moment where Seoul and London share the same time.

As winter passes, this dessert is slowly preparing to make way for the changing season.At the base, rice pudding made wi...
07/03/2026

As winter passes, this dessert is slowly preparing to make way for the changing season.

At the base, rice pudding made with Gyeonggi Cham-dream rice from Korea cooked in deeply brewed persimmon leaf tea, alongside fermented pomelo pulp. Topped with a fragrant sorbet of fermented pomelo and Korean pear, thinly sliced Buddha’s hand confit, and served with fermented pomelo jus.

A delicate focus on aromas, textures, and layers.

Time is an essential element in our kitchen. Deodeok, a wild Korean root characterised by a fibrous structure and deep e...
06/03/2026

Time is an essential element in our kitchen.
Deodeok, a wild Korean root characterised by a fibrous structure and deep earthy aroma, is Chef ‘s favourite root vegetable.
We guide it through a careful fermentation within our traditional Jeju Onggi pots. It appears on our menu as the season dictates, bringing its distinct delicate bitterness and a quiet connection to our roots.

The close of February
28/02/2026

The close of February

27/02/2026

On the 19th of February, we hosted
’A Tribute to the Masters: Mentorship Dinner‘
a night that truly felt like a dream for us at Sollip.

Welcoming Chef .koffmann and Chef .lamarche , the two masters who formed our culinary backbone, to Sollip at the same time was a surreal moment.

Preparing the legendary Pig’s Trotter alongside our mentor after 13 years, and watching Chef Claude rebuild the Pastis Gascon after 23 years was incredibly moving.

For us, this evening was about the enduring bond between mentor and mentee that spans decades and cultures. Seeing the classic French foundations that taught us intertwine with Sollip’s Korean heritage on a single plate was something we will never forget.

In an industry where things move so fast, we wanted to pause and acknowledge the roots of our journey. As the deep respect and reverence for one‘s mentors seem to be quietly fading these days, we wanted to hold on to that tradition and truly honour ours. This was a deeply personal tribute, a simple act of gratitude to the people who made our beginnings possible.

Huge appreciation to our Chefs for taking the time to speak so warmly with every single guest on the night, and for sharing such generous encouragement with our Sollip team. We would like to express our deepest gratitude to both Chefs for always being our constant pillars of support, and for making this unforgettable night complete.

We are also truly thankful to our guests who joined us and made this evening possible, as well as to everyone who sent their warm support from afar.

Woongchul & Bomee

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We focus on the perfect harmony between plate and pour. Every wine is chosen not just to match, but to elevate every dis...
27/02/2026

We focus on the perfect harmony between plate and pour. Every wine is chosen not just to match, but to elevate every dish.

To accompany our main course, we have selected the Trediberri Barolo 2021. Hailing from the village of La Morra, Trediberri is a standout among Piedmont’s “new-generation” producers, celebrated for their signature “weightless power.”

This Barolo’s vibrant acidity and freshness provide the perfect counterpoint to our Quince-Glazed Duck, cutting through the richness of the meat while dancing alongside the sweet and tart notes of the quince.

Yet, the experience continues, a hidden surprise waits to be discovered alongside this Barolo, adding a final, unexpected layer to your journey.

Our gently cooked cod paired with calcot, fermented padron dadaegi, and nuruk oil. Finished with a light eomuk (fish cak...
14/02/2026

Our gently cooked cod paired with calcot, fermented padron dadaegi, and nuruk oil. Finished with a light eomuk (fish cake) mussel foam.

We are deeply humbled to retain our michelin star for another year.Maintaining this standard for 5 consecutive years is ...
10/02/2026

We are deeply humbled to retain our michelin star for another year.

Maintaining this standard for 5 consecutive years is a milestone we truly do not take for granted.

This achievement belongs entirely to our team sollip .alexis , who pour their heart and soul into this space every single day, and to our guests and partners who have supported us on this journey.

In the ever-changing landscape of London, it means the world to us to be able to keep growing and deepening our roots. Here is to many more.

Docho-do Seomcho, artichoke emulsion, and Goheung yuza.The opening bite of our tasting menu for this week.Sourced direct...
06/02/2026

Docho-do Seomcho, artichoke emulsion, and Goheung yuza.

The opening bite of our tasting menu for this week.

Sourced directly from the windswept Docho-do in Sinan, an island in Korea, Seomcho (winter spinach) carries a deep natural sweetness forged by the sea breeze.

Available for just a few more days to capture its peak freshness.

Address

Unit 1, 8 Melior Street
London
SE13QP

Opening Hours

Tuesday 6pm - 11pm
Wednesday 6pm - 11pm
Thursday 6pm - 11pm
Friday 6pm - 11pm
Saturday 6pm - 11pm

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