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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.
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
12/05/2026
Beautiful fresh peppers sent from Nepal by ’s family back home, turned into jangajji with aged plum and brown rice vinegar.
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.
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]
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.
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.
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.
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.
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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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.
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.
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.
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
SE1 3QP
To get to the restaurant located in Melior Street, London, you can take public transportation by using the nearest tube station which is Borough Station (Northern Line) or London Bridge Station (Jubilee Line), then walk for approximately 10-15 minutes. Alternatively, you can take a bus that stops at Tower Bridge Road and walk for about 5-10 minutes.
If driving, the best route is via A200 and Great Dover St/A2198. There are paid parking spaces along the street near the restaurant or there is a car park available in The Shard. Please note that parking may be limited during peak hours so it's recommended to arrive early.
Opening Hours
| Tuesday |
6pm - 11pm |
| Wednesday |
6pm - 11pm |
| Thursday |
6pm - 11pm |
| Friday |
6pm - 11pm |
| Saturday |
6pm - 11pm |
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What people say
Sollip, located on Melior Street in London, is a restaurant that offers an exceptional dining experience. The Spicy Beef Tartare served in a Tomato Spelt Tartlet is one of their signature snacks and is a must-try for anyone visiting the restaurant. The Angus Short Rib mixed with aged Sollip made Gochujang, cured Daikon and Caviar is another dish that stands out. The attention to detail in the preparation of their dishes is evident in the use of dry-cured daikon for their Beef Tartare and homemade Sesame Pinenut Milk for their Courgette Flower stuffed with a Farce of Cornish Brown Crab. Sollip's commitment to excellence extends beyond their food as they are expanding and looking to add talented front of house staff and passionate chefs to their team. Overall, Sollip provides an unforgettable dining experience that should not be missed.
