In Southport, Atto presents a version of Korean cooking that is both personal and progressive. The name, translating as ‘gift’, serves as a fitting introduction to the style of food on offer here. It is a showcase of traditional flavours reimagined through a contemporary lens, moving beyond the familiar scope of bibimbap and barbecue. The philosophy is rooted in Korean culinary heritage, with many dishes taking inspiration from family recipes, yet the execution is entirely modern. This is a kitchen that confidently brings its own twist to the food, creating a bill of fare that is approachable while introducing new and exciting flavour profiles. The selection of dishes gives a clear picture of this culinary concept. Among the plates that have defined the restaurant is a Yookhwe, featuring raw Black Angus skirt beef balanced with the clean flavours of Korean pear, cucumber, and the textural surprise of crispy quinoa. Fire also plays a crucial role, with charcoal-grilled offerings such as Moreton Bay bug served with fermented soy bean and yuzu kosho. Another dish that has garnered attention is a distinctive take on fried eggplant, prepared with grapefruit and spring onion. These creations demonstrate a considered fusion of techniques and ideas, presenting refined interpretations of Korean food. This creativity extends across the entire dining arc, from starters to dessert. The kitchen has become known for its rendition of K.F.C., or Korean Fried Chicken, a testament to its ability to elevate a well-loved classic. At the end of the meal, the Mango Bingsu has become a signature closing statement. The dessert, a precisely constructed combination of fine, milky shaved ice with dulce de leche, mango, and toasted lime meringue, reimagines a traditional sweet treat with notable flair. Set within a minimalist and intimate dining room, the focus remains squarely on the food, which offers a compelling new perspective on the possibilities of Korean cooking.
