D' APOSTROPHE STUDIO IS
A COMPANY FOUNDED ON THE IDEA OF EXPERIENCING A LIFESTYLE THROUGH DIFFERENT CULTURES AND CONTENTS OF WHICH INCLUDE INTERIOR DESIGN DOOV, FURNITURE D' INDUSTRY, CAFE D_55 AND RESTAURANT D_51.

RESTAURANT D_51 IS A NEW YORK STYLE BISTRO WITH ITS FLAVOURS PRIMARILY BEING ITALIAN WHILST HAVING A TOUCH OF FRENCH ELEMENTS.
SIMPLICITY AND HEALTH PLAYS A BIG PART WITH THE FOOD WE SERVE SHOWCASING THE ESSENCE OF THE INGREDIENTS.
TODAY'S LUNCH ' IS PREPARED DAILY WHILST DINNER IS A PLAY ON THE CLASSICS INTERPRETED IN D_51'S OWN UNIQUE WAY.
D_51 IS A SPACE TO EXPERIENCE OLD, NEW AND INNOVATIVE DISHES.
ÀüÈ­ ¿¹¾àÀº 02. 6085. 5014·Î ºÎʵ右´Ï´Ù.
¿Â¶óÀÎ ¿¹¾àÀº 1°³¿ù À̳» ¿¹¾à °¡´ÉÇÑ ³¯Â¥¸¸ ¼±Åõ˴ϴÙ.
³¯Â¥
½Ã°£
19 : 00
Lunch
11 : 30
Lunch
12 : 00
Lunch
12 : 30
Lunch
13 : 00
Lunch
13 : 30
Lunch
14 : 00
Dinner
18 : 00
Dinner
18 : 30
Dinner
19 : 00
Dinner
19 : 30
Dinner
20 : 00
Dinner
20 : 30
Dinner
21 : 00
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MENU
LUNCH 11:30AM-3:00PM  
DINNER 6:00PM-10:00PM  
LUNCH
SMALL PLATE
PRAWN AVOCADO MANGO  15.
SCALLOP BLACK TRUFFLE D51 BACON  16.
SMOKED HERRING & CREME FRAICHE GREEN HERB SALAD  13.
COPPA PISTACHIO KNOLIVE OIL  14.
SALAD
PLAIN SALAD  R 9. / L 12.
CAULIFLOWER SALAD  R 13. / L 16.
CAPICOLA MINI COS SALAD  18.
PASTA
TOMATO SHRIMP PASTA  25.
VONGOLE PASTA  19.
BEEF SIRLOIN RAGU ALLA BOLOGNESE PASTA  23.
PORCINI MUSHROOM TRUFFLE FOAM PASTA  23.
MAIN
BEEF SIRLOIN STEAK  46.
IBERICO PORK NECK STEAK  38.
SEASONAL FISH STEAK  38.
DINNER
SMALL PLATE
PRAWN AVOCADO MANGO  15.
SCALLOP BLACK TRUFFLE D51 BACON  16.
SMOKED HERRING & CREME FRAICHE GREEN HERB SALAD  13.
COPPA PISTACHIO KNOLIVE OIL  14.
SALAD
PLAIN SALAD  R 9. / L 12.
CAULIFLOWER SALAD  R 13. / L 16.
CAPICOLA MINI COS SALAD  18.
PASTA
TOMATO SHRIMP PASTA  25.
VONGOLE PASTA  19.
BEEF SIRLOIN RAGU ALLA BOLOGNESE PASTA  23.
PORCINI MUSHROOM TRUFFLE FOAM PASTA  23.
MAIN
BEEF SIRLOIN STEAK  46.
IBERICO PORK NECK STEAK  38.
SEASONAL FISH STEAK  38.
COURSE
DAILY LUNCH SET
20.
APPETIZER SOUP
PAN CON TOMATO
DAILY PASTA
SIDE DISH
WEEKEND LUNCH COURSE
60.
BLACK TIGER SHRIMP AVOCADO LEMON
HAIR TAIL ITALY RICE FENNEL RISOTTO
GOHEUNG YUJA SORBAT
BEEF SIRLOIN STEAK SONGO MUSHROOM ENDIVE PORCINI
LEMON MADELEINE & REAL PUDGE BROWNIE
COFFEE OR ORGANIC TEA
TASTING DINNER COURSE
90.
COPPA ROMAINE SMOKED PISTACHIO PUREE
SCALLOP FRESH TRUFFLE CHEVRE CHEESE BRUSSEL
BLACK TIGER SHRIMP AVOCADO LEMON
HAIR TAIL ITALY RICE FENNEL RISOTTO
GOHEUNG YUZA SORBAT
BEEF SIRLOIN STEAK SONGO MUSHROOM ENDIVE PORCINI
BANANA CREAM BRULEE
LEMON MADELEINE & REAL PUDGE BROWNIE
COFFEE OR ORGANIC TEA
MENU
RED/ROSE
WHITE/CHAMPAGNE/SPARKLING
COCKTAIL/BEVERAGE
RED
PRICE 30.000 ~
JEAN BALMONT CABERNET SAUVIGNON
M. CHAPOUTIER, LA CIBOISE RED
PERRIN & FILS, LA VIEILLE FERME ROUGE
CATENA ZAPATA, ALAMOS MALBEC
PAVILLON DES TROIS ARCHES MERLOT CABERNET
GAYDA, FLYING SOLO RED
FARNESE, FANTINI MONTEPULCIANO D'ABRUZZO
VIGNETI ZABU NERO D'AVOLA
PAGO DE CIRSUS SINGLE VINEYARD OAK AGED
UMANI RONCHI VIGOR
UMANI RONCHI, JORIO
PRICE 60.000 ~
TORRES, GRAN CORONAS
PIEZA EL CAIDERO
LOUIS MAX, PINOT NOIR
MONTGRAS, ANTU SYRAH
3 RINGS, BAROSSA VALLEY SHIRAZ
PEREZ CRUZ LIGUAI
TAVEL ROSE, E.GUIGAL
WHITE
PRICE 30.000 ~
JEAN BALMONT CHARDONNAY
ANCIENT TEMPS CHADONNAY/SAUVIGNO
M. CHAPOUTIER, LA CIBOISE WHITE
VALLEBELBO, MOSCATO D'ASTI
PERRIN & FILS, LA FERME JULIEN BLANC
IL FURETTO BRACHETTO D'ACQUI
PAVILLON DES TROIS ARCHES SAUVIGNON BLANC
BIBI GRAETZ CASAMATTA BIANCO
ZONIN SOAVE CLASSICO
VIGNETI ZABU, GRILLO
DONNAFUGATA, ANTHILIA
SILENI CELLAR SELECTION SAUVIGNON BLANC
PRICE 60.000 ~
LONGVIEW BLUE COW CHARDONNAY
HUGEL ET FILS RIESLING
MAHI MARLBOROUGH SAUVIGNON BLANC
JAUMA SERRA BRUT VINTAGE RESERVA CAVA
BOUVET LADUBAY SAPHIR BRUT VINTAGE
OTHER DRINK
BOTTLE BEER
PERONI
STELLA ARTOIS
HOEGAARDEN
GUINNESS
BEVERAGE
AMERICANO/ ICED
CAFE LATTE
CAPPUCCINO
LIME ADE
LEMON ADE
GRAPEFRUIT ADE
COKE
SAN PELLEGRINO
DEPUBLIC51 ȸ¿øµî·Ï
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TOJEONGRO 51, MAPO GU, SEOUL
02. 6085. 5014
D' APOSTROPHE STUDIO A COMPANY FOUNDED
ON THE IDEA OF EXPERIENCING A LIFESTYLE THROUGH DIFFERENT
CULTURES AND CONTENTS OF WHICH INCLUDE
COPYRIGHT 2017 d¡®INDUSTRY COMPANY
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