JW Garden Dining This Autumn: Jeju’s Seven Courses to October 31 and Seoul’s October 29 Dinner
JW Marriott and Korean chefs combine garden herbs, seasonal ingredients and fire. Separate Jeju’s completed gala from its follow-up menu and Seoul’s forthcoming sessions.
JW Marriott’s autumn 2026 Garden Dining Series connects hotel restaurants with Korean chefs. The October 3 gala at Jeju’s The Flying Hog has ended, while its follow-up La Liste Selection seven courses continue to October 31. BLT Steak in Seoul’s Dongdaemun schedules a seven-course gala for October 29, followed by four courses. This is a brand dining series: distinguish dates and venues before treating a past menu as the same bookable event.
The team involved in the Jeju dining collaboration.
Jeju’s Garden and Fire Connect Architecture with the Table
JW Marriott Jeju Resort & Spa stands on the Seogwipo coast. Designer Bill Bensley brings the yellow imagery of Jeju’s canola flowers into the spaces. On the seventh floor, The Flying Hog focuses on wood fire, smoke and seasonality, with chef Kim Jeong-seok linking oak and citrus wood to black pork, duck and other ingredients. A sense of place consequently comes from cooking fuel and produce as well as the sea view.
On October 3, The Flying Hog collaborated with Soigné’s Jun Lee, while Wang Jeong-eun handled bread, palate cleansers and desserts. Bread with garden rosemary and citrus butter opened a menu organized around land, sea and fire, with beetroot, citrus and shrimp, aged mackerel, abalone, black pork and Korean beef. These describe a completed dinner and its collaborative direction, not a promise of what appears every subsequent night.
A citrus-and-seafood presentation from the Jeju gala.A beetroot dish uses color, herbs and flowers in its presentation.
Seven Courses Until October 31 Form a Separate Follow-Up Menu
The October 4–31 La Liste Selection includes seasonal Jeju fish and black pork, Hallasan shiitake soup, dry-aged sea bream, low-temperature duck leg, citrus sorbet, and chocolate mousse with pickled pear. Compared with a one-night gala, the follow-up carries its culinary ideas into a longer service period. Select that package when booking rather than looking for the gala’s past date.
Beef served at the Jeju gala; the image does not guarantee Seoul’s follow-up menu.
On October 29 the series moves to BLT Steak at JW Marriott Dongdaemun Square Seoul, collaborating with Kwon Woo-joong of Kwon Sook Soo. Official information brings 28-day dry-aged Korean beef into conversation with six handmade kimchi varieties and JW Garden herbs. Differences between a New York steakhouse and contemporary Korean cooking become the menu’s subject rather than simply placing two signature dishes side by side.
Book Seoul’s Two Stages and November Sessions by Package
The October 29 reception starts at 6:30 p.m., followed by dinner at 7 p.m. Seven courses cost KRW 400,000 per person; four wine pairings add KRW 165,000. Dress is neutral-toned smart casual. A four-week, four-course menu follows from October 30 to November 26. Marriott lists Naver Reservation as the booking channel and states Bonvoy discounts and point earning do not apply through it, differing from ordinary member use at hotel restaurants.
On November 13–14, Tamayura at JW Marriott Hotel Seoul collaborates with Gagen by Choi Junho, connecting the Japanese-cooking experience of Lee Kyung-jin, Choi Hyun-ah and Won Jin-hee. A follow-up runs November 15–30. Choose first between Jeju wood fire, Dongdaemun steak and Korean cooking, or November’s Japanese table, then select the date. The dish photographs record the Jeju collaboration and do not mean every subsequent package serves identical dishes.
Chefs prepare food during the Jeju collaborative gala.An abalone dish from the Jeju collaboration.
