Mietta's Review
Korean food modernised for the demanding Fitzroy palate. So too the room. It's quite lovely, almost Japanese in its perfect and peaceful simplicity. Very nicely done food with some vegetarian options.

Other published opinions

The Age Cheap Eats 2009 "Goshen gives a gentle introduction to Korean cuisine in a setting of blossomstencilled chartreuse walls, curvy rice-paper lampshades, dark timbers and sweetnatured service"

The Age Cheap Eats 2008 "Restrained decor (pretty stencils on duck-egg-coloured walls) belies Goshen's full-throttle flavours - the food in the artfully glazed pottery dishes comes kicking with garlic, chilli and sesame"

The Age Cheap Eats 2007 "The atmosphere at Goshen is so rarefied it can be quite a shock when the first blast of kimchi crosses the lips. The fiery pickled cabbage Korean staple is a fierce wake-up call amid the lulling effect of delicate green etched walls and filigree latticework."

The Age Cheap Eats 2006 This chic tea-green room, decorated with blossom and butterfly stencils, is not your typical Korean barbecue beer barn. Here you get soft jazz, comfy banquettes and glazed earthenware.

The Age Epicure Matt Preston November 29, 2005 "a list of Korean favourites that trumpet the country's love of big flavours: garlic and chilli, often tempered with a fair slap of sweetness. Now that fashion has dampened the fiery roar of many curries and palm sugar, rather than birdseye chillies, dominate so many Thai dishes, Korean is the last hairy-chested Asian cuisine left. It is the final refuge for extreme eating and nosehair-singeing spiciness."

The Age A2 Patrick Witton 2/4/05 "FINALLY, someone has taken the best of Korean cuisine, given it a makeover, and served it up in classy, clatterless surrounds. Oh, don't be mistaken, we love traditional Korean kimchi all that spicy fermented cabbage perfectly partners a fiery beef bulgogi. But a lack of vegetarian options (beyond rice and pickled daikon) and a canteen atmosphere have, perhaps, kept Korean food from. becoming a culinary winner."

The Age Cheap Eats 2005 "Sweet staff, ornate stencils and dark-wood framing (not to mention an all-organic menu) add to Goshen's spiritual ambience."