In an inner city dining scene dominated by steak, pasta and kingfish ceviche, King Clarence is breaking the mold. The Bentley Group restaurant, helmed by acclaimed chef Khanh Nguyen, is a playful and boldly flavoured take on the cuisines of East Asia, which will see you trying dishes like mapo tofu with smoked marrow and royal red prawns; wood-fire roasted pork belly served Korean ssam style, with pickles and leaves to wrap; or a full rock lobster sauced up with Japanese curry, red wine and garlic. While the menu has both single meal dishes appropriate for a quick work lunch and more luxury dishes for a splash-out budgets, the venue space is casual-leaning – neon lighting, simple timber seating and a metal-concrete outlook.
