King Clarence

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.