Despite its colonial-entrenched name, King Clarence will be an East Asian restaurant. As for the name, it merely reflects the two Sydney streets the corner restaurant will open on: King and Clarence Streets.
King Clarence will take its culinary cues from China, Japan and Korea – three countries renowned for their distinctive regional cuisines. It’s pan-Asian cuisine, but not how Australians typically know it.
“Nick and I love eating Asian food and are really looking forward to applying The Bentley Group ideas and philosophies to this style of food,” says Savage.
While the menu is under development for now, we do know that the restaurant will boast a custom-built barbecue and grill which we hope leads to the likes of yakitori, shaokao and galbi. Plus, there will also be large live seafood tanks reminiscent of the old-school Chinese restaurants of Sydney both lost and still existing.
In line with all Bentley Group venues, King Clarence will have an extensive wine program pulled together by Hildebrandt. We’re talking 40 wines available by the glass and a bottle list that circumnavigates the world, with classic European styles and new innovative drops. While lengthy, the list will have two key focuses: lesser-known winemakers and varietals that complement Asian cuisine. As for cocktails, there will be a tight list of reinvented classics.
The restaurant is set to open this spring and promises a level of rambunctiousness that is not found (or if so, rarely) at The Bentley Group’s other establishments. Think more fun, more noise and more buzz in the expansive 100-seat, industrial-chic space.
“This is new and exciting territory for us. It’s been a big year for us with the opening of Brasserie 1930 in March, and we look forward to rounding out the year opening a venue Brent and I have long been planning,” says Hildebrandt
