Welcome to King Clarence
King Clarence is the latest restaurant brought to you by the Bentley Group, it’s located on the corner of King and Clarence Street Sydney.
Headed up by award-winning Executive Chef Khanh Nguyen, the 100-seat venue is an Asian-inspired restaurant influenced by the cuisine of China, Korea, and Japan. A number of dishes are cooked over the custom-built BBQ and grill, with a large live seafood tank also being a feature within the restaurant.
Polly Mackarel, former head sommelier at Cirrus Dining and Judy Hirst Award winner (with Nick Hildebrandt) for Australia’s Wine List of the Year 2023, is now our head sommelier at King Clarence. The wine list features a mix of classic and new age drops, plenty of great value wine under $100, and over 40 vinos by the glass, all curated to pair with Asian flavours. There is a heavy focus on great Rieslings, Chardonnay and medium bodied reds.
If you are after a group booking, King Clarence has a semi-private dining room which can seat up to 14 people on one table with menus designed to be shared.
OPEN DAILY FROM 12:00PM
171 CLARENCE STREET, SYDNEY, NSW, 2000
INFO@KINGCLARENCE.COM.AU
(02) 8456 7120
@KINGCLARENCE_SYDNEY
Reservations
Our Menus
Small
Chilled Oyster, Burnt Onion and Charcoal Mignonette 7
Wood Fired Edamame, Salt and Vinegar Togarashi 10
House Made Cabbage Kimchi, Ginger, Garlic Chives, Coriander Root 12
Fish Finger Bao, Mustard Greens, Cheese, Pickled Chilli, Salmon Caviar 15
Raw
Abrolhos Island Scallops, Sunrise Lime, Tofu Cream, Nori 28
Hiramasa Kingfish, Sweet Miso, Wasabi, Green Pea Furikake 27
Torched Yellowfin Tuna, Smoked Tamari, Onion, Malt Vinegar, Paperbark 27
Steak Tartare, Fermented Chilli, Peanut, Smoked Oyster, Sesame 30
Dumplings & Skewers
Steamed Pork & Prawn Dumplings, Supreme Butter, Bacon Jam, Fried Garlic 24
Drunken Chicken Liver Skewer, Sansho Pepper, Vegemite Toast, Parsley 19
Duck Tsukune, Water Chestnut, Hoisin Tare, Shokupan, Onsen Tamago 20
Medium
Spicy Cold Buckwheat Noodles, Enoki, Shredded Potato, Native Pepper 22
Potato Okonomiyaki, Bulldog Hot Sauce, Seaweed Ranch, Cured Yolk 24
‘Mapo Tofu’, Royal Red Prawns, Smoked Marrow, Baby Corn 38
Spencer Gulf Kingfish Collar, Red Miso, Toasted Chilli, Finger Lime 26
Live Seafood from the Tank
Signature Grilled Rock Lobster 128 Half | 248 Whole
- Four Colours of Kampot Pepper, Sweet Corn, Pecorino
- Fermented Shrimp, Gochugaru, Plum Vinegar, Lemon
- Japanese Curry, Red Wine, Confit Garlic, Coriander
Add Longevity Noodles +15
Goolwa Pippies, Lemongrass XO, Garlic Scapes, Rice Vermicelli 400g 52
Plates from the Grill
Miso Eggplant, Muntrie Jam, Tsubu Arare, Grilled Tomato Dashi 30
Murray Cod, Ma La Tang, Sugarloaf Cabbage, Peanut 54
Half 14 Day Aged Duck, Black Cabbage, Davidsons Plum, Radish 80
Angus Beef Short Rib, Chickpea Miso, Horseradish Oroshi, Sweet Soy 68
Wood Roasted Pork Belly Ssam, Leaves, Pickles, Condiments 70
Vegetables, Rice & Noodles
Cucumber Salad, Cloud Fungus, Yuzu Soy, Pickled Red Radish 18
Wok Fried Greens, Strange Flavour, Typhoon Shelter, Sichuan Pepper 20
KC’s Fried Rice, Spanner Crab, Smoked Scallop, White Kampot Pepper 45
Short Grain Claypot Rice, Char Siu Pork Jowl, Garlic Chive, Egg Yolk 38
Steamed Koshihikari Rice 6
Dessert
Davidsons Plum Ice, Matcha, Blackcurrant, Strawberry Gum, Mochi 20
Mango Pudding, Coconut, Cultured Cream, Vanilla Bean, Passionfruit 22
Peanut Butter Cheesecake, Rosella, Whiskey, Black Sesame, Coco Pops 21
Coffee Parfait, Toasted Soybean, Wattleseed, Salted Koji Waffle 22
T&Cs
All credit card payments incur a 1.5 % surcharge.
A 15% surcharge applies on public holidays & 10% on Sundays.
A service charge is added to the final bill (10%) for all parties of 8 people or more.
* Please note this does not apply on Public Holidays or Sundays
BANQUET MENU
(Minimum 4 people)
This shared style menu is available for tables of 4 or more. Groups of 8 or more must select one of our shared style menus.
-
Wood Fired Edamame, Salt and Vinegar Togarashi
House Made Cabbage Kimchi, Ginger, Garlic Chives, Coriander Root
Steamed Pork & Prawn Dumplings, Black Vinegar, 14 Spice Oil
Abrolhos Island Scallops, Sunrise Lime, Tofu Cream, Nori
Hiramasa Kingfish, Sweet Miso, Wasabi, Green Pea Furikake
Potato Okonomiyaki, Bulldog Hot Sauce, Seaweed Ranch, Cured Yolk
-
Murray Cod, Ma La Tang, Sugarloaf Cabbage, Peanut
Wagyu Sirloin MB5, Chickpea Miso, Horseradish Oroshi, Sweet Soy
Cucumber Salad, Cloud Fungus, Yuzu Soy, Pickled Red Radish
Short Grain Claypot Rice, Char Siu Pork Jowl, Garlic Chive, Egg Yolk
-
Mango Pudding, Coconut, Cultured Cream, Vanilla Bean, Passionfruit
$95 pp.
$95 pp.
T&Cs
All credit card payments incur a 1.5 % surcharge.
A 15% surcharge applies on public holidays & 10% on Sundays.
A service charge is added to the final bill (10%) for all parties of 8 people or more.
* Please note this does not apply on Public Holidays or Sundays
SAMPLE MENU
SIGNATURE MENU
(Minimum 2 people)
Chilled Oyster, Burnt Onion and Charcoal Mignonette
This shared style menu is available for tables of 2 or more. Groups of 8 or more must select one of our shared style menus.
-
Chilled Oyster, Burnt Onion and Charcoal Mignonette
Steamed Pork & Prawn Dumplings, Black Vinegar, 14 Spice Oil
Fish Finger Bao, Mustard Greens, Cheese, Pickled Chilli, Salmon Caviar
-
Hiramasa Kingfish, Sweet Miso, Wasabi, Green Pea Furikake
Beef Tartare, Fermented Chilli, Peanut, Smoked Oyster, Sesame
-
Spencer Gulf Kingfish Collar, Red Miso, Toasted Chilli, Finger Lime
Cucumber Salad, Cloud Fungus, Yuzu Soy, Pickled Red Radish
Half 14 Day Aged Duck, Black Cabbage, Davidsons Plum, Radish
KC’s Fried Rice, Spanner Crab, Smoked Scallop, White Kampot Pepper
-
Coffee Parfait, Toasted Soybean, Wattleseed, Salted Koji Waffle
158 pp
-
T&Cs
All credit card payments incur a 1.5 % surcharge.
A 15% surcharge applies on public holidays & 10% on Sundays.
A service charge is added to the final bill (10%) for all parties of 8 people or more.
* Please note this does not apply on Public Holidays or Sundays
SAMPLE MENU
MOTHER'S DAY MENU
130 pp
Scallop Dumpling, Shellfish Butter, Finger Lime
Fish Finger Bao, Cheese, Mustard Greens, Pickled Chilli, Salmon Caviar
Sesame Prawn Toast, Smoked Lardo, Sweet and Sour Sauce
-
KC’s ‘Peking Duck’ - 14 Day Aged Duck Breast, Steamed Pancakes,
Davidsons Plum Hoisin, Cucumber, Spring Onion Kimchi
-
Goolwa Pippies, Claypot Baked Vermicelli, Lemongrass XO
BBQ Grilled Moreton Bay Bug, Salted Egg Yolk, Fermented Chilli
Fried Kingfish Collar, ‘Flavours of Lemon Chicken’, Coriander
Wok Fried Greens, Roasted Sesame, Szechuan Chilli, Typhoon Shelter
Steamed Koshihikari Rice
-
Sourdough Parfait, Salted Miso Caramel, Banana Custard, Jerusalem Artichoke
*menu is subject to change
T&Cs
All credit card payments incur a 1.5 % surcharge.
A 15% surcharge applies on public holidays & 10% on Sundays.
