One of Australia’s heavyweights of the cooking world, Khanh Nguyen has been appointed executive chef of the Bentley Group’s soon-to-open King Clarence in Sydney’s CBD.  The chef made waves in recent months with his surprise departure from Melbourne restaurants Aru and Sunda and recently opened bakery-wine bar Antara 128.

Nguyen has worked with the Bentley Group previously and is excited for his return to both the group, and Sydney. His appointment at King Clarence is a welcome addition for the Sydney culinary scene and the menu is looking very promising so far.

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The 100-seat venue will be an Asian-inspired restaurant influenced by the cuisine of China, Korea, and Japan. A number of dishes will be cooked over the custom-built barbecue and grill, with a large live seafood tank also being a feature within the restaurant.

Tea-smoked duck leg, Korean favourite bossam with housemade kimchi, and beautiful silvery fish fillets with pretty pink pickled onions are just a few highlights we can look forward to, with wine by Polly Mackeral, current head sommelier at Cirrus Dining taking on the role of head sommelier at King Clarence.

King Clarence will open December 1 at 171 Clarence Street, Sydney; bentleyrestaurantgroup.com.au/kingclarence

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