My recent dining experience has taken me to Marble Korean Steakhouse at Portside Wharf, a dining precinct on the fringe of the CBD that boasts an array of dining and bar options.
It was very pleasing to see it was bustling, with an open-air design that is elevated by the fine weather and evening crisp air, creating the anticipation of a joyful dining experience.
The Marble Korean Steakhouse venue is central to the main thoroughfare and to the side of the cinema’s entrance. I know where I’ll be going for some quality pre-show cocktails and some snacks on the next movie date.
Entering the venue instantly gave me the feel that I was in for a quality Korean BBQ experience. The detail in the design and layout, and the instant, switched on presence of the front of house team filled me with confidence.
I had selected the Butcher’s Fire Set at the user-friendly website booking platform so was taken to one of the semicircle banquette tables with the Korean BBQ front and centre, wherever you may be seated.
While I have been to Korean BBQ restaurants before in Korea, I have never been to one here and was very interested to see how this team would capture the version presenting themselves in the realm of premium service and drinks list offering.
As usual – straight down to business, starting with cocktails. The Spiced Island cocktail stood out as a creative and well-balanced drink. The interplay of the Beenleigh spiced rum’s warmth, the bright tropical pineapple, and the herbal bitterness of Cynar created a layered drinking experience that was both refreshing and memorable. Across the table, my dining companion opted for The Garden Bloom, a floral-forward creation of sweet fig, refreshing green tea, and aromatic Mt Tamborine pink gin that created a drink that was sophisticated yet approachable. It was great to see the list featuring locally crafted spirits.
Next arrived the meats, early out to the table to bring to room temp, all wagyu cuts and all presented perfectly portioned, clean of connective sinew, bright vibrant colours and excellent marbling.
The cuts on offer included Oyster Blade, Flap Meat (flank or bavette), Chuck Tail Meat (intense flavour close to the shoulder end of the short rib) and Marinated Short Rib.
The well informed, young and enthusiastic waiter appeared to set the table, and by that, I mean a truly impressive arrangement of kimchi varieties, pickled vegetables, rice, dressings, and more and what deserves a special mention is the best egg soufflé I have ever had.
The BBQ had come up to temp and the waiter appeared to start the first cut searing on the BBQ. The smells coming from The Maillard reaction and the array of crafted sides in front of us was quickly building the appetite. The perfectly cooked meat was sliced onto our plates, and away we went.
While I was transfixed on the BBQ action, another waiter quickly attended to a glass of wine and the Terre des Dames ‘La Dame’ Grenache 2021 Languedoc, FR was a perfect choice for these flavours. The wine list was well constructed with a selection to cover a variety of preferences and a generous glass offering.
The timing on the rest of the cuts as they were cooked and served was well considered and not rushed, giving us time to enjoy and reflect on each cut.
The sides brought umami, acidity, salts and bitterness that awakened all the senses of the palate and truly heightened the quality flavour of the beef, leaving me truly impressed and all the good endorphins pumping after a brilliant meal. The egg soufflé deserves a second mention.
Dessert was really a great choice after the meat extravaganza, mango sorbet and a coconut rice milk sorbet, both fresh, not too sweet and the perfect way to finish enlightened.
A huge congratulations to the Marble Korean BBQ team and a venue I would have no hesitation recommending to any experienced diner.
