Executive Chef Benjamin Cooper and Head Chef Dan Briggs have worked together to create a modern Asian menu with strong Korean influences, and many of the dishes are cooked over a fire pit. Kong is a large and bustling venue with an open kitchen. It has a relaxed atmosphere that is ideal for a casual gathering or a celebratory get-together.
Designed for sharing, all of the menu items are flavoursome and fun to eat. Spicy pork belly bun features tender meat in a delicately steamed bun. The pork flavour is heightened by Kong’s special Crazy Horse chilli paste and the acid from pickled cucumbers. Broccoli with rice puffs and creamy sesame mayo is a highlight of the menu. The broccoli is beautifully charred on the fire pit, and placed on a bed of smooth mayonnaise; the rice provides a texture contrast.
PSST! Kong uses only sustainable Australian hardwoods and chemical-free charcoal for its fire pits and ovens. Good to know!