A new high-end Korean barbecue restaurant has opened in Hamilton, offering an immersive dining experience that combines premium meats, curated wine pairings, and hands-on table-side service.
Background and Opening
Marble Korean Steakhouse officially opened its doors on 9 April at 39 Hercules Street, Hamilton, within the Portside Wharf precinct. The venue is led by husband-and-wife team Simon Kang and Vanessa Devine. Mr Kang, a chef trained in high-pressure Korean kitchens, has introduced a dining model that merges Korean culinary techniques with the structure of a modern steakhouse.
Dining Format and Interior Setup
The restaurant departs from traditional Korean barbecue by offering structured, staff-assisted grilling experiences using smokeless grills imported from Japan. Each table is equipped with its own grill, with staff guiding the preparation of dishes at the table.
The space features a sleek, industrial-inspired interior built by Lowry Group, complemented by moody lighting and a cocktail bar. The overall layout is intended to provide a full-service, immersive dining environment.
Menu and Meat Selection
Marble Korean Steakhouse offers set menus such as the Marble Signature ($129 per person) and Butcher’s Fire ($89 per person), each featuring premium cuts including Tajima Wagyu and Full Blood Wagyu. These meats are sourced from the top 5% of Australian cattle and include options like cube roll, tenderloin, oyster blade, and short rib.
The venue also features a wine pairing experience ($25 per person), offering four 75 ml pours selected to complement specific cuts of meat. Side offerings include Korean-style stews, egg soufflé, pickled vegetables, and house-made sauces.
Meat Provenance and Quality
The restaurant distinguishes between three categories of meat: Full Blood Wagyu, Australian Wagyu, and Tajima Wagyu. Full Blood Wagyu is DNA-certified and raised for over 600 days, while Australian Wagyu is fed a curated diet for 380 days across Victoria and Tasmania. Tajima Wagyu, a Japanese bloodline, is grown under strict AUS-MEAT standards to ensure consistency in marbling and flavour.
Alternative Dining and Support
In contrast to DIY-style Korean BBQ, Marble positions its offering as a guided and elevated experience. The menu is supported by dedicated staff who assist with all grilling, removing the need for diners to cook their own food.
Access and Logistics
Marble Korean Steakhouse is open from Wednesday to Sunday for lunch and dinner service, with closures on Mondays and Tuesdays. Onsite parking at Portside Wharf includes up to two hours of free secure underground parking.
Marble Korean Steakhouse has introduced a new model of Korean BBQ to the Brisbane dining landscape. Located in Hamilton, the venue blends tradition with high-end service and design, with a focus on meat quality, wine pairing, and hands-on staff involvement. The restaurant is now open for bookings.
Published 15-Apr-2025
