Mr Korea

Tasmanian produce meets Korean fire at this Sandy Bay room, where the tabletop grills do the entertaining and the sourcing does the quiet work. The kitchen builds its barbecue around locally raised Scottsdale pork, a deliberate nod to the island's farms, and grills it the traditional way at the table alongside the usual cast of marinated cuts. Beyond the barbecue sit the deeper comforts of a Korean menu, bubbling stews and a Korean fried chicken worth ordering as a meal in its own right, crisp and lacquered and built for sharing over drinks. The bar leans into the genre's late-night spirit, with soju and beer doing the social lifting, and a buffet option on weekend nights turns an ordinary dinner into a longer, greedier affair. It trades on warmth rather than polish: this is neighbourhood eating with the grill as centrepiece, the kind of place a suburb keeps to itself and returns to. The commitment to Tasmanian ingredients gives it a point of difference beyond the format, proof that the King Street kitchen is paying attention to what grows and grazes nearby, not just to what sizzles on the plate. Come with friends and stay late.