Though it leans Korean, Kong isn’t about a strict adherence to traditional cuisine; like all the Lucas Group restaurants (Chin Chin, Baby, Kisume), this one has a big personality. With that ethos in mind, the team will be serving up its take on a classic Aussie barbeque every Sunday, beginning November 5.

Each Sunday will feature a different protein. The first three weeks see miso lamb shoulder and charred lemon; roasted chook with fermented red chilli paste; and baby back pork ribs with chilli or sesame, all receiving a lick of flame and charcoal.

The featured meats will be served up with a massive spread of sides and condiments. Roasted baby carrots with honey, garlic and sesame; and kimchi spiced potatoes with chives and black sesame are just a couple of the accompaniments. Walnut, almond and pine nut ssamjang – a sauce made of fermented chilli, onions, garlic and brown sugar – will be served for dipping purposes. Korean pickles, lettuce cups and gravy will also appear at the table.

All of this will be finished off with a Kong banana split – caramelised banana, miso-honey ice-cream and praline.

Bookings are available at both lunch and dinner for groups of two or more, and the barbeque is priced at $40 per person.

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