Marble Korean Steakhouse

Marble Korean Steakhouse brings an upscale take on Korean BBQ to Hamilton, Brisbane, with a focus on premium Australian beef and shared tableside dining. The venue says it showcases beef from the top five per cent in Australia, including Angus and full-blood Wagyu cuts sourced from Queensland. Diners can choose from individual cuts or set menus, with the meat cooked at the table by the team or enjoyed on each table’s smokeless grill.

The menu ranges from the BBQ Basics Set to the more substantial Butcher’s Fire and Marble Signature banquets. These combine selected beef cuts with accompaniments such as truffle fries, rice, seasonal vegetables, ban-chan, ssam lettuce, shiso and a choice of soybean-jjigae, kimchi-jjigae or clay pot egg soufflé, depending on the set. Individual options include Angus sirloin and Wagyu cube roll, while the venue’s changing dessert selection rounds out the banquets.

The experience is designed around the grill rather than a quick meal, with a polished setting that aims to make Korean BBQ feel more immersive and refined. The smokeless cooking setup is intended to keep the focus on the food and conversation, while the shared format makes the restaurant a natural fit for dates and groups. Banquets are for the whole table and require at least two people, so solo diners may find the individual cuts a more suitable option.

Marble was created by a husband-and-wife team, with Simon Kang as owner and Vanessa Devine as general manager. Their approach combines ingredients sourced through premium Korean trade markets with local Brisbane produce. The drinks offering follows a similarly local-and-Korean focus: the venue uses Australian spirits such as Moreton Bay Vodka, Noosa Gin, Burleigh Gin and Beenleigh Rum, alongside what it describes as Australia’s largest selection of Korean alcohol. Wine and cocktail choices change with the seasons and menus, giving repeat visitors something different to explore.