Underbelly

Really fabulous space which is welcoming and interesting from the minute you enter - you pass the bar first and then go down a short hallway to the main dining area which is low-lit, full but not crammed, and open to the kitchen. Loved the natural wood tables and the strings of lights. This was my first visit and we went with friends who were familiar with the menu so gave us a great taste of all the specialties. I liked everything but probably the snapper dip with crackers, which we had first up, was my favourite. The goat dumplings are famous and deservedly so and I enjoyed them too - especially the texture of the rice dumplings - but they didn't take top spot for me. Loved both the drinks I had, particularly the Winter Fern. Wish I hadn't taken so long to get here as it closes soon and I wish I could try a few more things before it does!

Unique concept with outstanding food and service. We had a party of seven and let the wait staff choose for us. Not everyone liked everything, which is to be expected, but everything was beautifully and creatively prepared. The hangar steak was my personal favorite - wonderfully flavorful, cooked to perfection and complimented with fresh chimichurri. The braised goat was very good, and the crab fingers were excellent. Cocktails were superb. Wait staff was prompt, friendly, and knowledgeable. Beautiful decor and very clean - great to impress a date or business associates.

I've been to Underbelly a few times now, and my second to last time, I was disappointed both in the food and the service. However, my most recent visit blew me awau, and I felt that Underbelly was shining again after the management changes. We ordered the whole fish, the boat and dumplings, the mussels, and pork collar. The pork was just pretty darn good, but everything else was a-mazing. A good excuse for gluttony. My favorite was the mussels, because the the broth it comes in should be bottled as a good dose of pure flavor. The whole snapper was a close second, especially once everything was dipped in the red curry sauce. So glad I have this place a nother chance.

This is my first time dining at one of Chef Shepard's restaurant and I'm totally blown away. Underbelly menu is somehow very Asian fusion that will sure to tingle every section of your taste bud. Rabbit leg tikka masala and pork collar noodle is my fav. Korean goat dumpling is similar as Korean Tteok-bokki so there's nothing to shout about. The food was prepared exactly the same as the origin which I truly applauded. Menu changes frequently so do check their website first before making a visit.

Excellent dinner! We started with a snapper salad, which surprised us when it came out. We expected a green salad with snapper on top, instead of a tuna/chicken salad style salad. However, it was delicious! We then got pork jowl and Korean marinated beef tri-tip; both dishes were well cooked and very tasty. For drinks, we got their "shrubs"; drinking vinegar mixed with your choice of a base (we got Topo Chico). They taste like light sodas; if you're not drinking alcohol, I'd highly recommend trying them! For dessert, we got the vinegar pie, which was very good and lemony. I'd definitely come back!