Ramen’s Back, Baby.

Melbourne’s cooling down, and our ramen’s heating up.
Available for dinner every Wednesday until it’s gone.

Our broth doesn’t mess around. It’s a two-day labour of love: double chicken stock simmered low and slow overnight, with dried shiitake, kombu and white miso bringing the depth. Steaming broth meets silky noodles, topped with all the good stuff.

Take your pick:
– Shoyu Ramen – pork chashu, soy egg
– Tan Tan Ramen – minced chicken, doubanjiang
– Miso Ramen – mixed mushroom, sweet corn