Dunfor Noodle Bar
Dunfor Noodles is the permanent address for ramen pop-up Quality Noods, which had been serving its wildly popular soups at various posts across the city. But chef-owner Justin Healey’s plan always planned to open a shop of his own – spurred from an encounter with a Copenhagen ramen shop, Slurp, while he was staging at acclaimed restaurant Relae.
He and his business partners – bar manager Mit Lade and sous chef Beowulf Downing – stripped back the old Deli on Pulteney space to a minimal aesthetic of stainless steel, timber and concrete. The window counter was repurposed from an old bookshelf upstairs, and the floor was ripped up to expose the original concrete substrate.
Dunfor does two types of ramen: an umami-rich vegan broth made from fresh and fermented vegetables, and a meat-based soup made with chicken and pork. Both are super light and champion sustainable, ethical and regenerative producers. The firm and chewy noodles they’re served with are made with Small World’s rye and whole wheat flour and Laucke bread flour.
As well as ramen, expect snacks and sides such as beef tartare, potato salad and a fried-oyster po’ boy with shredded lettuce, mayo and a punchy vinaigrette; and steamed custard with fruit for dessert. To drink, it’s draught beer, sake and cans of Mischief Brew soda.
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