Butter Ramen Club

Wed 1st May, 2024 – Mon 21st October, 2024
6 Hunt Street Surry Hills 2010
Butter's chilly-season ramen menu is back once again, including the classic fried chicken version, plus bowls from top chefs like Rising Sun Workshop's Nick Smith.

Butter Sydney’s ramen club is back for the chilly months, with owner-chef Julian Cincotta’s fried-chicken ramen on the menu alongside new and old creations from his chef friends. A limited number of bowls are available each day, and in-store only, no deliveries.

May 1–28

Tonkotsu ramen with yellowfin tuna, chilli and sesame, by Patrick Friesen, head of culinary at Applejack

May 29–June 24

Tori miso ramen with corn, black onion, nori and Butter’s ramen chicken broth, by the late Kirby Craig, founder of Ume Burger

June 25–July 29

Fried-chicken ramen with fried-chicken tenders, thick-cut noodles, ajitsuke tamago (marinated soft-boiled half egg) and enoki mushrooms, by Butter’s Julian Cincotta

July 30–August 26

A TBC ramen by Luke Powell of LP’s Quality Meats and Bella Brutta.

August 27–September 23

A TBC ramen by Nick Smith of Rising Sun Workshop.

September 24–October 21

A TBC ramen by Mat Lindsay of Ester and Poly.