Butter Ramen Club
Butter Sydney's ramen club is back for the chilly months. This time around, it's got its warming classic fried-chicken number on the menu – as well as a few specials from last year's "Ramen Club on Tour", which saw top Aussie chefs take over Butter's ramen menu for a month at a time, but was cut short thanks to lockdown.
Head chef Julian Cincotta's signature fried-chicken ramen kicks things off this year – it involves crispy fried-chicken tenders, thick-cut noodles, ajitsuke tamago (marinated soft-boiled half egg) and enoki mushrooms in a chicken and dashi-based broth.
Next up is a creation by Ume Burger's Kerby Craig; he's made a tori miso ramen, which will be available from May 17 to June 20.
From June 21 to July 18, Rising Sun Workshop chef Nick Smith's Burnt Ends Chicken Hot Ballz ramen will be available, in which Butter's signature fried chicken is given a burnt-ends glaze. That'll be followed from July 19 to August 22 by another Cincotta creation, involving Impossible "meat".
Louis Tikaram's (Stanley, Brisbane, ex-EP & LP in LA) Cantonese-Japanese fusion bowl, available from August 23 to September 19, unleashes the flavours of five spice to create a fragrant ginger-shallot-chilli tare that's topped with fried chicken, black fungi, coriander, pickled shiitake and a deep-fried egg.
Finally is a franken-ramen, also from Cincotta: the French Dip Ramen. It comes with one of Butter's signature fried-chicken sandwiches, meant to be dipped in the ramen, French-dip style.
The ramens are available in limited numbers each day at Butter Surry Hills, Parramatta, Chatswood and The Rocks.
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