Chef Series at Bones Ramen

The hero of Bones Ramen’s usual menu is a Tokyo-style shoyu ramen, topped with pork chashu, a gooey soy egg, watercress and menma (fermented bamboo shoots). But while the standard offering is fodder for a standout feed, the team is shaking things up with a series of guest-led nights – where the noodle-filled bowls will reflect each star’s own venue.

On Sunday December 3, Nik Hill will bring a French edge from his Paddington bistro Porcine; The Charles Grand Brasserie’s Billy Hannigan is popping in on December 10; and the kitchen team from Fontana, Dan Johnston and Danny Guthrie, will be on the pans on December 17.

The Bones snack list will be available as well, but the chefs-in-residence will be pumping out a few little supporting dishes too. Nearby bar Dulcie’s will be pouring a bespoke line-up of drinks.

Bones Ramen’s chef series is walk-in only. Check the Bones Instagram for updates.