SLURP! Rascal is doing Ramen every Wednesday

Head Chef, Kyle Nicol, has created two unique takes on this Japanese cold-weather classic using amazing local and foraged produce.

The broth uses a chicken stock base, with the additions of a koji-fermented yellow-pea miso (made in house),shiitake mushrooms, foraged slippery jack and a dash of tamari. A veggie version is also available using a mushroom broth base.

The broth is then garnished with authentic Japanese ramen noodles, a 24-hour cured Rascal century egg (soft boiled egg, cured in tamari soy, rice wine vinegar and other goodies), Australian-native togarashi (seasoning), choy sum (asian greens), toasted nori seaweed, fermented vegetables (including lacto shimeji mushrooms) and finished with spring onion.

Finally, the ramen is then topped with either a pan-fried crispy-skinned chicken, or a smoked wild mushroom.

Rascal Brunswick's Ramen Dishes (Mushroom Ramen and Chicken Ramen)

Trust us when we say you have never tried a ramen like this!

It is super-slurpable, hearty and umami-rich sure to stave off the cold, wet weather.

To pair with the ramen, Rascal will also be offering rotating sake and Japanese beers on special.

Details:

Available every Wednesday during winter & autumn (Starts this Wednesday)

Bookings recommended, walk-ins welcome

                                                                     
Wine Bar | Restaurant | Bottle Shop
Rascal Brunswick
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