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.
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.
Available every Wednesday during winter & autumn (Starts this Wednesday)
Bookings recommended, walk-ins welcome