Butter Sydney’s highly anticipated Ramen Club has returned, and this year, Executive Chef Julian Cincotta is bringing a collaborative edge. He’s partnered with some of Australia’s best chefs to create a range of mouth-watering ramen with a different theme dropping every month alongside some equally tasty merch.
Run, don’t walk, because things have already kicked off with Joe “Chewba” Siahaan (former head chef at Ume Burger) serving an ode to Umeburger founder and legend Kerby Craig. We’re talking UME’s Tori Miso Ramen, corn, black onion, nori & Butter’s Ramen Chicken Broth.
Of course, the list doesn’t stop there as Julian Cincotta himself will be serving Butter’s World Famous Fried Chicken Ramen from the 25th of June until the 29th of July before a hit list of top chefs enter the mix, including:
- Luke Powel – Bella Brutta, LPs Quality Meats
- Nick Smith – Rising Sun Workshop
- Matt Lindsey – Ester / Poly
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Hungry? Well, you just missed the first installment of the series as Patrick Friesen, Executive Chef of the Applejack Group (Bopp & Tone, The Butler Potts Point, SoCal Sydney, Forrester’s Surry Hills, RAFI North Sydney and Taphouse Darlinghurst) served up a next-level ramen with Butter’s famous fragrant & aromatic tonkotsu style broth as the base before Rafi’s yellowfin tuna with tomato, tahini, fragrant chili oil, and toasted nori for $28 bucks.
We highly recommend pairing this one with a Chivas Regal spiked Iced Maple Green Tea with Aloe Jelly ($14) or in a combo ($40) and it’s worth noting that a limited number of bowls will be available each day in-store only.
You’ll also want to keep an eye out for 2024’s release of the brands Butter Ramen Club apparel range. This year they’re toying with you bunch of hypebeast, playing cheeky with a sweet “Slurpreme” box logo t-shirt in black and white. The Butter Ramen Club apparel will be on sale online at the website linked below and in-store at Butter Surry Hills. Like the ramen, once they’re gone, they’re gone!
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