Ramen for weekday lunch

This winter, we welcomed ramen back to our menu.
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Our bone broth is crafted through an elaborate, two-day process. Overnight our chefs slowly simmer a rich double chicken stock, infusing it with dried shiitake, kombu and white miso to create layers of flavour. To serve - steaming hot broth is poured over tender noodles, and topped with grilled chicken, prawn & chicken dumplings, and a perfectly soy-marinated egg. 

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