Ramen for weekday lunch

It’s cold and that means ramen is back.
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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 soy-marinated egg. 

Available every weekday from 11.30am until sold out.

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