Bones Ramen

Former Kings Cross party strip Bayswater Road has ditched cocktails in teapots for upmarket diners in recent years. Now alongside popular restaurants Figo, Sonora, Bayswater Kitchenette and Chula, you’ll find another dining gem—Bones Ramen.

The cosy 20-seat ramen joint comes by way of head chef Jacob Riwaka (Rising Sun Workshop and Cornersmith) and restaurateur Michael Mu Sung, who owns the produce-driven Farmhouse located just across the road. So, you can expect fresh-as produce and A-class ramen from these two hospo heavyweights. 

The interior boasts exposed red brick walls, blue accents, and a ten-seat ramen bar overlooking the kitchen. There’s also limited outdoor seating if you’d prefer to sit outside on a balmy evening.

Food-wise, there are only eight dishes on the menu, with each one championing fresh and, where possible, Aussie produce. For snacks, there are lacto-fermented pickles, smoked chilli and egg yolk potato salad, and chicken thighs with yuzu mayo.

In terms of ramen, you can pick from four options: pork broth with chashu, soy egg, watercress, and fermented bamboo shoots; chicken paitan broth with chicken chashu, soy egg, shallots, and fermented bamboo shoots; a seafood broth with scallop silks, prawn balls, shallots and nori; and a vegetarian broth with Jerusalem artichoke celeriac chashu, shiitake and oyster mushrooms, and roast tomato. 

“Unique to Bones will be our in-house production, barrelling, and storage of taré, which is the soy seasoning for the broths," explains Riwaka. "Controlling this from the restaurant means we’re able to ensure continuity across our bowls at the highest possible standard."

As for the drinks, Bones continues its local ethos with an all-Australian drinks list, including local craft brews and minimal-intervention wines.

Image credit: Nikki To