Butter Ramen Club

Ramen fiends, it's your time to shine — you've got six whole months to enjoy six stellar bowls of ramen thanks to the return of this epic guest chef series at Butter.
Nishika Sharma
Published on May 29, 2024


Surry Hills' beloved fried chicken joint, Butter, has launched a guest chef ramen series for the eighth consecutive year. Once again, you can head into Butter for noodle-starring soupy goodness curated by RAFI, Bella Brutta and Rising Sun Workshop chefs.

Cole Bennetts

This year, the six-month lineup kicks off just in time for winter, with its first residency starting from Wednesday, May 1. For 28 days, you'll be able to order an invention combining a creamy tonkatsu ramen base with thick noods, tomato, sesame, chilli oil and the star of the dish, yellowfin tuna from RAFI. This creation is helmed by Applejack Group's Patrick Friesen (ex-Bopp & ToneJune's ShoppeHester'sThe ButlerSoCalForrester's; currently RAFI and Taphouse Sydney) and will be available until Tuesday, May 28.

Plus, you're able to pair this limited-edition dish with an iced maple green tea spiked with Chivas Regal and containing aloe jelly for $14, or you can opt for the combo deal of ramen and the exclusive drink pairing for $40. Plus, you can still enjoy all of Butter's popular menu items alongside your ramen bowl.

The June edition is one that's close to Butter's Executive Chef Julian Cincotta's heart. Returning to the menu is the creation of Ume Burger's Kerby Craig. The dish is making a comeback to pay homage to the talented chef, putting a classic Ume spin on the original ramen. Expect a bowl starring tori miso ramen with Butter's chicken broth base, corn, black onion and nori, which you can order from Wednesday, May 29–Monday, June 24.

Third on the lineup is Cincotta's own invention. The world-famous fried chicken ramen will be resurrected to join the menu, starring the joint's crowd-pleasing fried chicken, and will be available from Tuesday, June 25–Monday, July 29.

Following this long-awaited dish will be creations from Luke Powell (ex-Bella Brutta, LP's Quality Meats), which'll take over the menu from Tuesday, July 30–Monday, August 26; a Nick Smith (Rising Sun Workshop) bowl from Tuesday, August 27–Monday, September 23, and a Matt Lindsey (Ester/Poly) menu takeover for the event's final run from Tuesday, September 24–Monday, October 21.

The ramen club event runs on a first-in, first-serve basis — with only a certain amount of bowls dished up daily — so you'll want to opt for an early dinner. All of these limited-edition dishes are only available in-store, so you'll need to head into the Surry Hills venue to slurp through the selection.


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