Once they begin to release their liquid, it’s cooked down with mirin and soy sauce until it becomes thick, sweet and syrupy.īeyond cocktails, there’s a range of predominantly Australian beers and wines. The treacle is made by charring eggplants on the grill then wrapping them up to rest. Sharing ingredients with the kitchen, the menu includes Japanese-inspired spins on classic mixed drinks such as a whisky highball with saltbush, a shiso vodka Martini with black sesame, and an Old Fashioned with caramelised apricot and housemade eggplant treacle. Ramen is obviously the focus here, but the drink selection (and particularly the cocktails) holds its own. “They lose the stickiness but retain the chew.” “The linen absorbs some moisture and stops them from drying out completely,” Maher says. Though the particulars of each bowl of ramen may change, one constant is the thin, wheat-based noodles, which the team age in linen towels overnight for the perfect moisture level and bouncy consistency. Other menu highlights include a vegan mushroom and ponzu-based ramen topped with charred bullhorn chilli, and variation on tsukemen – a style of ramen where the broth is served on the side for cold noodles to be dipped into – which is served here with hot dashi and pickled Port Philip Bay sardines. “Then they’re fried for 30 seconds until they go crispy.”

“We render the chicken fat out of the skins,” says Maher.

Quincy restaurants ramen