For the past 12 months it has been known as the spot for “ramen done differently”, but the kitchen at Surry Hills’ grungy Salaryman is now making some big changes to the way they do things, celebrating their one-year by moving towards a menu influenced by Asian BBQ and charcoal-grilling. Chef Stephen Seckold and his team now grill, smoke and fry for the new menu, a change that Seckold says wasn’t an easy decision but was put into motion because “you can’t share a ramen”.
“Our customers wanted to share their food and so cranking up the robata and move [sic] to a completely shareable menu was the way to go”, explained Seckold. “This new menu works well with the bar too as more and more people drop in for a cocktail or wine and a snack after work”
The menu has also allowed the kitchen to flex their know-how and broaden their scope to include other Asian cuisines, putting the charcoal next to the likes of delicate raw seafood, fried buns and rolls. This means dishes like Ocean Trout Tartare with fried sushi rice and brown butter ponzu, Fried Chinese Bread with black garlic dip and xo bone marrow, Szechuan Fried Chicken and Loaded Fries with tonkatsu sauce, spicy mayo, bacon, nori and bonito flakes. The indecisive also have the option of tucking into a new set menu which has been designed to highlight the shared-style of the dishes, offering seven or ten savoury courses.
The likes of Schichimi Pepper and Dashi Butter Popcorn and Pan Fried Pork Pot Sticker Dumplings help round out the smaller options at the bar, designed to pair up with the list of biodynamic wines, natural vino or signature cocktails.
Salaryman
Address: 52-54 Albion Street, Surry Hills
Contact: [email protected]
Website: salaryman.com.au
Hours: Tues-Fri 12pm-3pm (Lunch); Tues-Sat 6pm-late (Dinner)
Images supplied and credited to Alana Dimou.
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