The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

First look: Salaryman, Surry Hills

Salaryman's mazemen

Salaryman's mazemen

Get ready to slip, slop and slurp this summer. A new noodle bar serving seasonal ramen, Japanese-inspired small plates and cocktails is opening in Surry Hills soon: Salaryman is here to punch the clock on good times.

Expect an exploration of the full spectrum of ramen styles, focusing on lighter broths such as tsukemen in the warmer months, and richer broths as the weather cools down.

"There are enough giant bowl options in this city that will knock you off your feet," says chef Stephen Seckold. "Instead we want to try and offer an experience; a chance to eat a few snacks, have a few drinks and then enjoy a bowl of noodles while still being able to kick on with your evening."

There'll be shio and sesame-spiked tantanmen, plus the less common mazemen, a drier style ramen, which at the moment is made with quail broth, breast and confit leg, and topped with miso-buttered corn. The vegetarians won't miss out, either; opening week, there's a shoyu made with organic mushrooms and roasted cabbage. And not a tonkotsu in sight.

"I doubt there will be," says Seckold. "At least not for the summer and autumn months - unless we feel it's needed to help with the Surry Hills hangovers as an alternative to the burger craze."

A bowl of ramen will set you back between $16 and $25 (the latter for a "limited ramen" made with wagyu rib eye and cavolo nero, say) and the menu will change each day. As for the noodles, Seckold is a big fan of what chef Ivan Orkin does in Tokyo and New York. "We'll be following his lead in terms of noodle style," he says. "We've been working on a blend of wheat, rye and other grains from a producer in Gunnedah and we'll be steering away from imported ingredients."

In addition to the ramen, Japanese-inspired small plates include the likes of rainbow trout grilled with eucalyptus ($21), tiger prawn takoyaki with lemon beurre blanc ($12) and grilled calamari with wasabi and horseradish ($23).

Sweets are not forgotten. Desserts includes sour milk ice-cream with native apples, or, from the restaurant's takeaway window, you can grab vanilla custard and balsamic and strawberry taiyaki - the popular fish-shaped cakes sold in Japan.

The name Salaryman refers to the dark-suited masses of white-collar workers in Japan who clock off to swill beers and slurp ramen. Interior designer Paul Kelly (Sokyo, Black) is responsible for the fit-out, which has been designed with dimly lit izakayas, gritty subways and the "work hard, play hard" mentality of the salarymen in mind.

The liquor licence is yet to arrive so it will start off BYO until the paperwork is finalised in early December. From there, former Flying Fish chef Marzio Lanzini will take the lead on the drinks menu - which will lean towards Japanese-themed cocktails such as The Rice Fields (herb-infused white rum with rice and junmai daiginjo sake), international beers and biodynamic wines.

Seckold is best known in Sydney as the chef at Flying Fish, and he says that while neither he nor his Flying Fish backers are "noodle experts", the team has done some serious research - tasting and testing from Australia to the US, the UK, and of course Japan.

"I basically fell in love with ramen a few years back," he says. "After travelling and seeing the endless possibilities, I thought there was an opportunity to bring something different to the growing ramen scene in Sydney."

Salaryman, Mon-Sat 11am-10pm, 52 Albion St, Surry Hills, NSW


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Greg Malouf returns to Dubai
24.01.2017
Merivale’s The Chicken Shop opens this week
24.01.2017
Nour Sydney kicks off guest chef series
23.01.2017
French cuisine heats up in Brisbane
19.01.2017
A taste of Algeria in Northcote
18.01.2017
What to order at Salt Bae's restaurant
17.01.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Edible seaweed guide

With its complexity in flavour and texture, seaweed is the c...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×