Tonkotsu Ramen

Our famous ramen with super rich stock cooked for 2 days with passion and painstaking care.

Fire Tonkotsu Ramen

Made for a regular who wanted an extra spicy bowl.

Red Tonkotsu Ramen

With striking presentation, the Red Tonkotsu is the signature dish of Taro’s.

Shoyu Ramen                

The subtle richness of this ramen has many repeaters hooked. This ramen is the quiet over achiever.

Shio Ramen                

A very aromatic and healthy ramen.

Tsukemen

There is little to improve on this close to perfect dish

Soy Neck Charsiue       

Bangalow Sweet Pork, neck fillet is oven prepared and then slow cooked in a special stock at an ideal temperature setting. The intention is that the meat juice remains in the meat but the marinade seeps into the meat to create a juicy and soft charsiu.

Salt Loin Charsiu        

Bangalow Sweet Pork sirloin is massaged with salt and roasted in the oven. Again the intention is to reduce the juice loss as much as possible. The salt loin is leaner and a little firmer so we cut it thinly and give two slices.

Seasoned Egg       

The best egg available is purchased from Country Range Farming. The hens run stress free in their generously spaced farm in the Darling Downs and are fed organic feed to produce the most natural eggs available. We cook it precisely to the second, and soak it in our secret soy based marinade to create our famous eggs, still gooey in the middle!

Nori        

The nori that the Hoshi family organically grows and harvests in Shichigahama Japan is the best tasting I have had so far. The difference is so clear once tasted. Nori matches well with oil so once put in ramen soup, it really opens up adding a strong aroma of the sea. For tonkotsu, we match a fresh strong dried nori, for shoyu we match a aromatic roasted nori. When ordered as an extra topping, you get to taste both types.

Bamboo Shoots

Chinese natural bamboo shoots have been smoked in charcoal and then salt packed. We desalt it in house and flavour with sake, mirin, soy sauce and sesame oil. We don’t use any sugar but add a lot of mirin to create a subtle sweet finish.

Kaedama (extra noodles)        

In Japan, the kaedama culture is actually only common with Kyushu style tonkotsu ramen, but why? Taro’s serves kaedama for all ramen. Our soup is rich & tasty and can withstand a couple kaedamas no problems!

Go Large (ex noodles and ex soup)

Kaedama is not bad but if you want to enjoy the original taste and thickness of the soup, go large and get extra soup and noodles from the beginning!  

The Works       

Charsiu sampler, Nori Sampler, Extra half egg.

Charsiu Sampler

1 x Soy Neck Charsiu, 2 x Salt Loin Charsiu

Fresh Sprouts        

Sprouts add a fresh texture and healthiness to any ramen

Extra Shallots        

For the shallot lovers

Stamina Veggies

Wombok, sprouts, carrots, enoki mushrooms. Boiled and marinated with chilli, sauce and garlic.

Homemade Chilli Oil        

The intention is to bring out the umami and aroma of chilli and to hold down the spiciness. A lot of trial and error has gone in to finalize the recipe. Some examples of upgrades are; The base oil is now olive oil to give lower fluidity so the oil does not flow too easily and form fine dots when poured on the soup, onions and shallots are increased to add sweetness, all the ingredients have been finely chopped in the food processor to give a smoother texture.    

Takana (pickled mustard leaves)        

A must have side for Tonkotsu ramen. Takana lovers, let an extra pile for a dollar. *At the moment, we are using Takana from a Chinese manufacturer.

Pickled Ginger        

The acid and spice of the pickled ginger contrasts so well with the Tonkotsu soup. Benishoga lovers, get an extra pile for a dollar. *At the moment, we are using Takana from a Chinese manufacturer.  

Chicken Karaage       

Marinated in garlic, ginger and soy, deep fried with a special batter. Crispy on the outside and juicy in the inside.

Mini Salad       

Lettuce, tomato, carrots, cucumber, onions, sesame dressing.  

Rice       

Did you know that most Aussie and Californian rice is grown in dry paddies? We procure our rice from a Korean supplier who grows rice in wet paddies just like Japan.  We also use the latest Induction Heating rice jar to cook our rice.

Charsiu Rice with Chilli and Takana       

Rice with chopped charsiu, Chilli and takana. Matches well with Tonkotsu ramen.

Edamame         

Soy pods salted and boiled.

Bangalow Sweet Pork Shabu Shabu Hot Pot

Bangalow Sweet Pork Belly slices, Assorted Vegetables, Sauce, Serving of Noodles in the end

Spicy Cold Tofu      

Soft tofu topped with chilli dressing grated ginger and shallots.  

Home-made Gyoza       

Gyoza is Ramen’s best friend. This is so close to his heart Taro stalled putting this on the menu until he perfected it. Need we say more.

Thick Cut BSP Cutlet      

Crumbed thick cut of Bangalow sweet pork sirloin.

Taro’s Salad        

Caesar like salad with chopped bacon, anchovies and egg.  

Chilled Pork Salad        

Salad topped with chilled pork belly slices.

Marinated Sprouts

BSP Belly Bits & Sprouts marinated with chilli oil.

Japanese Curry

With chicken, veggie croquette, or prawns.  

Chicken Schnitzel Sandwich

With salad fillings of your choice.  

Crumbed fish sandwich        

With salad fillings of your choice.  

Veggie Patty Burger        

With salad fillings of your choice.  

Fish & Chips        

With lemon, tare tare sauce. Fish & Chips with salad

Other finger food        

Chips, Dim Sims, Chiko Rolls, Sausage Rolls etc.   

Boeing House Scones        

Sweetened apple and cinnamon butter scones.

Green Tea Ice Cream

Two scoops of green tea ice cream served with a wafer.