Miso Glazed Pork Abura Ramen

New dishes at Saké Jr designed by chef Neil Perry

Neil Perry is bringing the latest food trends from Tokyo and sustainable and ethically sourced local produce to fast-casual diners in Sydney and Melbourne.

Drawing on his commitment to sustainability by working with Australia’s finest natural producers, the new menu will showcase Bangalow pork, pasture-raised Tasmanian beef, MSC-certified tuna, and Tasmanian ocean trout, bringing a rare ethical focus to the fast-casual space of Sake Jr in Sydney.

 

The ready-made items, created fresh every day, are loaded with delicious, quality ingredients, such as mirin-dressed pork with spring onions and cabbage, and raw tuna poke with rice and green beans made only cooler by what they have in-store for evenings.

From 4pm, Saké Jr transforms into Jr by Night, inspired by Japan’s vibrant street food scene. Japanese fried chicken is teamed with a choice of chilli oil, gochujang or sesame yuzu; bao buns are brimful of tofu, chicken or pork with kimchi and sesame yuzu mayo; and abura “soup-less” oil noodles are flavoured with soy and kombu and feature a choice of meats and an onsen egg to finish.

“As with all our endeavours, we are community and sustainability minded,” Neil said.

“Our ethos is simple: source responsibly, act respectfully, cook beautifully, live well.

“Of course on top of that, I’m a great advocate of eating adventurously, which is why I’ve introduced some cult dishes and vibrant flavours to the menu across the food and drinks spectrum.”

The new menu, which builds on the successful integration of Neil’s new dishes at Saké Jr St Collins Lane in Melbourne, is already available at Saké Jr Grosvenor Place in Sydney. The new lunch items come to Saké Jr Westfield Sydney on Monday, 20 February (Jr by Night is not available at Westfield). It will be introduced at Melbourne’s Bourke Street on Monday, 27 February.

MSC tuna poke

 

James

 

 

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