Nick Smith's kitchen shares a Newtown building with Sydney's only communal motorcycle workshop, four bays of tools members reach by day pass or subscription. It runs as a social enterprise: every bowl sold keeps workshop rates low for the community. The ramen anchors the menu, the Darkness on roasted pork bones and smoked hocks, the Light on chicken and three-fish dashi, plus a breakfast bowl in buttered-toast broth with bacon and onsen egg.
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