Rising Sun Workshop

Ready to get your hands dirty? For just $200, score 30 days of unlimited workshop access with our Dorifutā membership — perfect for those who want to test the waters or are just drifting through town. Dive into DIY, with access to all the tools, bays, and parts delivery you need, and if you need a little guidance, grab an assisted hour with Pat for just $50. Beats a trip to the mechanic!

Say hello to your new favorite izakaya snack. Hiramasa belly tartare, minced with shiro miso, fresh shiso, ginger and pickled okra on our crispy rice porridge-brushed gimbugak cracker. A tasty, refreshing morsel to enjoy with us this evening.

Have you met our Ramen à l’Orange and Dark & Stormy spesh yet? Rich and full of umami duck paitan broth, blood orange shoyu, succulent duck breast chashu, pork fat leeks, ginger, shallot, and burnt blood orange. Sip a lime-spiked house ginger beer with Spiced Rum for a lunch that will rev you up for the afternoon’s work to come. We’ve got you. Also available for dinner Wednesday - Monday. Book at the link.

Apple daiquiri magic. House-made green apple syrup, a splash of fresh lime and Cane Spirit, which brings with it notes of vanilla, banana, and grapefruit, it’s refreshingly crisp with a little zing. New to the cocktail list.

Dine Out For Dignity 💙

On Tuesday 18th October, we’re joining forces with 13 other Inner West venues to support those experiencing homelessness in our community. 50% of our proceeds will go directly towards helping those in need from open to close — so every meal counts.

Our mates over at have generously donated a karma keg for the occasion, with all proceeds going directly to support the services provides to those in the community sleeping rough. Book a table to join us at the link and make a difference.

It’s nearly the weekend! Swing by Rising Sun for a post-work pick-me-up and see what’s cooking on Whateley Street.

Spicy ‘devilled’ ajistuke eggs, shio koji seasoned Black Angus flank with smoked chimmichurri, fermented chilli and miso butter drizzled occy and a trio of misozuke, pickled daikon and smashed cucumber for fresh and tangy balance. All the makings of a delicious night out at ours this week. Back for all this from 5pm tonight.

Juicy Ounce Gin Shiraz, made fruity Shiraz grapes from McLaren Vale, black cherries and lemon. Rising Sun Workshop’s answer to the Sour.

A new dinner number. We start with juicy free-range chicken, marinated in ginger, soy, sake, and lime zest, dusted in potato flour for that perfect crunch and fried to crispy perfection. Then stuff as much as will fit into a pillowy steamed bun with some pickles and spicy house mayo. ‘Til 9pm tonight.

Soupy stop-in’s at ours. And a bottle of something tasty for the table to share? Always a solid call.

This just in! Rich duck paitan broth, blood orange shoyu, juicy duck breast chashu, pork fat leeks, ginger, shallot, and burnt blood orange for a final whack of zesty sweetness. AKA, ‘Ramen a l’orange’, a new special we’re pairing with a rich and spicy Dark & Stormy here on Whateley Street. Made with Spiced Rum and our house-made fermented ginger beer to keep thing’s interesting. Pick up the combo for a low low $35! Available lunch every day and dinner Wednesday - Monday.

250g of KILLERBEE ☕️

This is the wonderful blend we use daily and love dearly. With notes of dark honey, coffee and tropical fruit, it compliments our cookies so well sometimes you just can’t help getting a sneaky one to go with it.

Say hello (again) to our smoked eggplant omelette, a Filipino classic more commonly known as tortang talong that has returned to Whateley Street after a six-year hiatus. Peeled and perfectly squishy smoked 🍆 rolled into a garlicky, turmeric omelette with a Thai-inspired nam jim jaew salad on top for a refreshing, spicy finish. Bonus: the fish sauce in the dressing is vegan, here’s lookin’ at you veg friends.

“Join us this weekend for a tasty dinner situation. Our evening menu has been blessed with a few new delicious additions including *ahem shio koji seasoned Black Angus MB5+ flank with smoked chimmichirri*. Ooft.

👉 for the preview then grab a seat by the bar and soak up all the action. Book via the link.

House favourites, to be enjoyed with mates. Seen here, a wild fermented and skinsy Pinot Gris from full of grapefruit, blood orange and guava goodness. To the right? Why that’s our very own feel-good grenache, made in collaboration with the Barossa’s Michael Corbett of . Grab a bottle for the table to share or sip all to yourself, we don’t judge.

Ready to get hands-on with your bike? Join us at our monthly ‘INTRO TO MAINTENANCE’ workshop Thursday 26th September, where you’ll learn all the essential skills to keep your motorcycle in tip top shape!

Whether you’re new to motorcycling or just want to sharpen your skills, this workshop will leave you confident in maintaining your two-wheeled steed. Ramen, beers and all the other restaurant treats will be available throughout too! Yum yum. Book now.

Spring into Spring with us. Our dining room is primed to host shindigs of all shapes and sizes. The pool is not included unfortunately however we are licensed to accomodate up to 90 people with tailored food and drink packages to boot. Keen? Hit us up via our event page on the webby to get things started.

Mushroom azuki bun, pre-squish. Funky spicy kimslaw to keep things interesting. A perfect midweek lunch snack, we promise.

Long week? Let us make you dinner tonight. A plate of juicy and chilli-doused pork and ginger gyoza is a good place to start. Doors from 5pm.

Time to fill up with the good stuff. Which one’s fuelling your next ride?

🍜 The Darkness
🍜 The Light
🍜 The Monk
🍜 The Brekky Ramen

Like this bowl? Get your own (and a RSW Ramen at Home kit for good measure) via our online store or ask us when you’re next in.

Succulent free-range pork belly, earthy black fungus, shiitake, bamboo, a perfectly soft onsen egg, charred onion, fresh green onion, and crisp nori - the stars of our Darkness bowl. And what lies below? A sake-shoyu, slow-cooked free-range Tassy chook broth, infused with roasted pork bones, shiitake, and smoked hocks. Ooft.

Dedicated member Benice, getting hands-on with her trusty ride. Our workshop doors are open to every rider and wrench turner. Whether you want to check out some of our killer builds, chat with the crew, or just kick back with a cold drink and soak in the vibe, we’ve got you covered on all fronts.

Yuzu-kissed Bluefin tuna, smoky and tender, with juicy yellow cherry toms, cucumber and seaweed. All yours from 5pm.

Knackered after your first day back in the office? Call in and let us make you dins this eve. From 5pm - 9pm Wednesday - Monday.