Munich Brauhaus

Gastrology bloggers dined courtesy of Munich Brauhaus.

Munich Brauhaus is where Munich meets Melbourne. Bringing to life a traditional Bavarian bierhaus, the restaurant is the land where Oktoberfest never ended. A place to dine, drink and party in a state-of-the-art waterfront venue which seats over 900 people.

The space embodies the heart and soul of Munich and boasts three distinct bars: The Wundabar; Jäger Bar; and Über Bar. Each perfect for after-work or casual weekend steins.

The generous menu has something for everyone from light lunch options to weekend dinner feasts to nibbles from the deli menu and share plates out in the Bier Garten.

We particularly loved the emphasis on all things pork on the menu which included schnitzels, sausages, pork belly and pork knuckle, as well as suckling pig (all sourced locally from Rivalea). 

We adored Munich Brauhaus' impressive Bier list which features the restaurant’s own signature Munich Lager alongside a series of exclusively imported Bavarian Biers. The Biers are brewed using only the finest source water, purified for over 40,000 years and in accordance to the strict Bavarian Purity Laws (Reinheitsgebot) of 1516 and comprise of just four natural ingredients – malt, hops, yeast and water. 

Waldpilz Flammenbrot

We loved the earthy taste of the Waldpilz mushrooms intertwined with luxurious goat’s cheese and pecorino. The flammenbrot (Bavarian pizza) was well made, flat and as thin as a tortilla we loved its firm texture.

Goulaschsuppe - Spicy Goulash Soup

The spicy goulash soup was hearty, well-seasoned and had beautiful flavours.

Munich Schmankerlplatte - Munich Tasting Platter 

The Munich Tasting Platter was the showstopper to what was a fabulous dinner. It comprised of a respectable assembly of Crackling Pork Belly, Artisanal Haus-made and Smoked Sausages, Crisp Roasted Pork Knuckle and Schnitzel as well as sides and sauces (Sauerkraut, Red Cabbage, Apple Compote, Mashed Potatoes and Bier Jus). 

The guys at Munich Brauhaus have truly mastered the art of pork roasting. The pork belly was succulently roasted to retain a porky juiciness, achieving a healthy layer of melt-in-the-mouth fat in the process. The pork knuckle was yet another memorable item on the platter which combined flawless texture with equally superlative flavours. Each moreish morsel was tender. 

The feature item on both the knuckle and the belly, the crackling, possessed the ultimate crunch and acted as the ideal partner for the tender pork meat. 

The bier jus on the other hand had a delightful sweetness to accompany the various items while the traditional German side dish, the Sauerkraut was an absolute must-have, with tangy notes cutting through the richness of this meaty platter.

Rinderfilet - Beef Fillet 

The Beef Fillet met our expectations admirably – a light searing ensured that it was lined with a thin crisp layer packed with caramelised beef flavour.  The meat was intense with a deep earthy richness and texturally it was sublime with a decadent melt in the mouth, almost buttery, consistency.  

From left: Black Forest Cake; Krapfen (German doughnuts)

Our visit to Munich Brauhaus concluded with desserts and a couple of shots of schnapps from Munich Brauhaus’ impressive schnapps list.

Munich Brauhaus offers patrons the opportunity to experience Oktoberfest 365 days of the year in the heart of Melbourne’s bustling South Wharf.

Location: 45 S Wharf Promenade, South Wharf

Phone: 1300 686 424

Link: http://www.munichbrauhaus.com/

Cuisine: German, Bavarian, Craft Beers

HOPHAUS + OKTOBERFEST = HOPTOBERFEST [20 September - 5 October]

Gastrology bloggers dined courtesy of HOPHAUS.

This year, HOPHAUS celebrates the world’s largest funfair, Oktoberfest, with the inaugural HOPTOBERFEST which will run from 20 September to 5 October. 

Festively dressed HOPHAUS staff served up steins to beer-swilling Bavarians and locals alike, many of them sporting lavish lederhosen in competition to win Best Dressed. Other prizes and giveaways featured throughout the day, with live German music and entertainment. 

As part of HOPTOBERFEST, official Oktoberfest and rare wheat FestBier Erdinger HefeWeizen will be served each day, flown in especially from Bavaria, Germany. 

We absolutely loved the HOPTOBERFEST specials that were curated by Executive chef Marc Brown. Designed to reflect HOPHAUS’ unique take on modern Bavaria while paying tribute to the traditional fest’s fare, the Oktoberfest specials include Wurst Windrad (1kg sausage pinwheel), Kassler Pork Cutlet (Pickled and smoked pork, boiled potatoes, kraut, mini cheese kransky) and Cobbler’s Hot Pot (Grilled pork belly, pear, potato and sweet mustard cream). 

Suckling Pig Nose to tail, lots of crackle, fennel and apple, bier jus 

The succulent pork was superbly cooked with the adorning strip of fat providing an additional indulgent burst of pork flavour. The bier jus had a delightful sweetness to accompany the pork and enlivened the relatively heavy dish. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece. 

 Plate of Spit Roasted Lamb Spinach puree, jus 

The lamb shoulder was a memorable dish which combined flawless texture with equally superlative flavours. Each moreish morsel was tender. The lamb’s accompanying spinach puree was simple, fresh and was a delight when smothered on the exceedingly flavoursome and melt-in-your-mouth pieces of lamb. 

Sauerkraut 

A traditional German side dish, the Sauerkraut was an absolute must-have, with tangy notes cutting through the richness of our mains. 

Käsespätzle 

Carbohydrate heaven, the käsespätzle was warm, decadent and full of stretchy cheese. 

Toffee Apple Strudel Vanilla ice cream and Quark Crème 

A delightful dessert, the caramelised apples were perfectly poached with a rich toffee flavour. The apple pieces were crunchy and juicy and ruptured with sweetness. The beautiful pastry and quark crème provided balance to the sweetness of the caramelised apples while the vanilla ice cream maximised solitary pleasure as it slowly melted into the crumbs and hot filling.

The delicious HOPTOBERFEST specials will be available from 20 September until the end of October. The remainder of the 16-day festival will feature live German music, as well as entertainment and DJs each weekend until Sunday 5 October. 

What: HOPTBERFEST SPECIALS 

Where: HOPHAUS, West end, Mid-level Southgate

When: 20 September - 5 October

Bookings: 03 9682 5900

European bier hall ‘Hophaus’ launches @ Southgate

Gastrology bloggers dined courtesy of Hophaus.

Gastrology attended the launch of reinvented European bier hall ‘HOPHAUS’ at Southgate last week. 

Along with the impending opening of new Southgate Italian wine and tapas restaurant ARTUSI, Red Emperor’s new location and chef Lin Chan (Flower Drum), and Bluetrain’s critically acclaimed new upper level fit out, HOPHAUS affirms Southgate’s position as a landmark Melbourne dining and socialising destination.

A contemporary twist on the great Bavarian Beer Halls, HOPHAUS is the latest addition to Red Rock Leisure’s stable of social pubs and Southgate’s restaurant precinct, drawing inspiration from the history and tradition of the world’s original “craft breweries” that celebrates the Germanic approach to brewing, one of both art and science. 

HOPHAUS’ architectural design has been created by the multi award-winning Maddison Architects founded by Peter Maddison of Grand Designs Australia. The unique interior is based on research of European beer halls, and then re-inventing them, so that the materials and finishes are familiar yet different – a prime example being the polychrome glazed brickwork (over 6,000 in total) that features throughout the venue.

Venue manager Scott Highfield & Executive Chef Marc Brown

HOPHAUS owner, Paul O’Brien has successfully created a truly one-of-a-kind experience that delights and surprises but retains a familiar and hospitable atmosphere. 

We loved the food that we sampled. The menu at HOPHAUS features classic Bavarian favourites with a contemporary Melbourne flair with a big focus on communal shared dining. Curated by Executive Chef, Marc Brown, the food was exciting and fresh, using age-old European cooking styles that brought out the natural flavours of great Victorian produce.

The open kitchen showcased low and slow cooking methods over the coal fired pit and rotisserie. We sampled a selection of barbequed meats at the launch and they were absolutely delicious. Each morsel was cooked to perfection and seasoned beautifully. 

HOPHAUS houses over 30 draught taps around its huge central bar.  With an impressive selection of German, Austrian, Belgian and Czech Brews on offer, HOPHAUS is a unique drinking house - somewhere to taste and learn about the famous German beer styles that have influenced the drinking habits of generations across the globe.

The feature beers at HOPHAUS change regularly and some of Germany’s and Europe’s oldest and most loved brews will be available on tap, including beers from the famed Weihenstephan (the world’s oldest brewery), Paulaner, Franziskaner and Bitburger breweries.

HOPHAUS also features a selection of German, Austrian and Alsace wines by the glass along with New World wines that celebrate the region’s famed varieties: Riesling, Pinot Gris, Gruner Veltliner and more.

With a menu that features uncomplicated, good and honest food, HOPHAUS will keep you coming back for more.

Restaurant Review: Sartago Restaurant Bar & Grill

Location: 460 Church Street, Richmond
Phone: 03 9427 9063
Link: http://www.sartago.com.au/
Cuisine: Mediterranean, European, Tapas
Overall Impression: 8/10

Tuscan Chef Riccardo Messora serves up the authentic flavours of the Mediterranean at his restaurant, Sartago Tapas Wine Bar in Melbourne’s Southeast suburb of Richmond. 

Drawing inspiration from the cuisines of Italy, Spain, France, Portugal and Morocco, Chef Messora utilises both old world traditional and modern techniques - the result is food that is rich, expressive, skilfully prepared and tantalising. 

Chef Riccardo's resume is impressive, previously holding high profile roles with Melbourne’s Enoteca, Café e Cucina, and Tutto Bene, as well as working in the Michelin starred Escargot Restaurant with Chef Marco Pierre White in London. It is unsurprising, therefore,  that the food is of an excellent standard. 

Sartago pays homage to Chef Riccardo's European coastal roots, taking diners on a gastronomic journey from simple and timeless peasant food to complex, lavish dishes. 

Left: Freshly house-baked Foccacia and Sourdoughs 

Right: House roasted nuts

Ceviche of fresh fish of the day, dill, citrus & almonds

We commenced our dining experience with a beautifully presented ceviche. The citrus cured fish was embellished with juicy mandarin slivers and the crunchy almonds added the wonderful touch to what was an enlivening combination of ingredients. 

Octopus salad

The octopus pieces were tender and and matched well with the medley of roasted capsicum.

Moroccan lamb fillo cigars

The lamb filled pastry cigars were delicious. Biting through the delicate, incredibly thin filo pastry, our taste buds were greeted with a flavoursome concoction of beautiful "melt in your mouth" lamb seasoned with a variety of Middle Eastern spices. 

House smoked chicken salad, cauliflower, pomegranate

This seemingly simple chicken salad was not only complex with layers of flavour, it was also perfectly balanced.  The chicken was subtly smoked leaving it moreish and tender, and it matched beautifully with the subtle sweetness of the spiced cauliflower. The fruity acidity and texture of the pomegranate provided balance. It was a magnificent dish.

Scallop and mushroom risotto

The rice in the risotto was creamy and cooked al-dente and, coupled with generous amounts of tender scallop pieces and perfectly cooked mushrooms, had a wonderful depth of flavour. 

Lamb with broad beans and asparagus

The high quality pieces of lamb were cooked perfectly to a tender and juicy pink. The accompanying jus exhibited a marvellous elegance and depth of flavour - overall a skilfully executed, exceptionally flavoursome dish. 

Homemade ricotta cheese cake, raspberries, pine nuts, brandy snap cigar

Chocolate brick, coffee mousse, flaked coconut & passion fruit

Our dinner ended on a decadently sweet end with a modern interpretation of the traditional Italian ricotta cheese cake and a delicious dessert that will please any chocolate lover.

Sartago delivers superbly executed cuisine and service with panache in bustling surrounds. Our evening was an enjoyable celebration of European and Mediteranean cuisine, often skilfully fused by Chef Riccardo with Middle Eastern techniques and spices. It is clear that Chef Riccardo cooks with skill, technique and a profound understanding of flavours that can only be built up over decades in the kitchen. 

Gastrology bloggers dined courtesy of Sartago Restaurant Bar & Grill.