Munich Brahaus launches a new menu with matching beers

Munich Brahaus, together with the Bavarian Beir Cafe and The Bavarian, launched their new menu with beer pairings AND their new secret brewer’s project beers on Tuesday 9 May 2017 at Munich Brahaus at the Rocks, Sydney.

The full range of beers available at Munich Brahaus, Bavarian Bier Cafe and The Bavarian including a new range of small batch, seasonal beers by Urban Craft Brewing Co. (dubbed The Secret Brewer’s Project) have been matched by resident experts to the new menu. These limited-release brews have been developed in collaboration with small craft breweries across Australia and will change with every season.

In April, The Imperial IPA was paired with the wagyu chilli sausage and BBQ ribs. In mid-May, there will be the Firecracker Blonde (a wheat beer) which complements the the pork cutlet and Swiss schnitzel. In July, the Red Bock will match the veal and truffle sausage, and crackling pork belly.  In August, the coffee stout will come on board and in September there will be a kolsch. Then, during the warmer month of November, a watermelon weiss beer will make its way onto the menu.

For the meals, there is a new selection of high quality meats such as the coffee spice-rubbed ribs with sweet BBQ sauce, Byron Bay Berkshire pork cutlets and Great Southern Tasmanian lamb rump. From the Grainge Black Angus beef range comes spice-rubbed, aged beef rib sirloin, and ‘butcher’s cut’ minute steak.

For those with a big appetite, there is the 1kg Schnitzelmeister (a veal schnitzel with a choice of sides) which serves up to four people but if one guest can eat it within an hour, the $100 schnitzel is on the house.

A group of media were invited to sample the new food and beer menu. For starters, we sampled the: haus made pretzels with butter; haus made pickles (spiced pickle) onions, citrus pickled radishes; and dill pickled cucumbers); smoked trout and beetroot potted dip with crisp rye and pickles; and mac and cheese balls with blue cheese mayo and smoked bacon.

For mains we had a choice of: spice rubbed aged beef rib sirloin (350g grainge black angus MSA 3+); Great Southern lamb rump (200g naturally raised Tasmanian); Byron Bay Berkshire pork cutlets (250g heritage pork on the bone); the famous crispy pork knuckle with creamy mash, sauerkraut, bier jus and apple compote; and buffalo mozzarella ravioli with basil pesto, cherry tomatoes and eyoo (which is perfect for vegetarians).

For sides we had broccoli with roasted garlic dressing, sweet potato fries and duck fat roasted potatoes.

For dessert we had classic New York cheesecake with salted caramel sauce.

The meal ended with this honey flavoured haus schnapps shot to finish.

For more information about the food and beers at Munich Brahaus, go to: www.munichbrahaus.com