Friday, June 4, 2010

Lowenbrau

It has been pissing down rain this entire week. Wet, dreary, cold and unable to do my laundry, I pretty much stay home mostly. Monday evening, after school, I couldn't take it anymore. I called Elise, and we hoped down to the city for dinner at Lowenbrau, Sydney's most well-known authentic Bavarian restaurant.

Right: Hofbrau Dunkel Diesel, 300ml, $7.50- Coke with dark lager, sweet and with a very distinctive taste. Left: Lowenbrau original radler, 300ml, $7.40- also known as shandy, beer with lemonade, light and easy to drink. haha, having fun with beers hey.


Calamari served with a passionfruit sauce, small. $18.50. When it first came out, I balked. The calamari is white. Used to that golden brown stuff, white is alien to me. But when I put it in my mouth and chewed, I understood why it was white. Unlike the usual rubbery stuff, this calamari is tender, just cooked and very easy to chew and swallow. Paired with the passionfruit sauce, oh yumm!

Schweinshaxn-
Oven Roasted Pork Knuckle with Sauerkraut, Löwenbräu Bier sauce and Mashed Potato, $32.50
. For my asian stomach, one knuckle is more than enough for two. Anyway, when it came, the first thing I did was to cut it up for sharing. It was amazingly difficult to saw through the thick crackling. Elise had to hold the knuckle with her fork and knife while I applied brute strength in getting the meat of the bone. No wonder it was so difficult to cut, the knuckle was dry. It was so dry that some parts of the knuckle was completely dehydrated that we had to discard it. Good thing the skin was crispy. My advise is to quickly eat the crackling while it is warm. Once it cools, it becomes like hard plastic. The mash and the sauerkraut were very complimentary to the knuckle. They moisten our bruised tongue and gums, and evens out the saltiness of the pork knuckle.

They do look delicious right?

Cnr Playfair & Argyle Street
The Rocks, Sydney NSW 2000 Australia

Phone: (02) 9247 7785

Opening Hours:

7 days, 9am til late.
Live entertainment every night from 7pm and from
12 to 3pm on Friday and Sunday.

End.

2 comments:

Simon Food Favourites said...

that pork knuckle is huge but a pity a lot of it was too dry which is a shame. good idea to eat the crackling while it's warm but i prefer my crackling a bit thinner so it's not as hard to eat. how was the salt and pepper squid? it looks a bit undercooked? :-)

Heidi said...

That was what I thought at first too! But no, the squid was just nice. You could still bite though..

I reckon Chinese do the best pork crackling, yes. Thin and crisp.