Lowenbrau is an institution in Sydney. It can be aptly described using one word: beer. The Bavarians love "bier" so much that it comes in an array of sizes, including a 1L jug, and flavours. But that's not to say that this restaurant should be visited for beer and nothing else.
In true Bavarian fashion, Lowenbrau has boob-tooting bar wenches, schnitzel, pork knuckle, schnapps and hearty (and slightly annoying) German tunes (accordions and all). Of all the restaurants I have been to, Lowenbrau has the most jovial atmosphere. Part bar, part restaurant with a very pub-like vibe, it's the perfect place to drink, drink, drink and eat, eat, eat. Of course, it helps that there's a bier song to sway your 1L jugs to (the bier menu is also as long as the food menu), and pigging out is not hard when the portions are so huge. Sure, it may be a bit crowded and loud, but you don't go to Lowenbrau for a romantic dinner. It's warm, it's fun and pure Bavarian excellence.
I'm at Lowenbrau with my boyfriend and father, both keen beer drinkers. Before we even order some garlic bread, many beers are downed by the boys, while I, not being too keen on the golden ale, opt for a delectable Magners Irish apple cider. Magners is not my favourite cider--I like mine sweet a la Rekorderlig and Strongbow. I find it a tad on the watery and weak side. Nathan and Dad, on the other hand, are blown away by their biers and consume no less than a litre each.
Having never had a pretzel before, I can't resist the opportunity to try the famous baked dough goodie. My god does this taste good, mainly because of that very salty taste. Tied in a perfect knot and well-priced, I promise myself I'm going eat Bavarian food more often; it's not fair to deprive my tastebuds such excellence. My only criticism is that the dough was a bit chewy, especially the crisp outer shell.
The menu at Lowenbrau will result in a headache. Not only are the names of each dish as difficult to pronounce as it is to repeat "Shelley sells seashells down by the seashore", but the menu is beyond extensive. Nonetheless, this adds to the fun that is Lowenbrau, and if you're really keen on pronunciation you can always learn to speak like a Bavarian before your visit.
Nathan and Dad order the scotch fillet vom Mastoschen (char-grilled scotch fillet served with sauteed potatoes, fresh seasonal vegetables and red wine glaze). It's the most expensive item on the menu at $37.5 but the boys are more than satisfied. The potatoes in particular were a hit and Nathan says the steak was "pretty good"--I would take this as a you-should-try-it, it's not often that he dishes our compliments. The serving sizes were large; Nathan couldn't handle it and Dad only just managed. The presentation, on the other hand, was nothing special and not consistent; chucked on the plate and only one of two was garnished with a tomato. Nonetheless, this casual attitude to dining is what makes the restaurant what it is.
Pork knuckle: does that put you off? I hope for the sake of your tastebuds that it doesn't. Without a second thought, I opted for the Schweinshaxn: oven-roasted pork-kunckle served with sauerkraut, Lowenbrau Bier sauce and mashed potato ($34.50). The crackling on this mighty chunk of meat was to die for, and the pork was exquisite; more tender with each bite. The sauerkraut and mashed potato were of course the perfect match and the bier sauce drew everything together. And that's a big compliment coming from non-beer-drinking-me. Sh-wines-hux-an. Oh how I adore thee.
Sure, I agree with the usual comment that the meals at Lowenbrau are a tad overpriced, but really, you're paying for the pristine location that is The Rocks, Sydney, the funky atmosphere and hearty, delicious food.
Lowenbrau, Corner of Playfair and Argyle Streets, The Rocks, Sydney
No comments:
Post a Comment