Best News Travel: 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.