The mere suggestion of rain has me rushing back here for another plate of Deep Fried Camembert ($10). On a Friday night there’s a regular turnover of tables and a convivial hum from the smiling post-work, post-school crowd, punctuated by the clinking of steins and forks and the odd gasp when one of the plentiful serves lands.
Drinking is a big part of Germanic cuisine, and the Organic Cider House Mix ($17/litre) is a refreshing start. A Henkell Trocken Piccolo ($9) makes for a nice dry, sparkling white to enjoy with your cheese and a freshly-baked Bretzel ($3.50)...
... or a Knobli Brot ($4.50) which is a Swiss-style garlic bread made with Gruyere cheese.
New menu items include a sterling plate of tender Roast Pork ($24.50), the flavour amped by caraway seeds, pepper and garlic...
...and a strongly flavoured plate of Blinde Vink ($23.50) or rolled lamb mince wrapped in smoke-blackened speck. Both come with excellent rosti; each strand of potato is perfectly cooked under a crisp, golden top.
I also tried the Duck ($27.50) on another occasion, served up with duck sausage, braised red cabbage and a bread dumpling.
Desserts are thankfully smaller than the filling mains, and once again proved worth ordering. The stunning highlight was a Bavarian Crème ($10) with light and airy vanilla-bean enriched custard surrounded by berries poached in red wine. If you like German Brandy, you can enjoy it with a Rudesheimer Kaffee ($8.20), a favourite of our warm and hospitable waitress.
On another occasion I also tried and enjoyed the layered Pistachio and Chocolate Crepe Tart ($10) served up with white chocolate sorbet and a pistachio crumble. If you take schnapps at the end of the meal, I recommend this Williams Birne ($6.50) made by one of the chefs' uncles in Germany - fire in the hole! On both recent occasions I rolled home, sated and satisfied.
133-135 Broadway, Ultimo
Ph: (02) 9211 3805