Bavarian Bier Cafe
Editorial
The Good Soldier Schweik tells us that Czech food is very bad for you, but really very nice. We all know Bavaria isn't in the Czech Republic, but there appears to be a paucity of foodie quotes from that region, and the same principle definitely applies to Bavarian cuisine. We're talking a lot of sausages (a heavy pork theme here), schnitzels, pork belly, creamy sauces, cabbage, apples, more sausages and a lot more cream. Yum. The Bavarian Bier Caf?? also has a decent range of other, lighter items, but somehow it doesn't seem right to wash down a Caesar salad with a stein of Franziskaner Hefe-Weissbier Dunkel (a beer, to the uninitiated). Sausages and beer were made for each other.
The BBC is very much a theme pub, and part of a chain - there are currently five in the Sydney region. Often this can lead to a fairly bland ambience, but they seem to have got the recipe (albeit an artery-clogging one) right. The interiors are light and modern, yet warm and welcoming, and the mix of bistro, bar and caf? gives a European feel which isn't too ersatz.
The place is noisy, and you do get the odd beer-fiend over-sampling the goods, but the location and the general atmosphere mean that loutish behavior is minimal or non-existent. The staff are, in the main, efficient and friendly, and will help you choose (and even pronounce) a beer to accompany whatever you're going to eat - much in the manner of a sommelier. It's a good idea to eat - some of those babies are strong. If you don't like beer, you're probably in the wrong place, but they do serve wine and cocktails, and, of course, sausages.
Austin Harrison, September 2008
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