Review: German and Austrian food at Das Bierhaus in Mona Vale

Schnitzels don’t come with noodles, but they are one of Das Bierhaus’ favourite things.

Beverley Hudec

2 min read

July 29, 2016 - 3:06PM

Manly Daily

Wiener schnitzel at Das Bierhaus. Photo: Adam Ward

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EATING out is emptying your wallet and filling your belly albeit in a variety of crafted settings.

Das Bierhaus rises to the occasion with plenty of meat and Austrian Stefan Thomashuetz‘s enterprising way of filling the Mona Vale restaurant on Tuesday nights.

Loosen your belt because it’s schnitzel night. And, of course, there are plenty of takers for the $20 schnitty deal. These rules of engagement are simple.

You pay $20 (it usually costs $23.90) and choose either a traditional Wiener schnitzel or a crumbed chicken schnitty and either potato salad and chips.

Finish one and you can order a second one — just the schnitty this time — for no extra charge. And another. And another. And who doesn’t like the appeal of deep-fried gluttony?

It seems that everyone is quite partial to a monster pig out. The tables are full of hoodie-clad, beer-drinking, schnitzel-eaters.

Chicken or veal? Aussies love the chicken schnitties and Europeans choose veal, we’re told by the waitress in traditional costume.

We start with the authentic version which comes with lemon wedges, a spring of parsley and potato salad prepared the traditional Austrian way in a vinaigrette dressing.

Whole rosted pork knuckle served with sauerkraut, mashed potato and apple sauce. Photo: Adam Ward

The meat is moist and the potato salad cuts through the richness. It really is a meal in itself. But in the spirit of man beats meat — that’s not quite enough.

Number two is the chicken version. This time it’s a bit dry — the flattened chicken breast is too thin.

Of course, this piece of meat covering three-quarters of the plate is totally dwarfed by the hunk on the opposite side of the wooden table.

Dish number two is a winter feast, although I’m not sure how anyone can eat a whole roasted pork knuckle served with sauerkraut, mashed potato, apple sauce and gravy in the height of summer.

And what a magnificent prize porker it is. Weighing around a kilo, the knuckle is slow-cooked, then roasted and finished off in the pizza oven to crisp up the crackling.

The raw cabbage salad with caraway seeds is delicious as is the sauerkraut. To add extra flavour there’s either mustard or bitey horseradish.

Potato dumplings filled with marinated pork crackling served on sauerkraut. Photo: Adam Ward

If that’s still not enough crackling, Herr Thomashuetz has an Austrian favourite on the menu. Grammel Knoedel are potato dumplings filled with marinated pork crackling served on sauerkraut and jus.

Das Beirhaus has a selection of German and Austrian beers and gluhwein to warm chilly winter nights.

If you can still manage a little dessert, there’s always homemade apple strudel with vanilla sauce and ice cream to end the night.

If you’ve been to Oktoberfest, then get ready for plenty of oompa-pa music, beer and sausages ... Das Bierhaus celebrated last year and it’s sure to be the same again this year. Those Austrians know how to party.