What do you think about Sylvia Fernandez Reviews Brotzeit's White Asparagus Menu...the verdict is in!?

I have been a Brotzeit fan for many years, usually frequenting the restaurant for a fix of sausages and beer.

This month (April 2019) though was different, as it is the season of white asparagus, the king of vegetables! 

Chef Wolfgang gave us a narrative on why the rave about this seasonal vegetable. In Germany it is revered like durian is in Singapore. It also signals the end of winter which is uplifting but only extends till mid-June or so when the season dies out. 

You might ponder on the difference between green and white asparagus. The former is exposed to sunlight where the latter isn’t. Harvesting white asparagus is also manpower intensive as it requires expertise in knowing which stalks are ready for the picking in the earth. Because white asparagus is sheltered from the sun, it grows a thicker skin which has to be shaved off before cooking hence 30% of the vegetable is lost. 

Being an ardent fan of German wines I was pleased to be served a dry Pinot Blanc from the Rheinhessen Region. Stumped as to where this was on the German map, I reached out to Google with a silent “thank you” for the convenience we have today. The largest of 13 German wine regions for quality wines, it lies on the left bank of the Rhine between Worms and Bingen. 

The food started to arrive. My first course was the cream of white asparagus soup with gammon ham. It was surprisingly light and hit the spot when dunked with a slice of rye bread, which was served on the side. Admittedly I do fill up fast with soup so I left half of it to keep space for what was coming up.

The bacon-wrapped white asparagus was more than a hint of naughty. Meshing healthy with unhealthy food, it was a fabulous way to enjoy bacon and feel good about it. Do you think I left even a tiny morsel behind? No chance.

Moving on to mains the white asparagus with pan-seared barramundi was outstanding. Served with a hollandaise sauce on the side, herbed garlic butter and parsley potatoes, the combination of food was perfect. I have to say the Kuhlbarra barramundi which is locally farmed in Singapore made all the difference. The crispy skin retained a lot of flavor from this delicious fish!

Chef Wolfgang decided to throw a curly at us and asked if we would try a small glass of lager to go with our next course, the grilled beef tenderloin. Served with the same condiments as the fish, the meat was grilled to perfection. Juicy and delicious, it truly did go well with a sip of beer, which left a good taste of bitter at the end. 

It’s not the thing to do – have beer with a good cut of beef when there are fabulous wines on offer but Chef Wolfgang being a practical man who is willing to buck convention, was all up for it. He convinced most of us that it is something to consider on our next visit to Brotzeit. 

We were pretty topped up by this time and were amazed to see a sharing platter arrive with black forest ham, gammon ham, smoked salmon, poached eggs, white asparagus and parsley potatoes. The eggs were placed on top of the asparagus, then broken, so the soft center oozed out to cover the asparagus. A treat to say the least but you’d have to love eggs! 

Desserts are a funny thing. I somehow have place for it. As if there lies a hidden compartment in my tummy waiting to be filled. This deconstructed lemon cheese tart was the perfect end to a full meal. The lemon and white asparagus blended so well with the cheese and crunchy tart crumble. Interestingly this dessert was served in a glass where the layers of each ingredient could be seen. Very nice indeed.

The Brotzeit team were simply warm and entertaining. I could see their motto of caring and sharing project itself in large sharing platters and their ability to enjoy what they do. Corporate lunches and dinners are also available for groups of four or more. The venue at Somerset 313 boasts a room upstairs which is not obvious when walking past on the ground level. 

We didn’t smell a sausage this time as it was the time for white asparagus to be crowned. If you have not tried this special vegetable, head on down to Brotzeit and give it a go!

Comments

Rated
8
Sylvia
NEWBIE
10 comments
10 April 2019
The Brotzeit team were simply warm and entertaining. I could see their motto of caring and sharing project itself in large sharing platters and their ability to enjoy what they do. Corporate lunches and dinners are also available for groups of four or more. The venue at Somerset 313 boasts a room upstairs which is not obvious when walking past on the ground level. Read my full review in this article...

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