We spent Mother’s Day at Bauhaus with my family. I love the changing menu at Bauhaus. I am the type to always seek something different. Michelin star Chef Stefan Hartmann has a way to impress with his transformation of traditional dishes to something unique and creative. We love the Chef’s tasting menu. We tried it last time and again, the menu has already been changed which is great!
The current 6 course Chef’s tasting menu:
Fennel / vanilla / lemon
Le vieux pin ‘ava’ Viogner, black sage bench, BC, Canada, 2011
Artichoke / red lentils / cilantro
Robert weil kiedricher riesling Trocken, rheingau, Germany, 2014
Fried Egg Yolk
Potato / herb sauce
Heidi schroeck weinbauerin in rust, grauburgunder, Burgenland, Austria, 2011
Cauliflower / radishes / black sausage
Kunstler pinot noir, rheingau, Germany, 2013
Dandelion / semolina dumpling / foie gra
Torbreck woodcutters shiraz, barossa valley, Australia, 2012
Strawberry / spruce
Marzadro le dic’otto lune grappa stravecchia, trentino-alto adige, Italy
Mother’s Day Brunch
Sea – smoked salmon / horseradish / peppercress / red onion. This came with the omelette. The inside is egg white and on the outside it’s the egg yolk. When you cut open the omelette you can see the layers of yolk and white separated. They slow cooked it in the oven. It is even more amazing when you are eating the omelette together with the salmon. Maybe you prefer it separate but I mixed everything with each bite.
This one is a must try. It is my favourite. The Bauhaus schnitzel / white asparagus / poached egg / hollandaise It’s very tender on the inside and crispy on the outside. Sooooooo delicious! It will make you want more.
And for the kiddo some extremely delicious and well seasoned potatoes with apple juice. A healthier alternative to fries.
And don’t leave without ordering the deconstructed cheesecake. Good luck since their menu changes often, I hope you go soon so you get to try everything here!