Brotzeit Celebrates 10th “Prost-perous” Anniversary With Four Exclusive New German Beers And Food

Aufschnittplatte (Regular $20/ Large $28). For starters, opt for a platter of cold cuts and cheeses to share among three to four friends. The mustard seeds, which has the texture of caviar, goes really well with thinly sliced Black Forest Ham, Mozzarella Cheese and Caramelised Onions.

Did you know, “Brot” in German means bread, while “Zeit” is to have a good time, so “Brotzeit” literally means it’s always a good time to have bread, or share a meal. The cold cut board is served with The Fladen, a typical flatbread from Germany, made using three different types of flours (wheat, rye and dark rye flour).

Gulaschsuppe ($13.50). A hearty bowl of spicy beef goulash to warm the tummy before filling the night with drinks. Typically eaten in the cold Winter, the soup is made with chilli, red pepper, bell pepper and beef cubes and potatoes.

Spargel Mit Seebarsch ($32). The pan fried seared sea bass with white asparagus is available for a limited season of two months only, starting from May 2016. The white asparagus are imported from Germany every week, which has a juicier and sweeter note as compared to the green asparagus we see in our local markets.

Brotzeitplatte mit Ripperl ($98). You haven’t truly been to Brotzeit without having their signature roasted pork knuckle, sausages, and honey Bavarian pork ribs. The set comes with two sides of your choice, don’t miss out on their Sauerkraut, a fermented cabbage dish that resets your palate from the strong meaty meal.

The roasted pork knuckle is marinated with beers and roasted to perfection over 48 hours, until it is crispy on the outside and juicy on the inside; it is said that the recipe is so exclusive, not even the chefs know what goes into the packet of seasoning.

To pry open and savour the pork knuckle, simply pull apart the protruding bones at the top and tear it side ways to enjoy.

The spices used to flavour each sausage is blended in Germany to achieve a consistent taste internationally, it is then produced locally by a German butcher which strictly adheres to Brotzeit’s recipe.

Ribs and beers can’t go wrong. Keep your hands busy by dirtying them with these sweet caramelised ribs, best paired with a pint of dark larger.

If you’re in need for some jolly good German-inspired after hour session with the boys (or girls), be sure to pair your pints of beer with the Brotzeitplatte mit Ripperl platter of pork knuckle, ribs and sausages. Don’t miss out on the white asparagus dishes too, or you’ll have to wait for the following harvesting season!