One of the great foods in Germany (if not the only range) are large serves of roasted meats. Some people swear by sausages (of which I'd tend to say German isn't the best) but I think universally non-vegetarians agree that they can at least cook meat.
Harmonie German Club houses the Knuckles German Restaurant, which (surprise surprise) specialises in a roasted pork knuckle. Someone in the party has to have a club membership otherwise pay a $5 member fee (valid for 2 years) to attend.
- Salt & Pepper Prawns - medium-sized deveined prawns in a light batter. Batter and prawn meat both lacked some crispiness but flavour was ok;
- Schweine Haxe (roasted pork knuckle served with mashed potato, sauerkraut & gravy) - a rather large bone-in knuckle with soft gelatinous flesh and beyond-crispy skin. Worked well with the gravy or English mustard for my own preference. Mash was adequate as was sauerkraut;
- Semmel Knodel (Bavarian dumplings) - two dense doughy dumplings in gravy. Ok for carbohydrates but I've never been a fan of the Eastern European dumpling balls;
- Rot Kraut (red cabbage) - like the sauerkraut, a tangy intermission for the meat.
People only seem to come here for beer and pork knuckle. You can share a knuckle between two, but even skinny Aussie girls were having a whole one to themselves.
Next time I would order the Pork Knuckle. If you wanted an alternative (or were sharing), I'd be curious about the Wiener Schnitzel.
