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2022-05-25
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Long awaited dinner! Heimat is German for “homeland”. It is apparent from the name that chef Peter seeks to introduce to us his interpretation of traditional German dishes. Spacious dining area with 2 private rooms.Only 1 menu available: 6-courses for $1280 pp. Free corkage since restaurant has yet to receive its liquor license. Since PickyEater was detoxing, Chef Peter highly recommended their grape juice, white one made with Reisling, red one made with dornfelder (a German varietal). First t
Spacious dining area with 2 private rooms.
Only 1 menu available: 6-courses for $1280 pp. Free corkage since restaurant has yet to receive its liquor license.
Since PickyEater was detoxing, Chef Peter highly recommended their grape juice, white one made with Reisling, red one made with dornfelder (a German varietal).
First to arrive: sour dough bread and pretzels- one with cheese and another with sesame. To be dipped in cheese curd and chives. Legend has it that pretzels were invented by a monk and shaped to resemble the crossed arms of praying children.
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First course: Brittany Lobster served with Frankfurter Grüne Sauce. This traditional green sauce is usually made with sour cream, and 7 particular kinds of herbs (including parsley and chives). Normally not a fan of lobster, but this lobster, fried in butter was so tender and fragrant.
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Next: Green pea soup with slices of smoked ocean trout in the middle.
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Next: large pork meatball mixed with capers and gherkins in a creamy white sauce. On the side: beetroot reduction.
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Next: seabass with cabbage. Not normally a fan of seabass, but this one had perfect crispy skin, meat was firm but tender.
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Next: sirloin with 3 types of onion: caramelised, dehydrated and puréed. Server recommended it to be served medium rare but the most adventurous I could do was medium. Texture was still excellent. Chef Peter came over to explain that he personally went to California, USA to source the beef.
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A plate of handmade pasta accompanied the beef. No sauce, just lightly seasoned with salt and pepper, coated with egg and pan fried.
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Dessert: Pear compote and vanilla ice cream served with warm riesling sabayon.
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Last but not least: a selection of gummy bears that brought smiles to our faces.
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In summary: Chef Peter did an excellent job in assuring us that German cuisine could be just as refined as its Western European counterparts (and not just heavy pork knuckles). Enjoyable meal with top quality ingredients and balance of flavors. Recommended.
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