ALBERT’S COOK HAUS TAKES YOU FAR BEYOND BAVARIA AND ALL AROUND THE ALPS. IT’S TIME TO DINE ALPINE.
LIKE MANY GREAT THINGS our boundaries and influences are a little blurry but, as a young Angela Merkel once (never) put it to us, ‘If you’re jumping off a mountain who knows where you’re gonna land?’ Well in our case, (if we can continue with this mountain of a metaphor), just think of it like this; We set up base camp in Bavaria, we climbed the mountains, swam naked in the lakes with handsome locals, feasted on schnitzel, bratwurst and hearty Bavarian fayre….and we loved it. However, the further we ventured into the Alps the more gastronomical gold we discovered . We found ourselves snowploughing far beyond Bavaria and through Alpine Italia, Austria, France and Switzerland, dipping our fingers in their best bits as if they were a smorgasboard of country sized fondues. We were hunters and our prize was to find the very best in Alpine food, shoot it and bring it home.
Wilkommen to Albert’s Cook Haus, Manchester’s very own Alpine retreat, inspired by every nook and cranny of Central Europe’s Alpine regions – rustic, natural, and rugged. Traditional techniques, modern zest and mountain freshness in abundance. So, kick off those skis, cosy up by the roaring fire and lets take a yodel at some of Albert’s Haus Specials.
DAS HAUS SPECIALS – COME DINE ALPINE SCHTYLE…
35-day dry-aged Cheshire beef, masterfully tenderised in a beurre noisette, locally sourced, classic French technique, superb with a German Pinot Noir. This pretty much sums up the Schloss way of doing things.
ALBERT’S BIER & ONION SOUP
Classic French onion with homemade sourdough croutons, melting Gruyere cheese and a dash of Czech Pilsner Urquell. Some say this shining example of French Czech relations inspired the European Union.
TRUFFLE & CHEESE SFORMATO
We seem to have inadvertently landed in Northern Italy with this one. A rustic cauldron of baked mash potato, truffles and nuggets of Apline cheeses makes for the most indulgent molten mash….ever.
This one is Germanic to the point that the title must be shouted when ordered! Crispy Bavarian pork knuckle, apple and horseradish sauce, pickled red cabbage, gravy. The sort of earthy mountain proteins that sent Schwarzenegger from a toddler to the Terminator. You’ll be back for this one. Trust me.
GOAT’S CHEESE, BEETS & CITRUS SALAD
Alpine chèvre, roast beets, orange, capers, greens, toasted pecans, green beans and a citrus vinaigrette deliver a classic French goats cheese salad that’s fresher than a mountain’s morning dew.
ALPINE FISH FRITES
English staple, Alpine spin. Freshly crumbed hake goujons with an incredible homemade dill and anchovy tartar sauce.