Limited time lamb menu and beef short rib at Huber's Bistro

We were at Huber's for their lamb menu - a limited time menu that would have been over by the time this post first basks in the light of day. Speaking of light - if one could move faster than light, one would theoretically be able to travel back in time and see what we've had here before. (一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二, 十三, 十四, 十五) No? 😬

Finally tried their cheese soup. Creamy, salty and cheesy...just like I imagined and hoped. Gotta come back for more of these next time.

From their lamb menu was a pumpkin and potato soup with coconut cream. The orange hued soup had a texture like pureed potato and the flavour of pumpkin. Where's the lamb you might wonder? Those rolls that look like sausages in the middle - they were lamb filet with dried mangoes wrapped in prosciutto di Parma. Nice.

The other item we had from the lamb menu was their roasted butterflied leg of lamb that's been marinated with some anchovy paste. Delicious savoury saltiness that was tempered with sweetness from that red wine jus. Like.

Finally also tried their braised beef short rib. Looked a little smaller than what I remember seeing on other table in the past. Not bad. Creamy mash was deliciously buttery.

Dessert was their lamb cutlets from the lamb menu. Also with the red wine jus. These seemed to be meatier than what I remember of their lamb. Which was a good thing in case anyone was wondering. Great salting on the meat, especially on the caramelized fat that was so punchy with its natural aroma.

One thing I found myself liking was also their ratatouille which was served with both the leg of lamb and those cutlets. Have never been big on those but I kinda like the ones they do here. Maybe the red wine jus and rendered lamb fat had something to do with that.

Some Oktoberfest food from Huber's this year

Yeap, food from Huber's Oktoberfest menu. We ordered pretty much everything from there. (Into the Huber-verse! (一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二, 十三, 十四)

Some lager called Bayrisch Hell, a brew for their Oktoberfest menu. It's okay. I prefer their regular Grevensteiner or Schneider Weisse to this.

That's a lentil stew with weinerli and liver spatzle. I was mostly curious about the liver spatzle in the stew which looked a little grey. Couldn't taste much of the liver in them though. Stew as a whole was pretty delicious.

Our half portion of schweinshaxe - or pork knuckles at a difficult to beat price of $12.50. Meat's not as tender as I was hoping for. In fact, I thought Brotzeit's gives these a run for their money. But where this excelled was the delicious crunchy crackling and their onion-y, thick and dark beer sauce which I thought was exceptional.

It would be remiss of me to not mention that cabbage slaw thing on the side which I thought was good and the nutmeg spiced bread dumpling on the side which I also liked.

Here's a half rack of ribs in sweet barbeque sauce. No, this wasn't the tangy vinegar infused smoky variety that one commonly finds. This was just sweet and a little smoky. Meat was easily taken off the bone but it also wasn't as tender as I was hoping for.

Plum cake. So says the menu. It was more like a pie/tart. Fillings were tart but I wouldn't say I didn't enjoy it. Pastry was pretty dense though.

What's this?!

White asparaguses and brunch at Huber's

The white asparagus season is upon us for this year. Huber's (一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二, 十三) has gotten theirs from Germany and expectedly put out a limited time menu for the ivory shoots said to be grown in darkness. We were here to brunch on them.

But first some Ice Dazzle Berry Macchiato. Coffee with the citrus of berries mellowed with cream. This was kinda nice.

The unexpected surprise was their cream of white asparagus with curry and a strawberry & onion compote. Creamy and curry scented white asparagus-y soup accompanied by the tart sweetness from the spiced strawberry/onion. 👍🏼

Croissant with cooked ham and raclette cheese from their breakfast menu. Because we were here at the confluence of breakfast and the day menu. I liked this. For the buttery simplicity and the light pungent cheese.

White asparagus with Hollandaise, buttered boiled potatoes and Swiss farmer ham.

Same stuff with Tasmanian grass fed beef in mushroom cream sauce. 

White asparagus mousse with strawberry coulis for dessert. There was a lot of that white asparagus flavour in the mousse.

No white asparagus in this coffee. Just a regular one.

Huber's Bistro-lling in October

Here's another stop at Huber's Bistro - eating here usually means that there's something we're getting from the butchery/store. Which has been a number of times over the past few years (一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二). Food's not bad and generally a uncomplicated showcase of what one can buy from their butchery to make at home.

Because of the pandemic situation, the indoor seating has been noticeably reduced.

The menu does get changed around a bit now and then. New items do pop up. Like this hühnerragoutsuppe which I cannot pronounce. It's a cream of chicken giblet soup. Not bad. I like the burst of livery flavours from the bits of liver

We ordered a truffle burger from the menu which we've never seen on the breakfast menu before. Mostly because the menu mentioned blue cheese. It also mentioned carrot and orange marmalade which we did not expect to be in the burger. The only time one got to taste the flavour of the beef, a bit of the truffle and blue cheese was when you took a bite at the edges. Otherwise, it was mostly the citrus sweet from the orange marmalade. Strange one.

There's a chicken breast “Supreme” Cordon Bleu. If I had to guess, the "supreme" part of it was the almond crust which was pretty nice. Noticed that their butcher has almond crusted chicken and chicken Cordon Bleu but not almond crusted chicken Cordon Bleu. Moreish-ly savoury with the stuffed Gruyère and ham. The odd part about this was the single bone in the meat which came from a drumlet. I wonder how that connected with the rest of the meat. 

They've rotated the previous cookies for their coffee out to something....with orange flavour. The previous ones that they use were nicer. It did taste like orange. I just didn't like these as much.

Marché, before dining out is out again

This was our last meal out before the Heightened Alert came into effect and we could no longer eat out again for another month. Since we hadn't eaten at Marché for a while, it sounded good.

They've introduced their XXXL schnitzel for a while now. I was curious. There's pork, beef and chicken. This was beef, presumably veal because while I could tell it was meat, I couldn't tell for sure what meat it was. The beef was pounded thin and the fried cutlet was huge. I was initially thinking that I might not be able to finish this but as it turned out, the breading was nice and crisp. Even though it was largely breading (maybe 60+%?), it was tasty and we did finished it.

Rosti with cheddar and fried egg was good. Very nice. Now I know specifically what to repeat orders for this in the future.

The lamb chops looked sizeable so we ordered some. Filled with generous layering of flavourful fat on the meat. Kinda happy that this last meal out for a while was satisfying.

Huber's - Easter Sunday

Easter Sunday lunch at Huber's. They have a bunch of lamb items on their menu this week. While I was tempted by a few of them, I stuck to something that was only available today. A spit roasted lamb which they carved and served on order. Yeah, they had a spit out back for that whole lamb.

But we were here early enough that the breakfast menu was still available. Had been curious about their "Savoyer" style beef tartare so why not to start? I don't know what Savoyer referred to but this was a delicious beef tartare with well moderated seasoning. Not as in your face as Le Bistrot du Sommelier (we liked that one too) with the seasoning and definitely more enjoyable than the one at Coucou.

I thought the Tomme de Savoie sauce they drizzled over was a good call. So yummy.

Their Easter spit roasted lamb was served with ratatouille and potatoes. Jus they drizzled over was nice, I wished they gave some bread to mop them up with.

These lamb chops were from the regular menu. Simple and nicely done.

Venison, beef tartare and more berried double Gruyere cream meringue at Coucou

This was our second visit to Coucou. Bar counter seats tonight - it was very much more crowded compared to the first time we ate there.

Got their curly salad again because we liked them from the last time. It's the dressing.

There was a nicely done butternut pumpkin soup with Gruyère and walnuts. Creamy, sweet and piping hot.

Coucou has a beef tartare with Sbrinz cheese. From what I gather, Sbrinz is similar tasting to Parmigiano Reggiano. Couldn't taste it in the tartare so I didn't get the point at all. The flavours in the tartare were also much milder compared to the French renditions we've had. There were also some silver skin in the meat. Not something we would order again.

The most enjoyable thing from this order were the skin on fries. Those were good.

Venison was on menu for this month's special. Though the menu mentioned striploin, it tasted like a tenderloin/filet. Was accompanied by some sweet carrots, Brussels sprouts and chestnuts on the side. Pretty expensive for the portions. 

While the venison could have improved from better crusting, they did manage to get enough browning on the outside for the caramelized flavour of the meat flavour to get through. Was delicious with the cranberry sauce. Market Grill's rendition was better but I enjoyed this also.

Fell back on their meringue with double Gruyère cream and berries for dessert. This was so good.

Swiss National Day menu at Huber's

This was the first time I had ordered not a Grevensteiner at Huber's. I thought I'd switch out for a Schneider Weisse for the chilled citrus which might be a better foil to the sweltering humidity. There's a Swiss National Day menu happening in the meantime.

With something called a chalet soup which involved pasta, beans, some vegetables, Gruyère, cream and saucisson vaudois. Delicious cheesy soup which wasn't too rich.

Got ourselves a kalbsadrio just like the last year when they had it.

This chicken schnitzel sandwich was from their regular menu. While it looked like it had some cheese, I couldn't taste any of it. Pretty decent piping hot fried chicken sandwich though.

Got ourselves an order of bsoffni öpfel.

A dessert of a baked apple stuffed with cheese, raisins, mango chutney and Calvados. The apple and stuffings were mostly tart. But that's what the scoop of vanilla ice cream was for.