« back
Entering Prague Czech Beer Restaurant from a stoney side-building laneway gives you a first hint of the Czechoslovakian authenticity into which you're about to be completely absorbed. Turn the gilded doorknob of their historical Kellett Street terrace and you'll enter an almost subterranean atmosphere, the sandstone walls having been perfectly crafted into a European wonderland by the owner's Russian architect - arched windows, wood-barrel bar, a cuckoo-clock behind the entrance counter, and every member of staff it seems guaranteed 100 percent Czech blood.
Having arrived virtually at Prague the city - and being elegantly seated by neatly-attired waiters, you'll soon feel caught up in the lovely vibe of the place. First impressions of the menu will delight you with very reasonable prices, you'll more than likely hear the Czech language from at least one of the nearby tables, and if you're half-worldly you'll turn to the beer menu. A fantastic revelation awaits: perhaps the waiter will tell you that the oldest brewery in the world is actually based in Prague, or perhaps your instincts will kick in as you ask for a recommendation in the beer department. "The world's best imported beer" boasts the menu, and after tasting their Gambrinus and Krusovice brands, darks and lagers, we can confirm that these are two of the most delicious beers we've ever had the pleasure of discovering. In fact, what the hell, let's not hide behind a veil of objectivity: they are THE BEST beers we've ever tasted.
"Try the Bohemian Party Dish" suggested a burly bloke at the next table - he sounded Australian, but we intuned that he had Czech ancestry, judging by his robust enthusiasm. This dish, with Smoked Pork, Roast Pork, Golden-Brown Duck, Sausage, Red Cabbage, Sauerkraut, Potato Pancakes & Bread & Potato Dumplings, was declared a must-have by one of the males at our table, revealing a unique subtext of Prague Restaurant: it's a casually stylish place, even romantically somewhere to take a lady, and yet boys can get away with a night of meat and beer all under the guise of cultural exploration.
Having said that, Prague's most popular entree is actually vegetarian. It's the Crunchy Fried & Stuffed Mushrooms with Blue Cheese served with Tartar Sauce, and even the carnivore at our table, who's been sworn off mushrooms for years, dared to taste this dish and was flabbergasted by the flavours. At only $8.50, this dish should win an award for best dish in Sydney under ten bucks. It is sublimely juicy! Also memorable of the entrees is the "Polevka Dne" Lentil Soup with Sausage - at just $6.50 a rich hearty dish perfect for winter.
Our assault on the cuisine of the Hapsburg Dynasty was about to get serious, as we launched into not just the Bohemian Party Dish (we could hear the rustle of a doggy-bag on this one) but the Golden Roasted Young Duck based on an old traditional Czech Recipe with Red Cabbage, Sauerkraut (all their sauerkraut is imported from Germany), and Bread & Potato Dumplings ... just awesome ... and the Marinated Beef in Creamy Vegetable Sauce, served with Cranberry Sauce, Slice of Lemon and Bread Dumplings. These two mains-size Czech Specialities were the sort of food to make a Eurocentric type weep tears of joy - thank God none of us are the crying type.
We'd chosen a Wednesday night to attend this rollicking 120-seater, and it was virtually full. By this stage, so were we. So we recommend booking if you've got any night from Thursday to Sunday in mind, and we paused to sip our beers, and to sample the Becher aromatic liqueur - it's a strong herbal drop which naturopaths will tell you does wonders for the digestion. We needed all the help we could get in that department, because no review's complete without a cursory sampling of the desserts. In the end, all we could do was share the Crepes Suzette Prague Style (pictured top-centre), while the Hot Raspberry Sauce on Vanilla Ice-cream (pictured top-left) was left, along with the Apple Strudel, the Sweet Fruit Dumplings and the Marinated Pears in Wine on Vanilla Glaze, for another visit.
Which won't be too far away at all.
Reviews and Testimonials » Prague Czech Beer Restaurant
[original on www.sydneycafes.com.au]Entering Prague Czech Beer Restaurant from a stoney side-building laneway gives you a first hint of the Czechoslovakian authenticity into which you're about to be completely absorbed. Turn the gilded doorknob of their historical Kellett Street terrace and you'll enter an almost subterranean atmosphere, the sandstone walls having been perfectly crafted into a European wonderland by the owner's Russian architect - arched windows, wood-barrel bar, a cuckoo-clock behind the entrance counter, and every member of staff it seems guaranteed 100 percent Czech blood.
Having arrived virtually at Prague the city - and being elegantly seated by neatly-attired waiters, you'll soon feel caught up in the lovely vibe of the place. First impressions of the menu will delight you with very reasonable prices, you'll more than likely hear the Czech language from at least one of the nearby tables, and if you're half-worldly you'll turn to the beer menu. A fantastic revelation awaits: perhaps the waiter will tell you that the oldest brewery in the world is actually based in Prague, or perhaps your instincts will kick in as you ask for a recommendation in the beer department. "The world's best imported beer" boasts the menu, and after tasting their Gambrinus and Krusovice brands, darks and lagers, we can confirm that these are two of the most delicious beers we've ever had the pleasure of discovering. In fact, what the hell, let's not hide behind a veil of objectivity: they are THE BEST beers we've ever tasted.
"Try the Bohemian Party Dish" suggested a burly bloke at the next table - he sounded Australian, but we intuned that he had Czech ancestry, judging by his robust enthusiasm. This dish, with Smoked Pork, Roast Pork, Golden-Brown Duck, Sausage, Red Cabbage, Sauerkraut, Potato Pancakes & Bread & Potato Dumplings, was declared a must-have by one of the males at our table, revealing a unique subtext of Prague Restaurant: it's a casually stylish place, even romantically somewhere to take a lady, and yet boys can get away with a night of meat and beer all under the guise of cultural exploration.
Having said that, Prague's most popular entree is actually vegetarian. It's the Crunchy Fried & Stuffed Mushrooms with Blue Cheese served with Tartar Sauce, and even the carnivore at our table, who's been sworn off mushrooms for years, dared to taste this dish and was flabbergasted by the flavours. At only $8.50, this dish should win an award for best dish in Sydney under ten bucks. It is sublimely juicy! Also memorable of the entrees is the "Polevka Dne" Lentil Soup with Sausage - at just $6.50 a rich hearty dish perfect for winter.
Our assault on the cuisine of the Hapsburg Dynasty was about to get serious, as we launched into not just the Bohemian Party Dish (we could hear the rustle of a doggy-bag on this one) but the Golden Roasted Young Duck based on an old traditional Czech Recipe with Red Cabbage, Sauerkraut (all their sauerkraut is imported from Germany), and Bread & Potato Dumplings ... just awesome ... and the Marinated Beef in Creamy Vegetable Sauce, served with Cranberry Sauce, Slice of Lemon and Bread Dumplings. These two mains-size Czech Specialities were the sort of food to make a Eurocentric type weep tears of joy - thank God none of us are the crying type.
We'd chosen a Wednesday night to attend this rollicking 120-seater, and it was virtually full. By this stage, so were we. So we recommend booking if you've got any night from Thursday to Sunday in mind, and we paused to sip our beers, and to sample the Becher aromatic liqueur - it's a strong herbal drop which naturopaths will tell you does wonders for the digestion. We needed all the help we could get in that department, because no review's complete without a cursory sampling of the desserts. In the end, all we could do was share the Crepes Suzette Prague Style (pictured top-centre), while the Hot Raspberry Sauce on Vanilla Ice-cream (pictured top-left) was left, along with the Apple Strudel, the Sweet Fruit Dumplings and the Marinated Pears in Wine on Vanilla Glaze, for another visit.
Which won't be too far away at all.