Canberra, we have a new challenge. Meet the schnitzelmeister. It’s a six-stack, chicken schnitzel tower topped with napoli sauce, ham and cheese and served with four side dishes.
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When The Bavarian restaurant opens its doors in Woden in April this chicken behemoth is on the house if you can finish it, and four sides, in less than an hour.
“Quite a few customers have taken the challenge, but relatively few have been successful,” says Thomas Pash, Rockpool Dining Group’s chief executive officer.
“In reality, it could feed four to six diners, so it’s not for the fainthearted.”
Rockpool has 28 Bavarian restaurants throughout Australia but this will be the group’s first venue in the ACT.
“We have had our eye on the ACT for quite some time because of its burgeoning dining scene that we’re keen to be a part of,” says Pash.
“We already have a footprint across NSW, Victoria, Queensland, Western Australia and, as of last year South Australia, so it was really a matter of when, not if we would open our first restaurant in the ACT.
“The Bavarian is a core growth brand for the business and definitely our first choice for Canberra. It’s a tried and tested, casual format and a successful rollout formula that we believe will morph well in this market.”
Pash says The Bavarian is a modern, fun and family-friendly dining experience, offering an affordable and value-packed menu and arguably the best line-up of German, international and local beers in Australia.
“While our Bavarian heritage is evident in everything, from the décor, including alpine stone and timber finishes and big, communal tables; to the food, such as our legendary pork knuckle, crackling pork belly, classic sausages and schnitzels; and imported beers Löwenbräu, Franziskaner, Stiegl, Spaten and Hofbräu, it’s a contemporary interpretation with an easy-going, fresh look and feel.”
There will be big, communal tables for large groups and drinking ledges and high, beer-barrel tables for couples, pairs and solo diners.
The restaurant will be managed by Nicola Dobbins, who has been with the group for almost two years. Dobbins is relocating from The Bavarian Eagle Street in Brisbane where she was assistant general manager and she participated in the group’s future general manager program to ready her for this promotion. Don Lama is the corporate executive chef who oversees all of the Bavarian restaurants. He has been with the group for almost five years.
Pash said the menu will focus on classic Bavarian dishes but there will also be a range of light bites, including chicken wings, pork bao buns and spicy squid and build-your-own salads with a checklist of 50 ingredients to choose from.
“It’s all about affordability at The Bavarian, and our daily deals are a huge hit, including a $15 schnitzel and beer lunch offer, and dinner specials such as a $15 chicken burger and drink every Monday, two-for-one schnitzels on Tuesdays, and all-you-can-eat meat platters every Wednesday for $35.”
Every Sunday the focus is on families, with children under the age of 12 eating for free from the kids’ menu with a paying adult. The $10 kids’ menu includes the Little Brat Hot Dog and favourites such as chicken schnitzel, cheeseburger and grilled chicken wrap.
Located on the ground floor of the new Bradley Street restaurant precinct, below Bradley Street car park, The Bavarian Woden will seat 300, including outdoor seating for about 60 guests.
Rockpool Dining Group has created 45 full-time and casual positions at The Bavarian Woden and has supported the local economy by engaging about 50 professionals and tradespeople on the project.
