- Alex Harmon
- Wednesday, 22 June 2011
There’s nothing like Czech food on a gloomy winter’s night to push the buttons on your new winter clothes. I was seduced by the Devil’s Toast ($9.90); crunchy fried bread topped with spicy mince and melted cheese. Marinated Prawns ($11.90), in a rich creamy sauce, were delicious but responsible for my garlic odour the next day. The Stuffed Mushrooms ($11.90) were pieces of heaven oozing blue cheese. An orgy of meat arrives in the Traditional Bohemian Party Dish ($25.90): smoked pork, roast pork, roasted young duck, sausage served with red cabbage, and sauerkraut with bread and potato dumplings. The Roast Pork Knuckle ($25.90) is the size of my head and, on a breadboard with a knife stuck in it, looks rather medieval. In fact I was feeling very Henry the VIII as I pondered the dessert menu whilst still enjoying a main of Marinated Beef ‘Svickova’ ($22) a traditional Czech recipe that combines a root vegetable sauce bread dumplings and a dollop of cranberry sauce and cream. The meat is thinly sliced and the sweetness of the sauce makes it a dainty meal to prelude dessert. Finally a Czech mulled wine, Svařák ($7.90), helped settle the feast from within. I left buttons bursting – full and fulfilled.
42 Kellett Street, Potts Point
Ph: (02) 9368 0898 www.prague-restaurant.com.au
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