Kalendereintrag Details

(English below) Du bist auf der Suche nach fester Nahrung während der Bar Convent Berlin? Dann komm ins BRLO BRWHOUSE!

An drei Tagen werden unsere Köche gemeinsam mit Alejandro Zarate & Bernado Galindo aus dem Campobaja in Mexiko D.F. ein Lunch-Menü kreieren.

Jeden Tag gibt es drei mexikanisch inspirierte Gerichte zur Auswahl und Barkeeper von San Cosme mixen Mezcal-Drinks als Begleitung.

Über Campobaja:

„Campobaja is a gastronomic proposal with a family background, based on high quality ingredients that come from the sea. With our cuisine we want to express the simplicity yet complexity of the Baja Californian culture. This has been framed due to the migrant groups that reside here, such as Japan, Korea, China, France, Italy and around different states of Mexico like Sinaloa and Oaxaca. Eating in Campobaja is going back to the food I eat when I’m at my grandmother’s, it’s tasting the family traditions of Baja California.“

https://campobaja.com/
https://www.instagram.com/campobaja/

Keine Reservierung erforderlich.

Menü:

----------TAG 1 | 7. OKTOBER----------

Gebackener Blumenkohl
mit Vadouvan Rub und Pale Ale Glasur, Bohnen-Vinaigrette, Bohnen, eingelegten Zwiebeln und Nussbutterbröseln | 9.00

Gebratene Artischocken
mit Tomatengel und -chips, Zwiebel- crème, Apfeltapioka, Orangenfilets und Estragonvelouté | 9.00

UPGRADE: Gedämpfter Kabeljau
(150g) | 7.90

BRLO BRWHOUSE × CAMPOBAJA

Pulled Pork Taco
mit Gochujang, Gurke, Koriander, spicy Sauerkraut | 10.00

BEILAGEN
Pan de Queso
mit Mezcal Dressing | 3.00
Guacamole
mit Mezcal | 3.00

----------TAG 2 | 8. OKTOBER----------

Wilder Brokkoli
mit geräucherter Brokkolicreme, fermentierten Radieschen, Brokkolicrumble und Schafskäse | 9.50

UPGRADE: Beef Tri-Tip
aus dem Smoker (100g) | 8.00

Rübe & Tamarinde (vegan)
Im Wasserbad gegarte Navetten und Kohlrabi, Rübengrün- und Rucolasalat, Tamarinde, Salzzitronen und Rucola Pesto| 8.50

BRLO BRWHOUSE × CAMPOBAJA

Geröstetes Gemüse Taco
mit Alioli, Karotten, Kohl und Bete | 8.00

BEILAGEN
Pan de Queso
mit Mezcal Dressing | 3.00
Guacamole
mit Mezcal | 3.00

--------- TAG 3 | 9. OKTOBER----------

Gebratene Artischocken
mit Tomatengel und -chips, Zwiebel- crème, Apfeltapioka, Orangenfilets und Estragonvelouté | 9.00

UPGRADE: Gedämpfter Kabeljau
(150g) | 7.90

Kürbis (vegan)
Geschmorter Butternuss Kürbis und Hokkaido im Salzkaramell mit Kürbis-Walnuss Püree, Haselnusscrumble und Karottensud | 8.50

BRLO BRWHOUSE × CAMPOBAJA

Würstchen Taco
mit Rinderwurst, Tomaten, getrockneten Chilis | 10.00

BEILAGEN
Pan de Queso
mit Mezcal Dressing | 3.00
Guacamole
mit Mezcal | 3.00

-----

Looking for something other than a liquid diet during Bar Convent Berlin? Then come to BRLO BRWHOUSE!

From Mon-Wed, our chefs will join forces with Alejandro Zarate & Bernado Galindo from the Campobaja in Mexico D.F. create a never-seen-before lunch menu.

Each day, there will be three Mexican-inspired dishes to choose from, and bartenders from San Cosme mix mezcal drinks with them.

About Campobaja:

"Campobaja is a gastronomic proposal with a family background, based on high quality ingredients that come from the sea. With our cuisine we want to express the simplicity and complexity of the Baja Californian culture. Japan, Korea, China, France, Italy and around Mexico. Sinaloa and Oaxaca. Eating in Campobaja is back to the food I eat when I'm at my grandmother's, it's tasting the family traditions of Baja California. "

https://campobaja.com/
https://www.instagram.com/campobaja/

No reservation required.

Menu:

----------DAY 1 | 7TH OCTOBER----------

Baked Cauliflower
With vadouvan rub and a pale ale glaze, bean vinaigrette, beans,
pickled onions and nut butter crumbs | 9.00

Fried Artichokes
With tomato gel and -chips,
onion cream, apple tapioca, orange fillets and tarragon velouté | 9.00

UPGRADE: Steamed Cod
(150g) | 7.90

BRLO BRWHOUSE × CAMPOBAJA

Pulled Pork Taco
with Gochujang, cucumber, cilantro, spicy chucrut | 10.00

SIDES
Pan de Queso
with Mezcal Dressing | 3.00
Guacamole
with Mezcal | 3.00

----------DAY 2 | 8TH OCTOBER----------

Wild Broccoli
served with smoked broccoli cream, fermented radishes, broccoli crumble and feta | 9.50

UPGRADE: Beef Tri-Tip
from the smoker (100g) | 8.00

Navettes and Kohlrabi
cooked in a water bath, turnip greens and rocket salad, tamarind,
salt lemons and rocket pesto | 8.50

BRLO BRWHOUSE × CAMPOBAJA

Roasted Vegetables Taco
with alioli, carrots, cabbage and beetroot | 8.00
SIDES
Pan de Queso
with Mezcal Dressing | 3.00
Guacamole
with Mezcal | 3.00

----------DAY 3 | 9TH OCTOBER----------

Fried Artichokes
with tomato gel and -chips,
onion cream, apple tapioca, orange fillets and tarragon velouté | 9.00

UPGRADE: Steamed Cod
(150g) | 7.90

Stewed Butternut and Hokkaido Pumpkin
in salted caramel with pumpkin- walnut puree, -seed mousse, hazelnut crumble, carrot sauce | 8.50

BRLO BRWHOUSE × CAMPOBAJA

Sausage Taco
with beef sausage, tomatoes, dry chiles | 10.00
SIDES
Pan de Queso
with Mezcal Dressing | 3.00
Guacamole
with Mezcal | 3.00

... And keep checking back for more delicious details!