Goanuts at The Brasserie

14 Nov
November 14, 2013 4.1 stars based on 8 reviews

Yesterday I was invited to visit the Brasserie Restaurant to try their new speciality, Goanuts. The restaurant is located inside the Guoman Tower Hotel, overlooking the stunning Tower Bridge. It is a special place for my husband and I, as we got married at the hotel 3 years back, so it would only be right that he came along for the food tasting.

Stunning views of Tower Bridge

Stunning views of Tower Bridge

Inside the Brasserie at the Guoman Tower Hotel

Inside the Brasserie at the Guoman Tower Hotel

So what are Goanuts? The savoury dish is the brainchild of Guoman’s executive chef, Christian Rozsenich, and is set to rival the cronut. If you haven’t heard of the latter, then you must have your head buried in the sand or living in the outer Hebrides – it is a croissant-doughnut hybrid created by New York chef, Chef Dominique Ansel. Now back to the Goanuts…the dish is a doughnut stuffed with goats cheese, and I for one am excited to try this new flavour sensation.

Upon arrival to the Guoman Tower Hotel, we were greeted by senior sous chef, Patrick Graf, who was also involved in creating the Goanuts. He was kind enough to show us inside the kitchens to see how this dish is made.

Chef Patrick Graf

Chef Patrick Graf

While I haven’t really understood the craze for cronuts – give me a yum yum anyday! – I loved the Goanut. Two goats cheese balls, one with a softer sweet doughnut texture with a delicate goat cheese and mascarpone centre, and the other with a more punchier goats cheese flavour encased in a crunchy shell. Simply delicious. They are served with a silky salted caramel mousse, marinated beetroot and crunchy maple coated pecan nuts, which compliment the goanuts, almost intensifying the sweet flavours in one ball, and the saltiness in the other.

Below is Maxy, who is fairly new at the Brasserie’s kitchen. She showed us how to plate the Goanuts.

Maxy preparing the Goanuts

Maxy preparing the Goanuts

Go nuts for Goanuts.  Goats cheese doughnuts served with salted caramel mousse, beetroot compote, caramalised pecan nuts and cress lettuce

Go nuts for Goanuts

Inside the goanut

Inside the goanut

The Brasserie has traditionally been associated with your typical pub fare, offering dishes such as fish and chips, burgers, sausages and mash etc. but the last two years has seen a complete revamp to the menu following the arrival Christian, Patrick and others. Patrick explains that they are keen to offer diners “homemade, clean and flavourful food”. You will see several Bavarian style dishes on the menu due to much of the Brasserie’s cooking team being Austrian. The menu has proven to be popular, as the Brasserie has has just won a TripAdvisor Certificate of Excellence for 2013.

We were excited to try two popular dishes from the menu, the lobster ravioli served with a lobster bisque – apparently it takes three days to prepare this dish as the fish stock and the bisque are made from scratch using fresh ingredients, and the 8 hour slow roasted pork joint served with a savoury walnut pudding and tangy sauerkraut. Both dishes were sublime.

Lobster ravioli served with prawns and lobster bisque

Lobster ravioli served with prawns and lobster bisque

Lobster ravioli served with prawns and lobster bisque

Lobster ravioli served with prawns and lobster bisque

8 hours slow roasted pork joint with sauerkraut, walnut pudding, crackling, thyme jus and balsamic infused mascarpone

8 hours slow roasted pork joint with sauerkraut, walnut pudding, crackling, thyme jus and balsamic infused mascarpone

For dessert, we sampled their steamed chocolate nut cake; key lime parfait, which was perfected after Patrick’s stint in the Caribbean; and quark dumplings, an Austrian classic better known as topfenknödel. The key lime pie was a definite hit amongst my husband and I.

Steamed chocolate nut cake with pistachio mousse in a tuille, cherry sauce and vanilla ice cream

Steamed chocolate nut cake with pistachio mousse in a tuille, cherry sauce and vanilla ice cream

Key lime parfait with coconut espuma and cranberry meringue

Key lime parfait with coconut espuma and cranberry meringue

Quark dumplings with balsamic strawberries and clotted cream

Quark dumplings with balsamic strawberries and clotted cream

I was really surprised how good the food tasted at the Brasserie and will definitely be returning with friends and family. The restaurant has come along way since I last visited three years ago and anyone who serves doughnut as a starter gets two thumbs up from me.

A big thank you to Patrick and all the staff at the Brasserie who were incredibly warm and friendly.

Full Disclosure: My husband and I were offered a free meal at the restaurant, however in no way were we asked to provide a positive review. All the opinions on this post are my own.

Tags: , , ,
8 replies
  1. Sonal says:

    I love cheese and I love donuts! They look delicious.

    Reply
    • Tina Anand says:

      Thank you Sonal. They really were delicious. Sweet bread with salty goats cheese, its an unusual combination that works so well together.

      Reply
  2. Sanjay says:

    Pictures look amazing and these Goanuts are making me go-a-nuts! I must visit the restaurant and try these for myself.

    Reply
    • Tina Anand says:

      Thank you Sanjay. Let me know how you find the Goanuts when you go. Their slow-roasted pork and lobster ravioli were also a big hit with us.

      Reply
  3. recipesfromapantry says:

    The food at the tower hotel is gorgeous. And that Goanut, oh wow.

    Reply
  4. Sylvia says:

    Dessert looks so delicious! Very tempting pictures Tina ;)

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

© Copyright - The Spicy Pear