First visit to Naschmarkt, an Austrian (with some other Central European influences) restaurant in Campbell. Quite impressed with the quality of dishes, very high level of execution with a lot of emphasis on details. Overall cooking on the same level as you would get in upscale restaurants in Austria and Germany.
Warm bread to start the night
Austrian Cold Cuts - Excellent mixture of house-made pork belly rillette, chicken liver mousse, red pepper mousse, speck, two types of salami, pickled vegetables
Smoked Bratwurst with braised sauerkraut, caramelized onions
Goat cheese purse salad, rosemary, honey, mixed greens, mandarins, walnuts, balsamic vinegar reduction
Jaeger Schnitzel - pork schnitzel braised in a mushroom cream sauce, spaetzle, broccolini and garlic confit (one of the best version we ever had in a restaurant)
Kraut Rouladen - beef, pork, smoked bacon filled Savoy cabbage with creamed leeks, fingerlings, carrots, greens, mushroom demiglace (another outstanding version of this classic dish)
Double cooked Pork Belly, pear puree, roasted cauliflower, seared treviso, master jus (melting tender with crispy skin, good balance between tart and sweet from the treviso and pear which cut into the richness of the pork belly)
Salzburger Nockerl - fluffy vanilla souffle with blueberry compote, vanilla bean ice cream
Apfel Strudel - apple & hazelnut strudel with whipped cream, toasted almonds, vanilla bean ice cream
