Gastrology bloggers dined courtesy of Restaurant Dansk.
Restaurant Dansk impresses with outstanding contemporary Danish cuisine. Located in the heart of Melbourne’s CBD, the Restaurant Dansk is a brilliant introduction to Nordic cuisine and focuses on modern techniques to emphasise clean, crisp flavours, especially from hedgerows.
The menu created by top Danish chef Bente Grysbæk and Head Chef, Zoran Micevski is exciting without being over-theatrical, featuring lighter and traditional dishes like smørrebrod to bolder and more heartier dishes.
The design of the dining room is Nordic cool at its best - egalitarian, clean, understated and timeless.
Our dining experience at Restaurant Dansk commenced with a lovely cocktail over some traditional dark Danish rye bread based starters. The Copenhagen, a classic Denmark House cocktail combined a slight anise flavour from the Bols Genever and was perfectly balanced with the sweetness of the Cheery Heering liqueur while delivering a fresh sourness from the lime and aroma from the Angostura Bitters.
Curried herring on organic rye bread
The curried herring (a cherished staple) was a smooth exotic taste combining flavours of the orient and the north.
Pate on organic rye bread
The pate on the other hand was light with beautifully caramelised onions which added sweetness and crispy bacon which added an addictive salinity to the dish.
Seafood sausages made with scallops and prawns served with sautéed spinach and creamy scallop sauce
This seemingly casual dish sausages was the absolute highlight of our evening. Carefully and intelligently composed to combine texture and flavour in exciting ways, the delicate seafood sausage of emulsified mousseline was poached to perfection before searing. The result was sensational - a light in texture and flavoursome scallop and prawn sausage with luxurious scallop beurre blanc and wonderfully wilted spinach. The addition of coriander was a masterstroke which added interest and a delightful freshness.
Braised pears and apples served with sweet crumbs, whipped cream and pear chips
The pear apple crumble consisted of syrupy morsels of pear and apple which harmonised with the biscuit-like crumble.
Warm beer porridge and white chocolate ganache
Made from Dansk Restaurant’s organic rye bread and dark ale, the bread and beer porridge had a wonderfully rich, complex taste. We loved the addition of decadent chocolate ganache which echoed the creaminess of the porridge. It was both interesting and absolutely delicious.
A Danish oasis with plenty of gastronomic rigour, Restaurant Dansk stands out from the crown with Nordic clean-tasting, honest dishes made from impeccable ingredients.
Location: Level 3, 428 Little Bourke Street, Melbourne