Melbourne’s Denmark House Launches New Danish Menus Led by Copenhagen-Experienced Chef
Denmark House will introduce new lunch and dinner menus and extend its opening hours at its Little Bourke Street restaurant from September.
Head Chef Raj Shrestha is leading the menu changes after spending more than 10 years working in Denmark. Born in Nepal, Shrestha began his career in his family’s restaurant before moving to Denmark after high school.
His Copenhagen experience includes Michelin-starred Restaurant 108, Hotel Skt Petri and bakery Andersen & Maillard. He later became Head Chef at Feed Bistro before moving to Melbourne.
“At Denmark House we’re creating a dining experience that feels genuinely Danish while celebrating the incredible produce available here in Victoria,” Shrestha said.
Smørrebrød Takes Centre Stage at Denmark House
The daytime menu will focus on smørrebrød, Denmark’s traditional open-faced sandwiches served on rye bread. Denmark House will make its naturally fermented rye bread in-house.
Options will include tuna tartare with lime, herb remoulade, and kohlrabi; marinated dill herring with capers, red onion, and herbs; smoked salmon with pickled cucumber and horseradish cream; and roast beef with remoulade, pickled cucumber, and fried onion.
Other combinations include roasted pork with braised red cabbage, baked apple and mustard, and winter mushrooms served with thyme, garlic butter, crème fraîche, and pickled shiitake.
A Feed Me Danish option will serve four chef-selected smørrebrød, with diners able to add matched akvavits. Denmark House also plans to introduce its own house-made akvavits.
The evening menu is scheduled to launch later in September. It will centre on seasonal Danish dishes made with Victorian produce, using pickling, fermentation and traditional Scandinavian cooking techniques. Prices for the new menus have not been provided.
Denmark House’s drinks selection includes Danish akvavits, imported Nordic spirits, schnapps and Carlsberg on tap. Its Akvavit Bar also serves Danish interpretations of classic cocktails.
The cocktail list includes the Koldskål, made with lemon juice, vanilla vodka, St Germain and egg white, and the København, combining Begin gin, Heering cherry liqueur, lime, sugar syrup and bitters. Other options include the Lakrids Kaffe Martini, Dansk Spritz and Hyldeblomst Spritz.
Denmark House currently opens Monday to Wednesday from 12pm to 3.30pm, Thursday and Friday from 12pm to 9pm, and Saturday from 12pm to 2.30pm.
Website: www.denmarkhouse.com.au
