Level 3, 428, Little Bourke Street, Melbourne
03 9600 4477
- Karrysild (Curry Herring)
- Fiskefillet (Panko Crumbed Rockling Fillet)
- Gravad Laks (Beetroot Cured Salmon)
- Laksefillet (Pan Fried Salmon Steak)
- Dild (Sild Dill)
- Stegt Flæsk (Grilled Pork Belly)
- Kyllingebryst (Chicken Breast)
- Kalvelever (Crumbed Veal Liver)
- Roastbeef (Roast Beef)
- Aeg Og Tomat (Semi Dried Tomatoes)
We were immediately impressed as we dug into the Laksefillet. The thin fillet of pan-fried salmon was cooked to a perfect crisp which offered up a satisfying crunch. Its aptly fatty protein was well juxtaposed by the cold and refreshing potato salad and strands of cress. The slight fishy sensation, combined with the creamy goodness of the salad, ensured every mouthful was full of flavour.
Another highlight of our meal was the Gravad Laks. The beetroot cured salmon exhibited a stunning bright pink colour, which gave way to an incredibly soft and tender salom protein. The fish was beautifully complemented by a generous heap of buttery smooth creme friache and contrasted by crisp slices of daikon. Topping it all off was of course, the black caviar that added a stunning depth and richness in flavour. Simply impeccable.
We also thoroughly enjoyed the Roast Beef. The protein was incredibly tender and so succulent, sliced just right to provide the perfect amount of texture and flavour. The beef aroma was bold and forward, with its beautiful juices liberally flowing with each bite. The tang of the pickled cucumber cut right through the richness of the beef and mayo-like remoulade. This smørrebrød was finished off with a crispy onion ring, which was a novel yet rather clever way to add flare and crunch.
Both the Kalvelever and Fiskefillet were perfect specimens of crumbing and frying protein. The thin yet crumbly outer layer of the Kalvelever enclosed a moist, well-flavoured inner filled with veal liver. The beautifully soft and caramelised onions provided a pleasant sweetness throughout, while the still-runny fried egg added a welcome creaminess that held all the components together.
In contrast, the panko-crumbed Fiskefillet had a thicker batter that offered up a loud and satisfying crunch that gave way to a firm yet tender rockling fillet within. Topped with remoulade and lemon, this seemingly simple smørrebrød was just perfection.
Pretty much each and every single smørrebrød that we sampled today was nothing short of spectacular. It’s clear that much care and thought have been put into designing this rather diverse and photogenic menu, and coupled with the flawless execution, these signature danish sandwiches that Denmark House have dished up were nothing but sensational.
Not only did we find the flavours and textures well-balanced, but more importantly, the unique combination of ingredients were excitable and complementary of one another on each and every item. Needless to say, this made for a rather impressive meal.
Would Penguin Eat Again?
Being our first venture into Danish cuisine, it’s truly a shame we haven’t discovered it sooner. You can most definitely count on us to be back for more, again, and again!
Penguineats would like to thank Denmark House for inviting us to sample their new lunch menu.