Down under in Copenhagen: Banksia Food & Beer

Down under in Copenhagen: Banksia Food & Beer

Last week, I was so lucky to be invited to the opening of a new, really exciting restaurant here in Copenhagen: Banksia Food & Beer specializes in modern Australian cuisine as well as – the name suggests it – craft beers. Now, I’m not one to turn down an invitation, especially after taking a quick peek at the menu, which offers exciting meats such as crocodile and kangaroo as well as a mouthwatering selection of desserts. So, boyfriend in tow, I arrived

We arrived and were greeted by friendly staff, who led us to our little table right under a window. The decor is friendly, clean, and modern, yet still cozy. Baby blue walls and chairs, heavy wooden tables, white linen napkins, simple white candles, and pops of color from fresh, exotic colors. I especially love the white wall panels!

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Clean interior at modern Australian restaurant Banksia, Copenhagen

Once seated, we received the menu and got ready to order. As has become a custom of mine, I started with a cocktail from their exciting selection. This beauty was with coconut, mango, lime, and macadamia and was absolutely brilliant – it tasted like pie! I loved the macadamia-rimmed glass, such a fun twist.

Cocktail with mango, macadamia, and lime at modern Australian restaurant Banksia, Copenhagen

Cocktail with mango, macadamia, and lime at modern Australian restaurant Banksia, Copenhagen

We got some bread as well, served with “volcanic butter” – it is somehow dyed black with a natural, taste-neutral ingredient, and topped off with flaked salt. So weird and so tasty! Have you ever eaten black butter?!

Bread and volcanic butter at modern Australian restaurant Banksia, Copenhagen

Bread and volcanic butter at modern Australian restaurant Banksia, Copenhagen

For starters, we had selected a serving of the roasted butternut pumpkin ravioli with baby spinach, pesto, a hint of ginger, and roasted pine nuts, as well as the obligatory crocodile dumpling soup. As we were discussing the menu and what to order, the boyfriend and I decided that we definitely had to taste both the crocodile and the kangaroo – which neither of us had tasted before.

The ravioli were excellent, the roasted pumpkin came through nicely, and the entire plate just smelled and tasted like fall.

Pumpkin ravioli with spinach and pine nuts at modern Australian restaurant Banksia, Copenhagen

The crocodile dumpling soup made for an excellent photo opportunity, as the hot broth was served separately to be poured into the bowl of crocodile dumplings and fresh, crunchy veggies at the table.

The crocodile meat was surprising, not very strong in taste, and the texture was somewhere between chicken and pork – that’s the best I can describe it. The broth was really yummy, too, and it all went together really well.

Crocodile dumpling soup at modern Australian restaurant Banksia, Copenhagen

Crocodile dumpling soup at modern Australian restaurant Banksia, Copenhagen

After the crocodile, we were up to the next Australian beast: kangaroo! It came served with a sweet potato mash and whole roasted garlic cloves. I was really excited to try it, and I was pleasantly surprised. The texture is close to beef, very tender, and with a hint of a game-like taste to it. I’m not an expert, but my Australian friends tell me that they cooked it pretty much perfectly, even though it’s very easy to overcook.

Kangaroo steak at modern Australian restaurant Banksia, Copenhagen

But as good as the kangaroo is, my main totally stole the show.

If you go to Banksia, you absolutely MUST order the duck! You will thank me later.

Perfectly tender, slightly pink duck breast with a crispy skin, in a whiskey and raspberry glaze, served with wild rice. This is hands down one of the best duck dishes I’ve ever eaten. I’m drooling on my keyboard as I’m typing this, and I wish I was eating this right now!

Duck breast with whiskey-raspberry glaze at modern Australian restaurant Banksia, Copenhagen

Let me just say that the picture doesn’t do the amazingness of this dish justice. It was SO GOOD.

Being the proud owner of a dessert stomach and the world’s largest sweet tooth, obviously I made us order dessert, too. The boyfriend is not the biggest dessert person, but when he saw the coconut pancakes with coconut ice cream on the menu, his eyes lit up. So much coconut!

The pancakes reminded me of Danish “æbleskiver” – perfectly round, but a bit more dense. Despite the coconut, they weren’t too sweet, which is why you get that scoop of yummy ice cream.

Coconut dessert at modern Australian restaurant Banksia, Copenhagen

I had seen the dessert “trifecta” on the menu – so you’re telling me I can get three different desserts in one? Sign me up! This plate is called “The Taste of Australia”, and consists of a lamington (squares of sponge cake, jam in between, dipped in chocolate and covered in coconut), a mini pavlova with strawberries and kiwis, and a “cherry ripe” – a classic Australian chocolate bar with a cherry and coconut filling.

"Taste of Australia" dessert at modern Australian restaurant Banksia, Copenhagen

"Taste of Australia" dessert at modern Australian restaurant Banksia, Copenhagen

As you can see, I totally hated the dessert…

"Taste of Australia" dessert at modern Australian restaurant Banksia, Copenhagen

… just kidding! Especially the pavlova was perfection, so light and airy that it totally makes you forget that you’re probably eating hundreds and hundreds of calories.

Oh well, nothing a nice espresso can’t fix, am I right?

Copenhagen Coffee Lab espresso at modern Australian restaurant Banksia, Copenhagen

With the meal, I got two glasses of wine – a rosé for the starter, and a red for the main. I went with the pairing suggested by our host, and I really liked both of them. My Australian friend also told me to try their sparkling Shiraz next time, which I definitely will.

All in all, it was a lovely evening, with friendly service, delicious food, and great drinks. We already have plans to come back soon; I need to try their seared tuna with black sesame, the slow-cooked veal, the Banksia burger with beetroot, pineapple, and egg, and the sticky date pudding, and the boyfriend has his sights set on the Wagyu steak…

 


Banksia Food & Beer – Boltens Gård, Gothersgade 8D – banksia.dk

I was invited to sample Banksia’s menu for free. I have received no additional compensation for writing this post. All opinions are my own.

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2 thoughts on “Down under in Copenhagen: Banksia Food & Beer”

  • We used to have Kangaroo ( skippy we nicknamed it), quite often. It is very lean, high in protein and low in fat. Good for you. Now we can get Kanga Bangers ( Kangaroo sausages) too. The desserts however, look a bit ordinary. But then Cherry ripe, lamingtons and mini pavs are easily obtainable at the local supermarket. I am glad you liked them. I certainly like the sound of that burger!

    • Thanks for your comment! I really enjoyed the kangaroo, I love lean cuts and a bit of a gamey flavor :)
      The desserts were very tasty, and both lamington and cherry ripe were totally new to me, as I’ve never been to Australia. I also really want to try their sticky date pudding!

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