Banksia Food & Beer

We were lucky enough to get a deal for more than 50% off, eating at Banksia. When we first arrived, they took our coats, which is very rare for restaurants in Denmark.
The deal that we got was for a three-​course meal. We started with Crocodile dumpling soup and Kerala fried prawn. The dumpling was delicious and succulent. Very mild tasting meat with a hint of cumin in the broth. The fried prawn was crispy on the outside and had an excellent texture on the inside. The black wild rice might be overcooked, just a bit though, but were nicely seasoned.
For the main course, we had the kangaroo and the Banksia steak (250g). The kangaroo meat (Sous-​vide method) was very moist and tender. Some people might not like the gamey taste (it has a faint taste of liver). It came with mashed sweet potatoes which were a nice surprise. The whole thing was garnished with fried garlic and artichoke chips. The Banksia steaks were very excellently prepared medium (for one that normally likes her steak well done). Wow, what not to like. From the meat juice to the meat itself… perfect. It was served with mashed eggplant (sweet taste), and some kind of deep fried quinoa bars (texture wise). One thing that might help the taste overall is just a tad salt.
Then there was the desert. We had a nice cup of Peanut butter parfait with crunchy caramel sprinkled on the top and white chocolate on the bottom.
The one that I had was White chocolate bread and butter pudding. That chocolate cream was to die for. The pudding was sweet and citrusy. Beware that it might not go well with red wine.
Overall the food was excellent. The staff was friendly and attentive.
If you have seen the «15% off for the first check in» offer on Unilocal,just be aware that the owner didn’t know anything about it. So you might want to ask first.
One thing that we didn’t like was the horrilbe accoustic. They should concider putting more stuff on the wall.

I was lucky to be invited for a pre-​opening tasting of Banksia’s menu last fall, and finally returned yesterday for a Valentine’s Day dinner. Both times, I was completely convinced!
First off, I really love the interior. The décor is friendly, clean, and modern, yet still cozy. The baby blue walls and chairs, heavy wooden tables, and white linen napkins have an upscale feel, which is accentuated with simple white candles and pops of color from fresh, exotic flowers. I especially love the white wall panels!
If you want to start your dinner off with a cocktail, I highly recommend the one with coconut, mango, lime, and macadamia — it tastes almost like pie! Alternatively, they have a long list of beers on tap, which you can also get in the downstairs bar.
The wine list has a great selection of Australian and New Zealand wines — I am especially excited about the sparkling Shiraz.
The menu is modern Australian and has changed slightly since my first visit. I was lucky to try a lot of the dishes, but a clear favorite is the kangaroo — incredibly lean and tender, with game-​like flavors, served on a sweet potato mash.
For the Valentin’e Day dinner, we opted for the special four-​course sharing menu with the wine pairing, and weren’t disappointed. The menu was a selection of classics (breaded crocodile balls with chili aioli, pan-​seared tuna steak rolled in black sesame with a warm Asian salad, the kangaroo, and the dessert trio). The wine pairing worked beautifully, too.
Staff is super friendly and attentive, happy to answer any questions you have, or simply have a little chat with you, which is definitely not the norm for Copenhagen.

Situated in the very heart of Copenhagen, the former Barons famous court yard houses several bars and restaurants. The Barons very own residence, which has also formerly been occupied by the restaurant Den Tatoverede Enke (The Tattooed Widow), is now the home of Banksia — an Australian concept restaurant and the younger sister of acclaimed restaurant Tight.
This New Years Eve was, for practical reasons, to be spent in a central place and without too much hazzle. Being who I am, it never occured to me to make reservations before the holidays set in, so one day prior to the main event I found all restaurants in central CPH with an online booking option completely booked. I then did what I rarely do — picked up the phone and made an actual phone call.
This, as it turned out, was a very smart move. The super friendly maitre d at Banksia had me hooked up with a table for two in no time and when I came in to pay in advance, he had time for a short tour of the restaurant and a nice chat. Even when it later turned out that three of our friends happened to have a table at the same seating, it as no problem to change the reservations so that we could sit together. This kind of flexibility on such a big night should be rewarded.
As for the food, it was nothing short of excellent. The NYE menu consisted of five courses — a symphony of beets for appetizers, crocodile balls (and by balls, they do mean dumplings) as a starter, kangaroo cooked sous-​vide in a very tasty broth as an entrée, slow cooked pork belly and fried scallops as main course and zesty trifle for dessert, all accompanied by a wine menu tuned in alignment with the different courses. The service was impecable — all waiters were kind, servile and easy-​going although this must have been the busiest of nights, which just tells me that this place knows how to prioritize. We had an excellent experience and we will not hesitate to make reservations another day.

I was fortunate enough to try this place last week and it was quite the food experience! We were served crocodile and kangaroo (which I have been served before.)
First off, I really like the space. The bar downstairs is very cozy with a great cocktail and draft beer list. The tables for dinner are upstairs and the staff are very friendly. The crocodile dumpling soup was very tasty with good flavor, and the Wagu steak was phenomenal! The kangaroo was alright, however it’s not my cup of tea but it was served with mashed sweet potatoes which I really enjoyed. I am looking forward to go back and try their pumpkin ravioli and their peanut butter parfait dessert plus all their yummy cocktails!
If you like a good drink list and a nice atmosphere w