Haute gastronomy and culinary experiences

 

 

 

 

 

 

AN EXCEPTIONAL FOCUS ON GASTRONOMY

 

At Moltkes Palæ, we go the extra mile to provide modern gastronomy of the highest quality. We strive to compose our menus based on the season, where fresh, unique produce and ingredients take centre stage.

Our team of innovative and professional chefs are passionate about creating modern menus featuring exclusive flavours. We aim to compose menus that are equal to those you would enjoy at a Michelin-starred restaurant – just on a grander scale. With us, the focus is on elevating event execution and gastronomic concept development to an even higher level. At the same time, our ambition to deliver modern gastronomy to our guests is based on traditions of good craftsmanship and professional pride. We view the food that we serve and the setting of Moltkes Palæ itself as two halves of a symbiotic relationship. In that way, the edible aspect of our offering is inextricably connected with Moltkes Palæ’s overall impression when we celebrate togetherness over amazing culinary experiences.

Our gastronomy is rooted in:

  • The classic Nouvelle Cuisine of France
  • The modern New Nordic Cuisine movement
  • Spices and inspiration from world cuisine: Japanese fermentation, South American fire and passion, plus a few other unique overseas ingredients
  • Local and organic produce and ingredients wherever possible

 

OUR APPROACH AND CONSIDERATION FOR SUSTAINABILITY 

In 2021, we were awarded the Bronze Organic Cuisine Label by the Danish Veterinary and Food Administration. This means that 30%-60% of the foods we use are organic.

We collaborate with local Danish suppliers, and with a growing focus on sustainability we aim to increase our consumption of local and organic produce. We believe that fresh, organic produce grown at its own natural pace provides the best taste and quality, and with a reduced environmental burden.

Quality is synonymous with Moltkes Palæ and gastronomy is at the very heart of our concept. We are working to increase our sustainable engagement, and to continue offering our guests the best of the best in taste going forward.

 

Other initiatives 

Our kitchen makes every effort to reduce food waste, and for this reason we do not offer buffet options but rather, plated service. We utilise surplus food from our kitchen for our lunch catering service and staff meals, and all transport takes place in electric vehicles.

 

SAMPLE CLASSIC MENU

Seasonal snacks

Hand-peeled prawns – confit potatoes – radish – pea emulsion

Asparagus – browned butter – almonds – fermented asparagus blanquette

Veal rib roast – leeks – pickled vegetables – pepper sauce

Rhubarb – chocolate – black cardamom – nuts

SAMPLE SIGNATURE MENU

Standing hors d’oeuvres

Gillardeau oysters – horseradish ketchup
Tapioca & crisp chicken skin – trout roe – crème fraîche – cress
Grilled bread – steak tartare – chimichurri

Menu

Scallops – pickled cucumber – kaffir lime – mussel sauce

Pâté en croûte – guinea fowl – duck foie parfait – apricot – bitter greens

Chateaubriand – black truffle – Montpellier butter – grilled vegetables – smoked marrow

Moltkes Baked Alaska – vanilla ice cream – tonka bean – strawberry sorbet

Petit fours

SAMPLE AOC MENU

Standing hors d’oeuvres

‘Gode råd’ biscuit with truffle & radishes
Raw shrimp – toast – dill
Reindeer puree – chicken liver – blueberries

Menu

Oscietra caviar – gooseberry – wild herbs

Limfjord oysters – cabbage – cucumber

Grilled scallops

Porcini – onion – Vin Jaune

Barbecued quail

Apple – sorrel

Charred sunchoke

Pine cone – ganache

MEETING & CONFERENCE MENU

Coming soon – and you won’t be waiting in vain

Read more about the possibilities at our other venues

Spisesalon Bryggen

up to 150 guests

Pakhus Bryggen

up to 150 guests

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