Now serving signature Smørrebrøds, new Nordic cuisine and championing local driven-produce at lunch
Freyja, the sophisticated restaurant with a ‘New Nordic’ approach to Australian dining, has opened for lunch, welcoming traditional Danish smørrebrød’s to Melbourne’s Olderfleet building. Freyja’s will now provide the perfect lunchtime spot for city workers and visitors, continuing to celebrate New Nordic cuisine, using ultra-local and seasonal Australian ingredients.
“As New Nordic cuisine focuses on working with the seasons, we always talk with local farmers, growers and suppliers. It’s a collaborative process built on educational relationships. Our vision and menu mature with each season.” says Executive Chef, Jae Bang (Norway’s Re-naa, New York’s Daniel, Spain’s El Bulli and Arzak).
Bang looked to specialist produce suppliers, Yarra Valley Caviar, Ramarro Farm and Clamms Seafood to inspire the lunch menu. Delivering an elevated, yet approachable dining experience, the menu is designed as a culinary journey to share, offering a combination of small plates and main courses. Highlights include:
• Asparagus served with mushroom, onion and sorrel
• Beef tartare paired with tarragon, quince, black radish and Tasmanian mountain pepper
• Cauliflower with ras el hanout, koji and Makrut lime oil
• Rainbow trout, paired with broccoli leaf and sherry sauce
• Chicken served with zucchini and salted lemon
• Kingfish with fermented tomato water, yoghurt and black current wood oil
Freyja’s signature Smørrebrød – a traditional open-faced sandwich served on rye bread – is one of the most quintessential Nordic dishes on the menu. Toppings, condiments and garnishes available will vary, depending on the season. Freyja’s current options include:
• School prawn — egg salad, mustard greens, cayenne
• Brassica — mushroom, buckwheat, Toquinho chilli
• Duck — olive, rosemary, lemon
This new lunch offering also sees the arrival of two semi-private dining areas, located in the underground dining space. Here you can descend the lift or spiral staircase to a moody room with deep-ocean walls, timber ceiling detailing, light timber flooring and raw concrete – exuding an earthy atmosphere.
The dining space can be sectioned off to accommodate intimate experiences of up to 24 guests, or opened up for larger feasts, catering for up to 65 seated guests. The restaurant has several options for lunch and dinner – banquet menus with drinks can cater for most dietary requirements.
• Lunch — Tuesday to Friday, 12pm until 3 pm
• Dinner — Tuesday to Saturday, 5:30pm until late
• Closed from Sunday, 25 December 2022 to Wednesday, 28 December 2022
• Closed from Sunday, 1 January until Monday, 16 January 2023
• Reopens Tuesday, 17 January 2023
Image credit: Jason Loucas