South Melbourne Market

Lasse’s contemporary approach to Danish cuisine uses French influences to bring out the best in seasonal produce. His menu features: burnt onion and hard cheese on Danish rye; whole flounder to share, pan-cooked meuniere style in lightly browned butter, sprinkled with lemon and parsley, accompanied with creamed cabbage and charred leek; rack of lamb, pan seared and oven roasted, basted and sauced with rosemary garlic butter, served with classic french pommes fondant and honey- thyme roast carrots; and for a heavenly dessert, delicious rhubarb tart with crème fraiche