Goldfinch sits down a courtyard path just behind Kongens Nytorv, and stepping inside feels like entering a world of its own. You can sit at the bar and watch the kitchen work the flames, smoke rising and meats hanging above the grill, which makes it immersive from start to finish. The menu leans Cantonese, refined but with real edge.
We kicked off with cocktails: the 1-Up, refreshing with muscat grape, vanilla and yogurt, and a lychee martini, pure boozy lychee goodness. A cold cucumber salad, bright, fresh and crunchy. Pork wontons, juicy and tender, swimming in chili oil, black vinegar and coriander, tangy and full of depth. Sticky rice tucked inside a lotus leaf with lap cheong sausage and shiitake, the leaf locking in an earthy, herbal richness. Then the black bean chicken, tender pieces coated in a savory sauce powered by fermented black beans, perfectly salty and layered with umami. And the dan dan noodles, a refined take on the Sichuan classic: springy wheat noodles in spicy sesame sauce with minced pork, peanuts and preserved mustard greens, lighter and cleaner but still numbing, spicy and fragrant.
This is a date-night or food-focused-evening spot, on the pricier side but worth it for a special night. Sit at the bar for the show, order cocktails, and leave with a long list of dishes you still want to try, because you will.
Modern Chinese cooking with attitude, elegance and edge.
But now… the real question is… where do we go next?
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