Interlude
Editorial
At the end of Brunswick Street where you’ll find a mixture of trendy food, stylish homewares, grunge and poverty, you’ll also find one of Melbourne’s most cutting edge restaurants. You might not expect to find such a restaurant in this neighbourhood but Interlude sits very prettily among its eclectic mix of neighbours. Inside, everything is calm and elegant with a carefully selected white and olive green colour scheme. Look further inside to the kitchen, where chef Robin Wickens proves every night why he has earned a name for himself as one of the city’s top young contemporary chefs.
Wickens enjoys playing with his food, experimenting with flavours and techniques. Expect lots of foams, powders and unexpected combinations, with each course composed of many small, beautifully presented and intensely flavoured dishes. The menu sets out a list of ingredients for each dish, but that’s not much help. It’s like describing a diamond as “carbon, pressure, heat”. Go with an open mind and with someone you’re happy to spend many hours with, because the full degustation will take some time. It is possible to have two or three courses but you really ought to go for the roller-coaster ride of seven or ten (of which three will be dessert), with the option of the sommelier’s selected wines. It’s clever, it’s witty, it is technically impressive and it can change your perceptions of what fine dining can be.
Rita Erlich, April 2008
User Feedback
Your Feedback
0 User review (add yours)