RESTAURANT MESSAGE - October 08Dear valued Interlude patrons,
Our last day of trade at Interlude will be on Saturday 25th October.
This decision has not been taken lightly. We have decided to concentrate our energies into our upcoming restaurant in the city, and we feel that we cannot achieve this and keep up the high standards at the Brunswick Street location that we have become known for.
We thank you for your help and support over the past four years, and encourage you to join our mailing list to keep updated with our progress.
For all enquiries about the restaurant after 25th October, please call 03 9248 5401.
Our thanks and best wishes,
The Team at Interlude LOCATIONTen minutes north of the CBD by car.
PROFILED BY DE GROOTS MEDIAAt 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 into 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
DETAILSWhen Interlude tentatively opened its doors on a warm February morning in 2004 little did everyone know what an impact it would have on the Melbourne restaurant scene. This 45 seater Brunswick Street eatery, with its minimalist decor and beautiful fruit inspired artworks was a little slow in starting but gradually word spread of the magic that was happening within and the people came … and came. Now the dining room is a buzz as patrons sample the modern French influenced cuisine and admire the wall of awards this young restaurant and its chef have achieved.
Classically French trained restaurateur Robin Wickens has poured his heart and soul into this restaurant and it’s evident in every dish. Choose the three degustation menus to gain full appreciation of this chef’s talents. The wine list is both extensive and impressive with a knowledgeable sommelier and restaurant manager on hand to guide.
Boasting a complex menu that changes every six weeks, Interlude offers intimate dining experiences where food and wine matching is passionately encouraged.
Chef Robin Wickens, at the tender age of 29 has had a stellar career. He spent a two and a half year apprenticeship with Raymond Blanc at Le Manoir Aux Quat Saisons in England and has worked in some of London's leading restaurant's including Chez Bruce and Pied a Terre. Wickens retains much of his classical training on the Interlude menu, imparting his wealth of knowledge on staff at Interlude to create daring and luscious dishes in a Modern European style.
At Interlude a host of specialists have been chosen to help create your next ultra-dining experience. Owner/Chef Robin Wickens truly care about getting it right.
Aromatics sparkle from the wine list in the summer months, while heavier blockbuster reds are the trend for winter fare. A blend of classic cool climate Australian sparklings are offered by the glass, along with French and Alsatian drops and three styles of sherry suited to apertif.
Further down the list, wines by the bottle comprehensively cover best regions by variety. Eden Valley to Alsace Riesling, Veneto Pinot Grigio and Loire Valley Sauvignon Blanc are followed closely by Italian reds, a broad range of Barossan blends and a large list of dessert wines.
Expect all of your favourite indulgences at Interlude, including friendly service and an extensive cellar of wines.
Lunch is a set lunch menu with glass wine ($30/2 course; $40/3 course)
Dinner is dégustation only ($90 7 course without wine/$150 with; $125 11 course without wine/$200 with; $175 17 course without wine/$275 with).
What the Critics have to say:“...eating here remains an intellectually, gastronomically challenging experience, pushing boundaries forwards and sideways when it comes to ingredients, textures and techniques...Wickens remains an adventurous talent in an industry with too few such mavericks... 17/20” The Age Good Food Guide 2007“…one of Melbourne's few remaining outposts of high cooking…”John Lethlean, Gourmet Traveller, November 2005"...This is less an interlude than a star-studded performance (at matinee prices) from one of Melbourne's most ambitious and accomplished young chefs... His cooking seldom falters...16/20"The Age Good Food Guide 2006“This is a small, refined chef's-own restaurant in the tradition of Jeremy Strode's Pomme or Donovan Cooke's est of the '90s. And there is room for comparison: like the best chefs, Wickens is evolving and adapting. And, at just 29, he has the arrow of youth in his quiver.” John Lethlean, Gourmet Traveller, July 2004“Robin Wickens, the chef-owner of Interlude, can cook as well as any of them (Gary Jones, Ian Curley, Steve Szabo and Paul Wilson). His dishes are as refined as anything you'll find around town. They'll be quite European, avoiding the bold tastes of classic Australian brasserie cooking, but they'll also have subtlety and great taste balances...17/20.” Dina Ross, Winestate, July/August 2004“More surprising has been the food: technically demanding, modern haute cuisine of the likes our rampant bistro culture is rapidly killing off in Melbourne.” John Lethlean, The Age, May 2 2004“One of the best dishes I've had this year… At 29 years of age, Wickens should be proud of what he's achieved and with his cooking skills, Interlude deserves to do very well.” Jane Faulkner, The Age, May 15 2004“This Interlude is best repeated again and again....” Megan Breen, MX Magazine, May 06 2004“Chef Robin Wickens… is set to become the next big thing in Melbourne tucker…” Bob Hart, Herald Sun, February 21 2004
