Inside the restaurant, we were greeted with friendly and attentive service. At Interlude, they only have set menus so it makes it easy for people like me who find it very hard to choose a dish. For two courses at lunchtime plus a glass of wine, you pay $30 per head which is quite reasonable. The only thing that annoyed me slightly was when Adam declined the glass of wine because he was driving and still on his Ps. I was expecting them to offer him something else like a juice or something but they didn’t. Not a big deal but still…
Anyway, onwards to the food! (PS: I had accidentally left my camera at home so I had to make do with my shoddy 2 megapixel cameraphone but hey, they don’t look TOO bad anyway)
For the entree, Adam had the duck live pate (left) with accompaniments I love the cute little duck-shaped brioches on the top – they were so cute that I was reluctant to eat them when Adam offered me a bite. The pate was nice but after a few bites, I got sick of it – it would’ve been better served as a starter rather than an entree meal.
I had the Jerusalem artichoke soup with truffle cream. It was very creamy and very flavoursome. It might be a bit salty for some but I love my sodium so it didn’t really bother me at all. Yum!
Adam chose the pork belly for his main. It was served on a bed of dijon mustard potato mash and sauerkraut. Unfortunately, Adam gobbled the entire pork belly up before I could even have a bite but I managed to have a few spoonfuls of mash, which I quite liked. But according to Adam, he reckons that he can get much better suckling pig at Footscray for a fraction of the price, hehhh!
Isn’t this a pretty sight? I had the sea bream for my main. It was served with some sort of tomato/mango salsa (leaning towards the sour rather than the sweet on the flavour spectrum) and the two streaks you see on the left are vanilla custard. If you have a forkful of fish with just the vanilla or just the salsa, it tastes kinda weird but if you have it with both of them, the result is an explosion in your mouth. Kudos to British chef Robin Wickens who managed to pull off a wtf-sounding dish with brilliant results!