Tel: 61 3 9415 7300
Concierge.com's insider take:
One of the most coveted tables in Melbourne, Interlude is the showcase of wunderkind British chef Robin Wickens. The pared-back, minimalist aesthetic puts the focus on Wickens's challenging and often whimsical menu. Foodies thrill to dishes such as the too-clever-by-half fish-and-chips: "chips" made of caramelized slices of blue-eye cod and "fish" crafted from potato dauphinoise. More adventurous offerings might include the pig's-head assiette, which uses every part of the head; crisped tongue, braised sausage, crumbed and fried ears, and truffled cheek are all served on mustardy potato salad with onion puree, quail egg, and a Madeira jus. Picky eaters be forewarned; comfort food takes a backseat to unusual ingredients and unexpected pairings.
Lunch Wednesdays through Fridays only. Closed Sundays and Mondays.