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Thursday, October 23, 2008

Dinner @ Interlude

What can you say...we had hoped that the whispers weren't going to come to pass but alas they did. Interlude is closing its doors - last service on Saturday night.

While we never got to knowingly have a farewell dinner at Fenix we certainly are going to say au revoir to Interlude in style.

It begins, as always, with the beer flavoured nuts, lattice cut chips with salt and vinegar foam.

Alphabet Soup
2007 Chateau Bierre Bise Cabernet

The letters are a basil gel and they sit on almost clear parmesan gel - the warm tomato broth is poured at the table which works to melt the parmesan gel but set the basil gel.

Rabbit, Lentils, Liquorice Beignets
2005 Gerge Breuer Spätburgunder

Underneath and set at a angle in the bowl, is a gel of lentils which is designed to dissolve in the heat of your mouth.  3 slices of poached rabbit loin are arranged between delicately scented liquorice beignets.

Cauliflower, Herring Roe, Apple, Chervil

The dish that causes grown men to giggle.

Marron, Egg Yolk Puree, Carrot, Shellfish Consomme
2005 Mount Gisborne Chardonnay

Veal Sweetbreads, Rosemary Cookie, Eucalyptus
2005 Les Bérangères Trousseau Jacques Puffeney

One of my favourite dishes as the final product is just so different. The combination of rosemary cookies, sweetbreads and eucalyptus is almost impossible to describe - it defies classification as sweet or savoury.

Roast Chicken, Roast Egg, Leek
2005 Mount Gisborne Chardonnay

There's a bonus of sliced truffle over the faux egg - cut the egg and chicken juices escape. Chicken breast is shaped to form a ball and it's served along side shredded leek and a delicious black pudding puree.

Mulloway, Violet, Scallops, Chicory Sponge, Malt
2005 Marcel Deiss Bergheim Pinot Blanc

Pan seared mulloway sits askew a slice of chickory sponge cake. A seared scallop and treviso complete the plate - violet powder brings and intriguing perfume to the dish.

Wagyu Sirloin, Horseradish, Roasted Onion Puree, Potato Croquette
2005 Gaja Ca'Marcanda Promis

9+ Wagyu sirloin is served with roasted puree and horseradish foam - to one side a potato cylinder stuffed with braised oxtail.

Rye, Apricot, Caraway
2002 Suicciardini Strozzi Vin Santo

Caraway flavoured milk is poured at the table into a bowl containing apricot sorbet, apricot foam, toasted rye flour and rye friand

Milk, Chocolate, Nuts
NV Stanton and Killeen Tokay

Think nutella like flavours - chocolate, hazelnuts, cashews, milk sorbet, puffed rice and coffee

Cherries, Milk, Olive Oil
NV Renardat-Fache Bugey Cerdon

The cherries are poached in olive oil and served with milk jelly cubes, olive oil tuiles and cherry sorbet

Petit Fours - a final treat with our coffee.

With that, our final dinner at Interlude draws to a close - sad to see it passing but hoping for good things to rise in the future.


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