Heard about this stylo place from my cousin and her fiance some months back. Really wanted to try it out. It's won quite a bit of awards over the years. You can check it out at www.interlude.com.au
First dish was called "Olive our twist"
The green thing you see is a sour twist of what they call olive noodles. The black dots are dehydrated olives.... which must be very thirsty. abit strange for both of our asian taste, but its meant to open up the appetite.
Next up "Yam Chowder Smoked Tofu,Char-grilled squid"
This was a yammy dish and the foam on top though looks like ka pui, but is some kind of infusion. The so tong (spoken in ang moh accent) was not too rubbery but small like dunno what. i think 1 is enough for the restaurant for the night, very wu hua for them.
This is an interesting one. "Rabbit, Lentils, Liquorice Beignets"
Both of us Andrews happen to be born in the year of labbit. So its kind of evil of us. I was a little hesitant at first but the stylo ang moh captain assured it makes chicken taste strong. And true enough it's very mild. And flavours from the lentils and liquorice overpowered the dish with the labbit providing the texture. Very interesting.
"Sea Breme, Baby Gem, Morels,Barley, Haddock Air"
The dish is in a potty... tum pui looking bowl. And the airy foam looks like ka pui. Look at the picture, doesn't it look like toilet bowl with sai sticking out? Heng it actually taste better then it looks. Fish is fresh, under the foam got lots of liao.
This dish "Bacon & Eggs" won the dish of the year in Melbourne 2006.
The bacon is paper thin and the egg was slow cooked at 60 degrees for 1hr45mins. It's no wonder that the whole dinner took 3.5 hours to complete. But I must say the egg yoke doesn't taste anything like the half boil egg in Kopi tiam and doesn't leave that eggy aftertaste.
"Roast Chicken, Roast Egg, Leek, Truffle Paper"
The round bola is the tender roast chicken. The second white bola is a ball of egg when the roast juice injected into it, which was suppose to be the sauce when cut open. I didn't know that at first and put the whole entire bola into my mouth and it was so kium! Or what the ang moh would say is... there was a sudden explosion of intense flavour. Ohhhh
First dessert was "Almond, Rhubarb, Celery"
Fancy some veg in your ice-cream? The celery slices were also very thin actually. Interesting mix of flavours.
Finally, the "Prune, Chocolate,Pedro Ximenez, Hickory Oats"
Bits of prune and more foam infusion. The fancy oats provided a nice crunch to this dish.
And there is more.... Plate of sweets... CHOCO!
I enjoyed this very much.... but it came together with the tea which i thought was included in the menu. The waiter skillfully asked us what we would like to have coffee or tea, like it's included like that. Being a typical Singaporean, of course ai la. But later when the bill came, we found that it was extra. Look at my face below when I got the bill.
Nen bak gui kor leh... somemore now SGD to AUD is like almost 1.4!!! ayyoh... ok la.. while I didn't think the food was absolutely worth every penny, I thought the experience was worth it.
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