At the close of 2024, Sean Then inaugurated Cafe Tomi, a North Melbourne coffee shop renowned for specialty coffee offerings including chamomile long blacks and Cold Brew Negronis (an alcohol-free option featuring bitter orange and shiso). Earlier this year, he launched Bar Kaeru, a CBD saké destination aimed at cultivating a broader appreciation for this unique beverage. Now, his focus has shifted toward Chinese and Japanese teas.
His latest venture, Interlude, is located within the same building as Bar Kaeru. “We’re introducing a tea culture that many people [in Melbourne] haven’t yet experienced – particularly the nuances of Chinese tea,” explains Then.
Each day, patrons can explore around five specialty tea drinks, three cold brew teas, and over 20 unique options of hot tea. The menu features a variety of teas, including oolong, green, black, and red selections sourced from China and Japan. According to Then, the Japanese teas are typically “a bit more straightforward, light, and refreshing” compared to their Chinese equivalents. Current highlights include a nutty, grassy kubu green tea from Japan and an oolong tea from Chao Zhou in China, aptly named Autumn Snow, distinguished by its “silky, velvety texture [that feels] almost like the tea is melting on the palate.”
Then is responsible for curating Interlude’s evolving range of tea-based beverages, leveraging experience gained from cocktail development during his time at saké bar Leonie Upstairs. Each drink begins with a tea base, as he strives to create recipes that “make the tea shine.” He particularly enjoys the peach oolong tea—an infusion of Chinese oolong with peach syrup and house-made caramel, completed with a matcha foam to balance the sweetness and enhance texture.
Joining him in this endeavor are head baker Taylor Kim, formerly with Plot, and head pastry chef Kyoko Miyazaki, who previously served as sous pastry chef at Sepia and Society, also known for her Japanese parfait pop-up, Yoruyoru.
“At a savory restaurant, you often receive teishoku, a main dish accompanied by sides. This concept is what we aim for: the tea as the main attraction, complemented by thoughtful bites alongside,” Then remarked.
Kim excels in creating danishes, which serve as a foundation for culinary invention. Savory kinds include chorizo and cheddar, along with a corn cheese danish influenced by Kim’s Korean heritage. Seasonal fruit variations also feature, such as a raspberry danish and a fig-studded option.
Miyazaki contributes additional desserts, including matcha pudding, miso caramel, apple financiers, and an oolong-infused Taiwanese castella cake—an incredibly soft and airy sponge cake crowned with oolong cream and crystallized tea leaves. Coming soon, she will also offer dango (rice flour dumplings) alongside a selection of petits fours.
True to its name, Interlude aims to provide “a tranquil space for individuals seeking an escape and a moment of peace in the bustling CBD,” as Then describes it. With an artificial skylight and tiled flooring, the design fosters a deeper connection to nature.
Interlude
Level 1 62/64 Little La Trobe Street, Melbourne
No phone
Hours
Daily 9.30am–4.30pm
Key Takeaways
- Interlude offers a unique selection of Chinese and Japanese teas.
- Specialty drinks change frequently, showcasing diverse flavors and techniques.
- Baked goods, including creative danishes and desserts, are also featured.
- The space provides a peaceful retreat in Melbourne’s CBD.
- Tea experiences emphasize the quality of the ingredients.
FAQ
What type of teas are available at Interlude?
Interlude serves various teas, including oolong, green, black, and red teas from China and Japan.
Are there any unique drink options?
Yes, unique specialty drinks like peach oolong and Cold Brew Negronis are available.
What pastries can I find at Interlude?
The bakery specializes in danishes with both savory and sweet options, along with various desserts.
What are the operating hours of Interlude?
Interlude is open daily from 9:30 AM to 4:30 PM.
