Around the table with Chef Tijn & artist Julio - InterContinental Melbourne The Rialto

Around the table with Chef Tijn & artist Julio


The launch of the Alluvial menu marks the introduction of a dramatic new Melbourne inspired design. We invited the creative influences behind Alluvial, our Chef Tijn Bremmers and Artist Julio Brenes, to join us for lunch and the result was a multicultural melting pot of colour, food and flavour.

Good food is always a precursor to good conversation and sitting down with the chef himself made ordering easy. Tijn recommended starting with something light and fresh such as the King Fish Ceviche and we paired that with the Applewood Smoked Scallops. We shared a selection of mains including the lamb, the linguine and the duck. Tijn is not a big dessert eater but he and his team certainly know how to create them. As he relaxed with an espresso we truly indulged in some sweet sensations. As we meandered through the culinary journey we got to find out about Tijn and Julio’s pasts, what inspires them in their art and why they love Melbourne.

Q & A with Tijn, the chef behind the new menu.

What was your inspiration for the menu?

My menu is inspired by the diversity of Melbourne’s culture, with seafood being a stand out. I love cooking with seafood as I was a seafood chef in Hong Kong, so I am very familiar with those flavours. I am passionate about trying new things and like to challenge the other chefs in the kitchen to create new dishes each week when we are preparing for a new menu. This means there is also a lot of collaboration from the whole team when we launch a new menu. I am always thinking about new ways to use of fresh herbs from the hotel’s rooftop garden and honey harvested from the rooftop beehives too.

What’s your background and why Melbourne?

I am originally from Holland where I started cooking at 15. My food journey has taken me across the world, from the Netherlands to Hong Kong and now to Melbourne. I love the food culture here in Melbourne and all the hidden gems waiting to be discovered.

What’s your favourite pastime?

I love to fish, there is nothing better then cooking with fresh seafood. I get my rods and my handmade bait loaded on to my Vespa and head down to St Kilda pier where I can dream up new recipes and catch my dinner.

Q & A with Julio, the creative hands behind the new menu design.

What was your inspiration for the menu design?

Alluvial is in the heart of such a vibrant and colourful city. For the menu design I started drawing illustrations of Melbourne’s iconic landmarks – you have the Vinegar Skipping Girl, the Melbourne Eye, Rialto Towers, Flinders Street Station, Immigration Museum, the MCG and many more. The city captivates you with it’s juxtaposition of old and new and that feeling of old world charm meets contemporary style is brought to life when sitting in Alluvial.

What’s your background and why Melbourne?

I believe Melbourne picked me. I moved here a couple years ago from Costa Rica for work here as an Architect. I love my job as I have an influence on Melbourne’s city. I thank my Mum for my artistic gift, I started drawing very young and living with three sisters my Mum was worried I would start playing with dolls so sent me off alone to walk outside during the day. This is how I became a wanderer and started drawing what I saw, a passion that has now become urban sketching.

What’s your favourite pastime?

I enjoy exploring new cafes, Melbourne has such a great coffee culture. If I like the cafe I will often draw an illustration of the cafe on my coffee cup or in my sketch book and post it to Instagram. That’s how I was discovered by InterContinental Melbourne The Rialto, I sat in the laneway here and sketched what inspired me.

How can we see more of your work?

You can visit my website Draw That Out or my Instagram to see my urban sketching and more of my work.

The menu: What we ate

King Fish Ceviche
Tomato and strawberry nage, basil and compressed watermelon

Smoked Scallops
Basil butter, crushed potato and passionfruit coulis

Victorian Dorper Lamb Rack
Herb-crusted with zucchini, confit tomato and chimichurri

Squid Inked Linguine
Tiger prawns, seared truss-tomato, basil, garlic and mild chili

Mt. Macedon Duck Breast
pan-seared with braised cabbage, foraged roof-top rosemary and orange glaze

Duck-fat baby chats

Coconut and Pandan Crème Brulee
Coconut ice cream and crispy caramel

Sticky Date Pudding
Fired vanilla ice cream, caramel sauce and mint leaf

Broken Cheesecake
Mango sorbet and passion fruit gel

53.8% Belgian Chocolate Delice
Chocolate tuile, raspberry sorbet, chocolate mousse, salted peanuts


To find out more about Alluvial and to make a reservation, click here.


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