Executive Chef Tony Twitchett continues to deliver freshness and quality with the team at Taxi Kitchen, with excellent support from Wine Director Ben Preston. With stints all around Melbourne under his belt, Chef Twitchett’s skill shows in the attention paid to all elements of the dining experience.
Taxi Kitchen’s Federation Square location allows wonderful views of Melbourne’s civic and river life, perfect to experience the fusion of the cultural and culinary scenes.
An excellent and cohesive menu with a pan-Asian flair awaits guests. Accompanied by a carefully constructed wine list highlighting the diversity of Victorian winemaking, there really is something for everyone and you’ll be tempted to share and delight in the options given across the appetisers and entrees, from lightly cured kingfish to rare seared kangaroo. For mains, there are beautifully presented and delicious options such as the confit chicken pasta dish with shiitake mushrooms, slow-cooked lamb shoulder, or roasted rabbit loin.
PSST! Taxi Kitchen is a perfect place to grab dinner before a night of culture or sport, or make it the night’s focus with the six-course degustation.
Reviewed for the 2019 Guide
Candied pork, pickled papaya & red nam jim
Szechaun duck, hot Vietnamese salad, 5 spice caramel