Taxi Kitchen

Gault&Millau's review

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

Address

Level 1, Transport Hotel, Federation Square, Cnr Swanston and Flinders Streets, Melbourne
3000 Melbourne

Contact

+61 3 9654 8808

Web site

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Opening hours

Monday  12:00 - 22:00
Tuesday  12:00 - 22:00
Wednesday  12:00 - 22:00
Thursday  12:00 - 22:00
Friday  12:00 - 23:00
Saturday  12:00 - 23:00
Sunday  12:00 - 22:00
Publicité

A la carte

Starters

Main courses

Deserts

Menus

Some other adresses

Yagiz

Yagiz

22 Toorak Road, South Yarra, 3000 Melbourne

Senza glutine Medio Oriente

Murat Ovaz began his career in Turkey when he was just 15 years old. He came to Australia in 2009 and has had stints at Sydney’s Four in Hand and, more recently, at Tulum in Melbourne, before starting his own enterprise, Yagiz. Located at the bustling end of Toorak Road, this modern restaurant has a touch of Turkish spice and an inviting bar at the front. The contemporary Turkish menu offers dishes that are designed for sharing. Start with a cigar – this one featuring delicious confit duck and smoky salt in a pastry case. The lamb kofta dish hits the mark with unique Middle Eastern spices, house-made pepper paste and teeny bites of burnt cucumber. The biftek – a lean piece of veal topside, charred on the outside and pink in the centre – is served with a juicy whole bone marrow. For something a little larger, try the kuzu tandir – slow-roasted Flinders Island lamb shoulder for two. PSST! Larger groups (10–12 people) can pre-order the whole roasted Bultarra bush lamb and enjoy exceptional Australian produce with a Turkish twist. Reviewed for the 2019 Guide

Vue de monde
Selected by Gault&Millau Selection
19 / 20

Vue de monde

Level 55, Rialto, 525 Collins Street, Melbourne, 3000 Melbourne

Moderna Australiano Dolce Senza glutine

A Gault&Millau Australia TOP 100 restaurant UPDATE: In late February 2019, Hugh Allen (winner of the 2015 Gault&Millau Potentialist of the Year) was appointed as Executive Chef at Vue de monde. Prodigiously talented Executive Chef Justin James, with both Eleven Madison Park and noma on his résumé, now leads the kitchen team at Shannon Bennett’s Vue de monde. The stellar view from Rialto’s 55th floor sparkles like a diamond; however, it is not long before the exceptional team of hospitality professionals at Vue draw you back to the beauty that is on your plate. The chef’s tasting menu commences with a series of snacks ranging from exquisite winter vegetables smoked in paperbark to a sublime mud crab snag with kohlrabi and tarragon. The divine marron showcased two ways features Jerusalem artichoke, with Geraldton wax and desert lime as the switch-up, and is flawlessly executed. Exquisite potato cylinders, with smoked eel, watercress emulsion and garnished with Yarra Valley salmon roe, hit the mark for innovation. The memorable David Blackmore Wagyu tongue, garnished with lashings of truffle, elevates offal to a new level, while the tender suckling pig, served within a cabbage with Dijon mustard and kimchi, delivers another dish with superb texture and balance. PSST! Start your evening in the stunning Lui Bar. Reviewed for the 2019 Guide

Vivace Ristorante
Selected by Gault&Millau Selection
14 / 20

Vivace Ristorante

317 Bay Street, Brighton, 3000 Melbourne

Italiano Vegetariana Senza glutine Dolce

Warm and welcoming, Vivace Ristorante is led by Italian Head Chef Davide Ferraro. Inside has the perfect mix of cosy and classy. Creaky wooden floors, pristine white tablecloths and interesting and unusual paintings of African animals juxtaposed with a wall of Italian frames. You could start with an antipasto board with San Daniel prosciutto and wagyu salami. A plump, round ball of burrata comes with garden tomatoes and a house-made watercress pesto. Lightly fried calamari fritti has thin matchstick zucchini on top, dusted with paprika on a bed of pea and mint velouté. The signature dish is the linguine ai frutti di mare, full of sublimely fresh salmon chunks, prawns, scallops and mussels in a light butter sauce with rocket, olives and a hint of chilli. Heavier mains include a Black Angus pasture-fed eye fillet served with pickles, shallots agrodolce and a red wine jus. Fish of the day may include a crispy-skinned salmon with warm spelt and quinoa and a refreshing cucumber and fennel salad. PSST! Vivace does an excellent lunch special of two courses and a glass of premium wine for $44. Reviewed for the 2019 Guide

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