03 9654 88...03 9654 880803 9654 8808

Level 1, Transport Hotel, Federation Square, cnr Flinders & Swanston Sts,
Melbourne City VIC

Type
Licensed Restaurants in Stylish Surrounds
Price
$$$$$
Cuisine
Modern Australian / Asian influence
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Latest member reviews


Lovely experience. Entree, main,dessert and wine were all excellent. Service was excellent also

Food
  • 4/4 Stars
Setting
  • 4/4 Stars
Service
  • 4/4 Stars
Value
  • 4/4 Stars

I love all the entree - the mains are good but the winner is the entree menu...

Food
  • 3/4 Stars
Setting
  • 3/4 Stars
Service
  • 3/4 Stars
Value
  • 2/4 Stars

Food
  • 4/4 Stars
Setting
  • 4/4 Stars
Service
  • 3/4 Stars
Value
  • 3/4 Stars
View all

Taxi Kitchen Overview

For a 180 degree view of Melbourne’s city skyline, Yarra River and Arts Precinct, journey to Taxi Kitchen in Federation Square’s Transport Hotel. Hosting cocktail events, a la carte dining, pre-show drinks and boasting three private function dining rooms, Taxi Kitchen dazzles guests with views through floor to ceiling glass windows complemented by earthy tones, indoor greenery and natural light for a clean, semi-alfresco feel. Playful menu items provoke intrigue, charmingly presented on a bed of black pebbles, rustic wooden boards or in colourful, textured dishes. Delight in any or all six courses from rare seared tuna with pickled ginger, mint, wasabi and shichimi pepper, to candied pork with pickled papaya and red nam jim – just be sure to leave room for dessert.

Taxi Kitchen Menu Sample

Szechuan duck, hot Vietnamese mint salad & 5 spice caramel

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A few words from Taxi Kitchen

Our Chef's story

Name: Tony Twitchett

Born: Kergunyah, Victoria

I moved to Melbourne aged 17 and worked in my 2 older brothers kitchen. I then landed an apprenticeship at The Stokehouse in St Kilda (2 Chefs Hat restaurant), with chefs Michael Lambie & Paul Rayner. This was an amazing education of food and Service.

After 4 years at the Stokehouse I then worked with chefs like Teage Ezard at Ezards, and Rob Cunningham at The Duck. This introduced me to the beautiful Asian ingredients & flavours, which is still to this day a strong influence in my cooking.
Aged 24 I was working with Michael Lambie again at Circa
(a 3 Chefs Hat restaurant) as Sou Chef. I also worked with Andrew McConnell at Circa before accepting the Head Chefs role at Taxi Dining Room at the age of 26 in 2004. This move to cook with Lambie again created a partnership that became A great friendship. We won restaurant of the Year and 2 chef's hats in
the Age Good Food guide and held these hat's for 5 years.

In 2009 I opened The Barkers Wine Bar & Bistro as owner/chef with Lambie, with instant success we sold the business at the end of 2010.

I then moved back to Taxi, at the helm as Executive Chef in 2011 and by 2013 we got our Chef's Hat back. Then in 2014 we shut down Taxi Dining Room and gave the restaurant a 10 year refurb and reopened as Taxi Kitchen which is a more Fun dining casual restaurant.The change has proved to be a great one, and should see us through another 10 years.

I have always loved cooking for friends and family as a kid. It always brought everyone together, but I didn't know that I loved it until my birth of fire at The Stokehouse and fell in love with whole package.

My style of cooking is Modern Australian (European technics with Asian Influences)and my feature flavour is Natural Unami - Fermentation

My greatest culinary inspirations/influences were Marco Pierre White and Jean George-Vongriethen

What do I love about this business is the creative interaction that is created between the producer, the kitchen, and the customer

One of the ingredients that I love using in my cooking is chilli.

My most ‘eyebrow raising' menu item is: Sesame scorched Oyster, Salt & Vinegar Crackle

My signature dish is Szechuan Duck or Sake washed Tuna

Taxi Kitchen Functions

Caters for up to 350 Guests
  Wedding, Corporate Function, Dinner Party, Cocktail Party, Birthday Party, Christmas Party, Engagement Party
  Cocktails, Canapes, Set Menu, Degustation
Whatever the occasion, you’re always welcomed with views of quintessential Melbourne to set the scene for an unforgettable experience in the heart of the city. The Taxi Platform is a private dining space that can seat up to 40 guests. Overlooking Fed Square and the Yarra River it’s an enclosed terrace with heating and cooling and a semi-alfresco feel. The Embassy Room is a semi-private dining area for groups of up to 55. Your guests enjoy the views of the Yarra River in a space flooded with natural and city lights. Our Main Dining Room is a spectacular and expansive area to hold large-scale dining events, weddings and stand-up cocktail style events that offer that special wow factor.

Taxi Kitchen Chef

Tony Twitchett

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Taxi Kitchen Opening Hours

 MTWTFSS
Bfast       
Lunch
Dinner
Late       

Seasonal variations may occur.

Taxi Kitchen Features & Facilities

Seats: 220

  • City Views
  • Water Views
  • Air Conditioning
  • Fully Licensed
  • BYO (Wine Only)
  • Private Dining
  • Functions
  • Vegetarian Options
  • Disabled Access
  • Degustation Menu
  • Gluten Free Options
  • Bar
  • Wireless Internet
  • Romantic
  • Vegan Options

Payments Accepted

  • Visa
  • Mastercard
  • American Express
  • EftPos