The home of Australia's Chef Hat Awards and Readers Choice Awards
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Level 1, Transport Hotel, Federation Square, cnr Flinders & Swanston Sts,Melbourne City VIC
Entree, main,dessert and wine were all excellent. Service was excellent also
I love all the entree - the mains are good but the winner is the entree menu...
Food 4/4 StarsSetting 4/4 StarsService 3/4 StarsValue 3/4 Stars
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 Bass Strait scallops with red radish, smoked chilli mayo and kataifi to chilli miso short rib with blue cheese baked cauliflower and furikake - just be sure to leave room for dessert.
Classic Szechuan duck with hot Vietnamese mint salad and fresh lime. Candied pork, coconut salad and red nam jim. Taxi's hazelnut soufflé with jasmine cocoa ice-cream.
Our Chef's storyName: 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-VongriethenWhat do I love about this business is the creative interaction that is created between the producer, the kitchen, and the customerOne of the ingredients that I love using in my cooking is chilli.My most ‘eyebrow raising' menu item is: Sesame scorched Oyster, Salt & Vinegar CrackleMy signature dish is Szechuan Duck or Sake washed Tuna
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