A favourite in Federation Square boasting views over the Yarra and the ideal people-watching spot, Taxi Kitchen remains a staple in Melbourne's hospitality scene. Offering an Asian-influenced, modern Australian menu executed by Executive Chef Tony Twitchett, the space sitting above Fed Square is worth the elevator ride, all these years on.
Small plates run to the likes of tempura bug tails with sesame yuzu aioli ($28), candy pork belly with pickled papaya ($24), and Szechuan wagyu dumpling with apple soy dressing ($27). The big guns come out in the form of Szechuan duck with watercress and chilli dressing ($52), and the slow-cooked lamb shoulder with kohlrabi puree and XinJiang spices ($55). The claypot sticky rice with lup chong, shiitake and a son-in-law egg is a must-try ($22). Try the favourites of the menu with Taxi Kitchen's recently launched $45 lunch, where patrons can choose three small plates and a large plate to share.
For those with a sweet tooth and a love of nostalgia, Taxi's frozen lemon meringue pie with raspberries is a solid choice ($20), while the yuzu souffle with caremelised white chocolate, burnt orange ice cream ($22) is a stronger nod to the restaurant's Asian influence.
Images: Michael Pham.
Updated April, 2023