Taxi Kitchen

The Verdict

Located on Level 1 in Transport Hotel, beneath Transit Bar, Taxi Kitchen is a reincarnation of the previous Taxi Dining Room established 20 years ago. The fine dining restaurant is spearheaded by the acclaimed executive head Chef Tony Twichett and esteemed partner, chef Michael Lambie who continue to further the legacy of the diner.

Committed to showcasing Victorian’s finest and locally sourced produce in its menu, Taxi is a hybrid of contemporary Australian cuisine with an Asian flair. This is exemplified in dishes like freshly shucked oysters with a chilli and orange ponzu dressing; Hiramasa kingfish sashimi with lemongrass, kaffir lime and coconut;  melt-in-mouth Sher wagyu with a smoked miso mayo—and Humpty Doo barramundi with a confit black bean vierge, just to name a few. 

The powerhouse duo offer an expansive and decadent dessert menu, including Taxi’s cloud-like Yuzu souffle with caramelised white chocolate and burnt orange ice cream as well as with a silky house-made yoghurt pannacotta, quince, thyme and macadamia. 

Choose from an a la carte menu to pick your favourites from the expansive menu or roll out of there with Taxi’s feast menu, boasting a selection of nine dishes over four courses.

Taxi’s drinks menu features a concise yet meticulously curated wine selection as well as freshly shaken cocktails of tantalising flavours including a Yuzu Southside cocktail and a peach and ruby martini. 

Being perched on the brink of Federation Square, the interior of the restaurant invites you to take in the 180-degree vistas of the Yarra River and surrounding CBD. When dining at night time, Taxi Kitchen offers an intimate space with its dimly-lit space, disco ball chandeliers and uniform brass pendant lights, providing unobstructed views of Melbourne’s lit-up skyscrapers.  

Image credit: Taxi Kitchen (supplied)