Friday, September 19, 2008

Taxi Dining Room (Federation Square)

Last time I ate here I was somewhat disappointed. Although there were several very good dishes the total experience left me feeling that something was missing. Not this time. The staff were very sensitive to our needs and provided for them as well as possible. Initially at a table next to a noisy party when we had difficulty hearing the waitress, without asking we were offered a table in a quieter area. They were generally keen to explain how items had been prepared and displayed a pleasing enthusiasm for their tasks.
This time we chose the 9 course degustation menu with matched wine for one and by the glass for one.
This is what we got:
Lightly seared Kingfish sashimi

with basil miso dressing, daikon & spring onion salad. This is a delicate fish served at many restaurants. It is so good it really only needs to be fairly thinly sliced and goes with a myriad of dressings. Couldn't, and didn't fail to please
Gosset Brut Excellence NV, Ay France
David Blackmore’s 9+ Wagyu aburi with nikiri dressing. This is another tasty dish though the thin slices of Wagyu did not show this fabulous meat at it's best
Tateyama Daijingo, a Japanese rice wine served at room temperature, a good accompaniment
Seared Atlantic Scallop with Gippsland yabbies and sauce nantwa. Mouth watering. I could have had half a dozen of these! Superb flavours and textures.Guy Bossard Domaine de la ‘Expression de Granite’ Muscade, Loire Valley, France
Szechuan soup with Morton Bay Bug wonton. a delicious soup but the bug was a bit lost for taste in it. Henriques & Henriques Malmsey 15 yr old Maderia
Mustard Baked Salmon on shiso with pea mousse. This was cooked rather than seared and replaced promptly. Another excellent dish. Curly Flat Chardonnay, Macedon Victoria
Western plains organic pork belly with spicy hoi sin. Not too hot, it had a thin crisp crackling without excessive fat. A complete change from the preceding sea oriented dishes.
Luke Lambert Nebbiolo, 2007, Heathcote Victoria
Passionfruit sorbet with Malibu liquor A palate cleanser

Vanilla pannacotta layered with espresso jelly. Rich and sweet
Seppelt Grand Tokay, Rutherglen, Victoria
Selection of hand made petit fours Wines were particularly well matched to the food though matched wines are an expensive option.
Price: Expensive I paid about $450

Comments; Nothing is perfect but this was a very very good meal and would rate with me as a three hat/star restaurant
Score: 17/20

No comments: