Taxi Kitchen

Taxi Kitchen One of Melbourne's premier, one-hatted dining spots. Modern Australian with distinct Asian influence

09/09/2026

Something’s twirling at Taxi… 🍝

We’ve spent the last few months testing, tasting and getting a little carried away with pasta - and it’s finally time to let you in on it.

A new pasta series is landing at Taxi Kitchen this week, bringing classic Taxi flavours to some very familiar shapes.

Five weeks. Five different pastas. Each one here for a good time, not a long time.

First twirl incoming… 👀

Stay tuned.

12/08/2026

WE’RE HIRING | SECTION WAITERS 🍽️
📍 Taxi Kitchen | Federation Square, Melbourne CBD

Love great food, wine and genuine hospitality?

If you’ve worked in quality restaurants, gastropubs or hotels in London, Dublin, Edinburgh or across Europe, we’d love to meet you.

Taxi Kitchen is looking for experienced Section Waiters to join our passionate team.

This isn’t an entry-level waiting position. We’re looking for hospitality professionals who know how to own a section, anticipate guests’ needs and take pride in delivering memorable service.

You’ll bring:
🍷 Previous experience running your own section in a quality venue
🍷 A current Victorian RSA – essential
🍷 Valid Australian working rights
🍷 A positive, professional attitude and a genuine passion for great service

Why join Taxi Kitchen?
✨ Work at one of Melbourne’s iconic restaurants in Federation Square
✨ Competitive pay and ongoing training
✨ Genuine career opportunities
✨ Join a team that loves hospitality as much as you do

Ready to join us?

Send your resume and a short introduction about your hospitality experience to [email protected]

Please note: Only applicants with a current Victorian RSA and relevant Section Waiter experience will be considered.

Know someone who’d be a great fit? Tag them below or share this post with them.

Our Kinilaw Filipino Ceviche is a celebration of one of the Philippines' most iconic dishes, where sashimi-grade fish is...
07/08/2026

Our Kinilaw Filipino Ceviche is a celebration of one of the Philippines' most iconic dishes, where sashimi-grade fish is cured with bright, fragrant flavours instead of citrus alone.

The dressing combines coconut, calamansi and pinakurat vinegar - a beautifully aged Filipino vinegar named after the Visayan word kurat, meaning "to surprise" - bringing a lively balance of spice, acidity and aromatics to every bite.

The result is light, refreshing and layered with flavour, letting exceptional seasonal seafood shine.

A new favourite, inspired by tradition.

If you're visiting Taxi Kitchen for the first time, this is where we'd start.Our Showstopper Menu brings together a cura...
05/08/2026

If you're visiting Taxi Kitchen for the first time, this is where we'd start.

Our Showstopper Menu brings together a curated selection of the dishes we're most excited about right now, so you can sit back while we do the hard work.

Three or four courses, optional wine pairing, and plenty of reasons to stay for dessert.

Meet the dish that's quietly becoming a favourite.Australian King prawns, sourced from the pristine waters of Southern Q...
03/08/2026

Meet the dish that's quietly becoming a favourite.

Australian King prawns, sourced from the pristine waters of Southern Queensland, are naturally sweet, succulent and cooked just enough to retain their signature bite.

They're paired with a silky almond curry, layered with cardamom, star anise, cloves and cumin before being mellowed with almond milk for a rich, aromatic finish.

If curries could wear perfume, this would be the fancy one - refined, confident and impossible to forget.

01/08/2026

Every collector has a bottle they’ve been waiting for the right occasion to open.

Tuesday Collector Series invites you to bring that bottle to Taxi Kitchen, where thoughtful food, exceptional service and Melbourne’s skyline complete the experience.

Available every Tuesday for lunch and dinner.

🍷 $25 corkage per bottle.

Move the meeting somewhere better.Executive Cut Fridays are our premium steak experience, showcasing a monthly-changing ...
30/07/2026

Move the meeting somewhere better.

Executive Cut Fridays are our premium steak experience, showcasing a monthly-changing large-format cut selected by Executive Chef Tony Twitchett.

Served with hand-cut chips and made for sharing, it's the kind of lunch that turns a quick catch-up into an afternoon well spent.

Want to take it up a notch? Pair it with our optional Sommelier's Choice of the Week.

Available Fridays until the end of August. Pre-order essential.

The best lunches are the ones shared.Four dishes of your choice. Bold Australian × Asian flavours. Locally sourced produ...
29/07/2026

The best lunches are the ones shared.

Four dishes of your choice. Bold Australian × Asian flavours. Locally sourced produce. One table.

Our Feed Me Lunch is designed to bring people together, whether you're entertaining clients, catching up with friends or making the most of your lunch break.

$65 per person, available weekdays.

It all starts with exceptional produce.World-renowned Pacific oysters, prized for their naturally sweet, clean and salty...
27/07/2026

It all starts with exceptional produce.

World-renowned Pacific oysters, prized for their naturally sweet, clean and salty flavour, paired with spiced apple and crisp pork crackle for a little richness and crunch.

Simple, balanced and a fitting way to begin the meal.

Good flavour can't be rushed.Twelve hours of slow cooking lays the foundation. A final kiss of the hibachi adds the smok...
24/07/2026

Good flavour can't be rushed.

Twelve hours of slow cooking lays the foundation. A final kiss of the hibachi adds the smoky char we've been chasing.

Paired with pickled daikon and everyday mustard, our Western Plains char siu pork is rich, tender and layered with just the right amount of contrast.

This is comfort food, Taxi Kitchen style.

19/07/2026

Not all business lunches need to happen around a boardroom table.

Executive Cut Fridays are made for sealing deals, catching up with colleagues, or simply treating yourself to an exceptional lunch.

A premium steak experience, hand-cut chips, perfect for sharing and perfect for Fridays.

Pre-order ahead and enjoy without the wait.

Address

Taxi Kitchen, Level 1, Transport Hotel, Federation Square
Pyalong, VIC
3000

Opening Hours

Monday 12pm - 3pm
5pm - 11:30pm
Tuesday 12pm - 3pm
5pm - 11:30pm
Wednesday 12pm - 3pm
5pm - 11:30pm
Thursday 12pm - 3pm
5pm - 11:30pm
Friday 12pm - 3pm
5pm - 11:30pm
Saturday 12pm - 3pm
5pm - 11:30pm
Sunday 12pm - 3pm
5pm - 11:30pm

Telephone

+61396548808

Website

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