Japanese Restaurants
Japanese Restaurants
Hey guys, I'm new to Melbs and was wondering if anyone can recommend me a nice Japanese restaurant in or around the city ? I'm after some place thats mid to upper class, I'm taking my lady out for dinner and would like to take her somewhere nice that has good food.
Teppinyaki places are a bonus
cheers
Teppinyaki places are a bonus
cheers
- Lil MiSbreaks
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- FoundationStepper
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can recommend a few good japanese places to go, but not for the fancy night out - more lunchy/casual dinner places
there is still nowhere with proper tonkotsu ramen here AFAIK
there is still nowhere with proper tonkotsu ramen here AFAIK
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- huge
- old boy
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there is a joint accross from melbourne uni with a good tonkatsu ramen.
http://www.thelittlemule.com - tredleys and caffeine
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- FoundationStepper
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im after the tonkotsu = pork bone broth, not tonkatsu = crumbed porkhuge wrote:there is a joint accross from melbourne uni with a good tonkatsu ramen.
actually, remembered Wabi Sabi on Smith St (and now windsor?) is an old favourite for a nice japanese dinner. some nice home style stews and the like, which are more like what we had staying with families in japan
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- breaksRbest
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Re: Japanese Restaurants
mesia wrote:Teppinyaki places are a bonus
cheers
Duuuuuuuude,
if you take your lady to Miyako and she doesn't like it
DUMP HER
I think I am, Therefore I am. I think
- FoundationStepper
- Posts: 3556
- Joined: Wed Mar 22, 2006 8:55 am
sorry to buck the trend, but looking at thier site im pretty certain i went to miyako for a work xmas lunch couple of years back. I was a bit underwhelmed by it.
the quality was good but it was was overpriced for what it was, especially as the tepanyaki was very westernised, (by the staffs own admission).
Its certainly a nice place to go out, and the food is good, but too steep for what it is IMO.
im not saying not to go there, but just to keep in mind if you are after more traditional japanese flavours. generally speaking, i think teppanyaki can be a bit of an elaborate and expensive show sometimes, while not really the greatest in japanese cuisine
the quality was good but it was was overpriced for what it was, especially as the tepanyaki was very westernised, (by the staffs own admission).
Its certainly a nice place to go out, and the food is good, but too steep for what it is IMO.
im not saying not to go there, but just to keep in mind if you are after more traditional japanese flavours. generally speaking, i think teppanyaki can be a bit of an elaborate and expensive show sometimes, while not really the greatest in japanese cuisine
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- witty_pseudonym
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- witty_pseudonym
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- FoundationStepper
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wabi sabi used to be better value - slowly increased prices
my general, "not special" japanese outing, or lunch places are
izakaya - lonsdale
gotcha sushi - lonsdale
some place in an arcade/mall off flinders lane, its near a hairdresser, key cutter and chinese place
the japanese place at the end of degraves towards flinders st
my general, "not special" japanese outing, or lunch places are
izakaya - lonsdale
gotcha sushi - lonsdale
some place in an arcade/mall off flinders lane, its near a hairdresser, key cutter and chinese place
the japanese place at the end of degraves towards flinders st
croaking lizard... jungletasticdubcorebadness (brap brap)
surface resonance... sound and vibration arts (buzz hum)
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- FoundationStepper
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too true - yamato are nice. theres one in coors lane, and another on russell? exhibition st?
croaking lizard... jungletasticdubcorebadness (brap brap)
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- Charlie73
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I honestly think Choc Buddha for what they charge is overrated...Lizkins wrote:nhd wrote:yoyogi is mad decent!
gigi avg but they dish it out fast, and they have good sushi (never been sick from it)
yoyogi is awesome cheap, and pretty yummo but there are way better places.
Chocolate Budha (Fed Square) and Kumiki (sp?) down off Flinders Lane near Exhibition Street.
- Lizkins
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Charlie73 wrote:I honestly think Choc Buddha for what they charge is overrated...Lizkins wrote:nhd wrote:yoyogi is mad decent!
gigi avg but they dish it out fast, and they have good sushi (never been sick from it)
yoyogi is awesome cheap, and pretty yummo but there are way better places.
Chocolate Budha (Fed Square) and Kumiki (sp?) down off Flinders Lane near Exhibition Street.
yeah i saw your comment above.
meh i usually go with work. plus its location. Fed Square in general is expensive
go to taxi.
michael lambi is head chef..
he is a bad man.
this is a sample menue, it's modern aus with jap twist
desert menue there aswell.
it is seriously amazing food..
ENTRÉE
Lemongrass broth with spicy chicken shinjo & lemon oil 19.5
Crispy fried quail medallions with wombok salad & black pepper caramel 23
Tuna sushi five ways with caviar & miso yoghurt dressing 23
Pressed duck & foie gras with tomato chilli pickle & cornichons 24.5
Wagyu beef tataki, crisp vegetables, wasabi black bean dressing 24.5
Crispy kataifi wrapped scallops with truffle foam 24
Crisp tempura tofu with goat’s cheese filled zucchini flowers & tofu dressing 23
Western Australian crayfish cannelloni with chilli seaweed salad & chilli yuzu dressing 24.5
House hickory smoked salmon with confit tomato brik pastry & Japanese horseradish 23. 5
King prawn tempura sushi with avocado & spiced chilli sauce 23.5
In addition Michael Lambie can create a ‘Taxi Jo Degustation’
menu for the table
Please ask your waiter for details
Available for lunch and dinner 7 days
This á la carte menu is current as at 01.09.07
It does change seasonally and therefore, if you would like the latest copy, please email [email protected] or
phone 9663 3134, option 1 and we will respond as soon as possible
SUSHI TASTING PLATES
Maguro (Tuna)
Sake (Salmon)
Hiramasa (S.A. Kingfish)
Shiromi (Fresh market fish)
Kuruma-Ebi (King prawn)
Ama-Ebi (Sweet prawn)
Unagi (Grilled eel)
Kani (Crab)
3 pieces 17.5
5 pieces 21.5
SUSHIÂ ANDÂ SASHIMI
Entrée
Sushi & sashimi selection 23.5
Main
Jo Moriawase: premium selection of sushi & sashimi 45.0
This á la carte menu is current as at 01.09.07
It does change seasonally and therefore, if you would like the latest copy, please email [email protected] or
phone 9663 3134, option 1 and we will respond as soon as possible
MAIN
Roast snapper fillet with fresh shellfish & hot coconut broth 38.5
Roast saddle of new seasons lamb with parsnip puree & maple turnips, mint jus 43
Pan fried wild barramundi fillet, fried soft shell crab, tomato & mint salad w chilli dressing 42
Roast rabbit saddle, baby vegetable salad, lapchong sausage & shoa xing dressing 39.5
Roast breast & confit duck ravioli with celeriac purée & mandarin & ginger jus 42
Tempura whiting fillets with pickled carrot salad & dashi soy dipping sauce 42
Taxi Wagyu porterhouse, Japanese mustard, Wagyu dipping sauce 48.5
Yuba wrapped Atlantic salmon with spring onions ginger & Taxi’s hot & sour sauce 38
Roast Kurabuta pork, spiced hoi sin, apple purée & wombok salad 38.5
Taxi vegetarian tasting plate 35
SIDEÂ DISHES 10
Green salad, honey mustard dressing
Rocket & pear salad, blue cheese dressing
Steamed broccolini
Spicy fried chat potatoes
Spinach, witlof, apple salad, lime & yoghurt dressing
Green bean & rocket salad, pickled ginger, tofu dressing
and here is there desert menu
DESSERT
Vanilla pannacotta with quince jelly & 5 spiced macaroons 17.5
Caramelised banana tempura, banana ice cream & rum mousse 17.5
Lemon soufflé with white chocolate centre, lemon milk sorbet 19.5
Taxi style deconstructed “pina colada†17.5
Chocolate tian with Valrhona chocolate ganache & cherry foam 18.5
Pineapple tarte tatin with palm sugar caramel 16.5
Calendar cheese selection 19.5
Taxi petit fours for 2 10.0
DESSERTÂ WINE BYÂ THE GLASS 90ml
Bress 'The Kindest Cut', 2006 (Aromatic Blend), Regional Blend, Aus 10
Konrad Botrytis Riesling, 2003, Marlborough, NZ 11
Roumieu-Lacoste 'Cuvée André' , 2001, Sauternes, France (60ml) 17
Domaine de Durban, Beaumes de Venise, 2004, Southern Rhone, France 13
Anselmi ‘I Capitelli’ Passito IGT, 2004, Veneto, Italy 16
This dessert menu is current as at 01.09.07
It does change seasonally and therefore, if you would like the latest copy, please email [email protected] or
phone 9663 3134, option 1 and we will respond as soon as possible
COFFEEÂ Â Â Â 4.5
Giancarlo by Grinders
THE BLACKÂ TEAÂ Â Â Â Â 5.5
Irish Breakfast – Taxi blended robust, strong taste, and suits the addition of milk
Darjeeling – Indian
A single estate, full body, balanced faint astringency and sweetness, sweet fragrance
Taxi Evening Tea – A Taxi blend of Ceylon, China’s Lapsang Souchong and Keemum, sharp astringency
balanced with subtle sweetness, faint Smokey and chestnut aroma
THEÂ TISAN 5
(Tisan is herbal leaf, not tea)
Chrysanthemum – whole chrysanthemum flowers, strong taste, good for digestion and soothe nerve
tonic
Peppermint – single pure whole leaf from organic plants
Lemongrass – effective cleansing tonic
THE SCENTED TEA 5
Earl Grey – a classic blend of black tea with bergamot fruit oil
Maccha Kirara Rice Tea (Gen Mai Cha) – Japan
Kirara rice is blended with aromatic glutinous rice, roasted in an old fashioned fire pot; stone milled
Maccha (green tea powder) is added, together with sencha gives this tea a rich nutty flavour
THE GREENÂ TEA 6.5
Fuji Kurasawa –Japan
This tea is a jewel box of tea varieties, has a sharp flavour and clean astringency
Lu Pi Sencha "Roku" – Yame, Japan
The tea is grown under cover to avoid sunlight, to promote sweetness, achieve subtle astringency
Huangshang Maofeng – Anhui, China
The tea is produced in the Huanshan Mountains 1,300m above sea level. Dry chestnut aroma,
lingering sweetness and mineral on the palate with delicate astringency
THE EXOTICÂ TEA 7.5
Oolong Jade – Taiwan, China
Lightly fermented, gentle magnolia bouquet, refreshing stone fruit, oily texture, elegant astringent finish
Bai hao silver needle (white tea) – Fujian, China
Tea Delicacy. Naturally dried, no artificial process, very delicate subtle whit peach aroma, gentle
astringency, naturally low in caffine, high in antioxidants
This dessert menu is current as at 01.09.07
It does change seasonally and therefore, if you would like the latest copy, please email [email protected] or
phone 9663 3134, option 1 and we will respond as soon as possible
FORTIFIEDS
Campbells Rutherglen Muscat, NV
Campbells Rutherglen Tokay, NV
Chambers Grand Muscat, NV
Campbells ‘Merchant Prince’ Rare Muscat, NV
Chambers Old Vine Muscadelle (Tokay), NV
Campbells ‘Liquid Gold’ Classic Tokay, NV
Seppelt DP63 Grand Muscat, NV
Seppelt GR113 Rare Muscat, NV
Seppelt GDP59 Rare Tokay, NV
Stanton & Killeen Vintage Port, 2000 375ml
Stanton & Killeen Vintage Port, 2000 750ml
Mr Pickwick's Tawny Port, NV
Baileys of Glenrowan ‘Founder’ Tawny Port
Penfolds ‘Grandfather’ Tawny Port, NV
Ramos Pinto Tawny Reserva 'Adriano', NV
Ramos Pinto Reserva ‘Collector’, NV
Ramos Pinto ‘Late Bottled Vintage’, 1998
Fonseca 'Late Bottled Vintage', 2000
Warre's Warrior, NV
Warre's Vintage Port, 1985 750ml
Warre's Vintage Port, 1983 750ml
Warre's Vintage Port, 1977 750ml
Warre’s Quinta da Cavadinha’ Vintage Port, 1987-375ml
Quinta do Passadoura Vintage Port, 2000-750ml
Gonzales Byass 'Del Duque' Amontillado, NV
Gonzales Byass 'Apostoles' Palo Cortado, NV
Gonzales Byass 'Matusalem' Oloroso, NV
Gonzales Byass Anada Vintage Oloroso, 1964 750ml
Romate 'Ambrosia' Moscatel, NV
Lustau 'San Emilio' Pedro Ximénez, NV
Gonzales Byass 'Noe' Pedro Ximénez, NV
Rutherglen, Vic
8
Rutherglen, Vic
8
Rutherglen, Vic
Rutherglen, Vic
16
25
Rutherglen, Vic
12
Rutherglen, Vic 14
Rutherglen, Vic 12
Rutherglen, Vic 14
Rutherglen, Vic 14
Rutherglen, Vic 45
Rutherglen, Vic 85
Barossa Valley, SA 11
Barossa Valley, SA 10
Barossa Valley, SA 17
Oporto, Portugal 10
Oporto, Portugal 10
Oporto, Portugal 12
Alto Douro, Portugal 14
Alto Douro, Portugal 12
Alto Douro, Portugal 170
Alto Douro, Portugal 180
Alto Douro, Portugal 255
Alto Douro, Portugal 250
Alto Douro, Portugal 155
Jerez, Spain 15
Jerez, Spain
15
Jerez, Spain
15
Jerez, Spain 345
Jerez Spain
12
Jerez, Spain
10
Jerez, Spain
18
This dessert menu is current as at 01.09.07
It does change seasonally and therefore, if you would like the latest copy, please email [email protected] or
phone 9663 3134, option 1 and we will respond as soon as possible
EAUÂ DEÂ VIEÂ &Â GRAPPA
Salamander Quince 13
Nonino Poire William 14
Nonino UE Uvarossa 18
Nonino UE Moscato Cru 30
Nonino Il Moscato 12
Nonino Cru Monovitigno Ribola 14
Questa E Grappa Denim (Prosecco) 10
Questa E Grappa Piu Erbe Alpine 11
Questa E Grappa di Cartizze e Moscato 10
Castellare Grappa Sangiovese 11
Loredan Gasparini 'Capo di Stato' 10
1997 La Spinetta Grappa di Moscato Bricco Qualia 12
Banfi Grappa di Brunello di Montalcino 12
1997 Berta Tre Soli Tre 20
CALVADOS
1996 Victor Gontier 14
Le Pere Jules, 3 Ans d’Age 12
ARMAGNAC
1992 Ferme de Labouc B.A. 18.5
1967 Comte de LamaOstre B.A. 30
1962 Delord B.A. 23
1989 Lacourtoisie G.B.A 32
1969 Domaine de la Bret 42 B.A. 55
1939 Casterade A. 115
COGNAC
L.H. Régnier X.O
22
Hennessy Private Reserve
65
Tesseron Lot No.76 XO Tradition
40
Tesseron Lot No.29 Exception
75
Normandin Mercier Grande Vielle
48
Paul Giraud Vieille Reserve
26
Paul Giraud Elegance
11
100 % recycled paper
all prices include G.S.T.
michael lambi is head chef..
he is a bad man.
this is a sample menue, it's modern aus with jap twist
desert menue there aswell.
it is seriously amazing food..
ENTRÉE
Lemongrass broth with spicy chicken shinjo & lemon oil 19.5
Crispy fried quail medallions with wombok salad & black pepper caramel 23
Tuna sushi five ways with caviar & miso yoghurt dressing 23
Pressed duck & foie gras with tomato chilli pickle & cornichons 24.5
Wagyu beef tataki, crisp vegetables, wasabi black bean dressing 24.5
Crispy kataifi wrapped scallops with truffle foam 24
Crisp tempura tofu with goat’s cheese filled zucchini flowers & tofu dressing 23
Western Australian crayfish cannelloni with chilli seaweed salad & chilli yuzu dressing 24.5
House hickory smoked salmon with confit tomato brik pastry & Japanese horseradish 23. 5
King prawn tempura sushi with avocado & spiced chilli sauce 23.5
In addition Michael Lambie can create a ‘Taxi Jo Degustation’
menu for the table
Please ask your waiter for details
Available for lunch and dinner 7 days
This á la carte menu is current as at 01.09.07
It does change seasonally and therefore, if you would like the latest copy, please email [email protected] or
phone 9663 3134, option 1 and we will respond as soon as possible
SUSHI TASTING PLATES
Maguro (Tuna)
Sake (Salmon)
Hiramasa (S.A. Kingfish)
Shiromi (Fresh market fish)
Kuruma-Ebi (King prawn)
Ama-Ebi (Sweet prawn)
Unagi (Grilled eel)
Kani (Crab)
3 pieces 17.5
5 pieces 21.5
SUSHIÂ ANDÂ SASHIMI
Entrée
Sushi & sashimi selection 23.5
Main
Jo Moriawase: premium selection of sushi & sashimi 45.0
This á la carte menu is current as at 01.09.07
It does change seasonally and therefore, if you would like the latest copy, please email [email protected] or
phone 9663 3134, option 1 and we will respond as soon as possible
MAIN
Roast snapper fillet with fresh shellfish & hot coconut broth 38.5
Roast saddle of new seasons lamb with parsnip puree & maple turnips, mint jus 43
Pan fried wild barramundi fillet, fried soft shell crab, tomato & mint salad w chilli dressing 42
Roast rabbit saddle, baby vegetable salad, lapchong sausage & shoa xing dressing 39.5
Roast breast & confit duck ravioli with celeriac purée & mandarin & ginger jus 42
Tempura whiting fillets with pickled carrot salad & dashi soy dipping sauce 42
Taxi Wagyu porterhouse, Japanese mustard, Wagyu dipping sauce 48.5
Yuba wrapped Atlantic salmon with spring onions ginger & Taxi’s hot & sour sauce 38
Roast Kurabuta pork, spiced hoi sin, apple purée & wombok salad 38.5
Taxi vegetarian tasting plate 35
SIDEÂ DISHES 10
Green salad, honey mustard dressing
Rocket & pear salad, blue cheese dressing
Steamed broccolini
Spicy fried chat potatoes
Spinach, witlof, apple salad, lime & yoghurt dressing
Green bean & rocket salad, pickled ginger, tofu dressing
and here is there desert menu
DESSERT
Vanilla pannacotta with quince jelly & 5 spiced macaroons 17.5
Caramelised banana tempura, banana ice cream & rum mousse 17.5
Lemon soufflé with white chocolate centre, lemon milk sorbet 19.5
Taxi style deconstructed “pina colada†17.5
Chocolate tian with Valrhona chocolate ganache & cherry foam 18.5
Pineapple tarte tatin with palm sugar caramel 16.5
Calendar cheese selection 19.5
Taxi petit fours for 2 10.0
DESSERTÂ WINE BYÂ THE GLASS 90ml
Bress 'The Kindest Cut', 2006 (Aromatic Blend), Regional Blend, Aus 10
Konrad Botrytis Riesling, 2003, Marlborough, NZ 11
Roumieu-Lacoste 'Cuvée André' , 2001, Sauternes, France (60ml) 17
Domaine de Durban, Beaumes de Venise, 2004, Southern Rhone, France 13
Anselmi ‘I Capitelli’ Passito IGT, 2004, Veneto, Italy 16
This dessert menu is current as at 01.09.07
It does change seasonally and therefore, if you would like the latest copy, please email [email protected] or
phone 9663 3134, option 1 and we will respond as soon as possible
COFFEEÂ Â Â Â 4.5
Giancarlo by Grinders
THE BLACKÂ TEAÂ Â Â Â Â 5.5
Irish Breakfast – Taxi blended robust, strong taste, and suits the addition of milk
Darjeeling – Indian
A single estate, full body, balanced faint astringency and sweetness, sweet fragrance
Taxi Evening Tea – A Taxi blend of Ceylon, China’s Lapsang Souchong and Keemum, sharp astringency
balanced with subtle sweetness, faint Smokey and chestnut aroma
THEÂ TISAN 5
(Tisan is herbal leaf, not tea)
Chrysanthemum – whole chrysanthemum flowers, strong taste, good for digestion and soothe nerve
tonic
Peppermint – single pure whole leaf from organic plants
Lemongrass – effective cleansing tonic
THE SCENTED TEA 5
Earl Grey – a classic blend of black tea with bergamot fruit oil
Maccha Kirara Rice Tea (Gen Mai Cha) – Japan
Kirara rice is blended with aromatic glutinous rice, roasted in an old fashioned fire pot; stone milled
Maccha (green tea powder) is added, together with sencha gives this tea a rich nutty flavour
THE GREENÂ TEA 6.5
Fuji Kurasawa –Japan
This tea is a jewel box of tea varieties, has a sharp flavour and clean astringency
Lu Pi Sencha "Roku" – Yame, Japan
The tea is grown under cover to avoid sunlight, to promote sweetness, achieve subtle astringency
Huangshang Maofeng – Anhui, China
The tea is produced in the Huanshan Mountains 1,300m above sea level. Dry chestnut aroma,
lingering sweetness and mineral on the palate with delicate astringency
THE EXOTICÂ TEA 7.5
Oolong Jade – Taiwan, China
Lightly fermented, gentle magnolia bouquet, refreshing stone fruit, oily texture, elegant astringent finish
Bai hao silver needle (white tea) – Fujian, China
Tea Delicacy. Naturally dried, no artificial process, very delicate subtle whit peach aroma, gentle
astringency, naturally low in caffine, high in antioxidants
This dessert menu is current as at 01.09.07
It does change seasonally and therefore, if you would like the latest copy, please email [email protected] or
phone 9663 3134, option 1 and we will respond as soon as possible
FORTIFIEDS
Campbells Rutherglen Muscat, NV
Campbells Rutherglen Tokay, NV
Chambers Grand Muscat, NV
Campbells ‘Merchant Prince’ Rare Muscat, NV
Chambers Old Vine Muscadelle (Tokay), NV
Campbells ‘Liquid Gold’ Classic Tokay, NV
Seppelt DP63 Grand Muscat, NV
Seppelt GR113 Rare Muscat, NV
Seppelt GDP59 Rare Tokay, NV
Stanton & Killeen Vintage Port, 2000 375ml
Stanton & Killeen Vintage Port, 2000 750ml
Mr Pickwick's Tawny Port, NV
Baileys of Glenrowan ‘Founder’ Tawny Port
Penfolds ‘Grandfather’ Tawny Port, NV
Ramos Pinto Tawny Reserva 'Adriano', NV
Ramos Pinto Reserva ‘Collector’, NV
Ramos Pinto ‘Late Bottled Vintage’, 1998
Fonseca 'Late Bottled Vintage', 2000
Warre's Warrior, NV
Warre's Vintage Port, 1985 750ml
Warre's Vintage Port, 1983 750ml
Warre's Vintage Port, 1977 750ml
Warre’s Quinta da Cavadinha’ Vintage Port, 1987-375ml
Quinta do Passadoura Vintage Port, 2000-750ml
Gonzales Byass 'Del Duque' Amontillado, NV
Gonzales Byass 'Apostoles' Palo Cortado, NV
Gonzales Byass 'Matusalem' Oloroso, NV
Gonzales Byass Anada Vintage Oloroso, 1964 750ml
Romate 'Ambrosia' Moscatel, NV
Lustau 'San Emilio' Pedro Ximénez, NV
Gonzales Byass 'Noe' Pedro Ximénez, NV
Rutherglen, Vic
8
Rutherglen, Vic
8
Rutherglen, Vic
Rutherglen, Vic
16
25
Rutherglen, Vic
12
Rutherglen, Vic 14
Rutherglen, Vic 12
Rutherglen, Vic 14
Rutherglen, Vic 14
Rutherglen, Vic 45
Rutherglen, Vic 85
Barossa Valley, SA 11
Barossa Valley, SA 10
Barossa Valley, SA 17
Oporto, Portugal 10
Oporto, Portugal 10
Oporto, Portugal 12
Alto Douro, Portugal 14
Alto Douro, Portugal 12
Alto Douro, Portugal 170
Alto Douro, Portugal 180
Alto Douro, Portugal 255
Alto Douro, Portugal 250
Alto Douro, Portugal 155
Jerez, Spain 15
Jerez, Spain
15
Jerez, Spain
15
Jerez, Spain 345
Jerez Spain
12
Jerez, Spain
10
Jerez, Spain
18
This dessert menu is current as at 01.09.07
It does change seasonally and therefore, if you would like the latest copy, please email [email protected] or
phone 9663 3134, option 1 and we will respond as soon as possible
EAUÂ DEÂ VIEÂ &Â GRAPPA
Salamander Quince 13
Nonino Poire William 14
Nonino UE Uvarossa 18
Nonino UE Moscato Cru 30
Nonino Il Moscato 12
Nonino Cru Monovitigno Ribola 14
Questa E Grappa Denim (Prosecco) 10
Questa E Grappa Piu Erbe Alpine 11
Questa E Grappa di Cartizze e Moscato 10
Castellare Grappa Sangiovese 11
Loredan Gasparini 'Capo di Stato' 10
1997 La Spinetta Grappa di Moscato Bricco Qualia 12
Banfi Grappa di Brunello di Montalcino 12
1997 Berta Tre Soli Tre 20
CALVADOS
1996 Victor Gontier 14
Le Pere Jules, 3 Ans d’Age 12
ARMAGNAC
1992 Ferme de Labouc B.A. 18.5
1967 Comte de LamaOstre B.A. 30
1962 Delord B.A. 23
1989 Lacourtoisie G.B.A 32
1969 Domaine de la Bret 42 B.A. 55
1939 Casterade A. 115
COGNAC
L.H. Régnier X.O
22
Hennessy Private Reserve
65
Tesseron Lot No.76 XO Tradition
40
Tesseron Lot No.29 Exception
75
Normandin Mercier Grande Vielle
48
Paul Giraud Vieille Reserve
26
Paul Giraud Elegance
11
100 % recycled paper
all prices include G.S.T.
- Charlie73
- Posts: 3428
- Joined: Thu Aug 25, 2005 6:38 pm
- Location: Somewhere between South @ North.... Melbourne that is
again this has been sold a few months back, was one of Paul's (Choc Buddha) but i know he sold all three levels to the one person for ovver $10mil. Hope they have kept the same staff. Cause the bar staff downstairs changed, and now they are total poosAme'0 wrote:go to taxi.
michael lambi is head chef..
he is a bad man.
this is a sample menue, it's modern aus with jap twist
desert menue there aswell.
it is seriously amazing food..
ENTRÉE
Lemongrass broth with spicy chicken shinjo & lemon oil 19.5
Crispy fried quail medallions with wombok salad & black pepper caramel 23
Tuna sushi five ways with caviar & miso yoghurt dressing 23
Pressed duck & foie gras with tomato chilli pickle & cornichons 24.5
Wagyu beef tataki, crisp vegetables, wasabi black bean dressing 24.5
Crispy kataifi wrapped scallops with truffle foam 24
Crisp tempura tofu with goat’s cheese filled zucchini flowers & tofu dressing 23
Western Australian crayfish cannelloni with chilli seaweed salad & chilli yuzu dressing 24.5
House hickory smoked salmon with confit tomato brik pastry & Japanese horseradish 23. 5
King prawn tempura sushi with avocado & spiced chilli sauce 23.5
In addition Michael Lambie can create a ‘Taxi Jo Degustation’
menu for the table
Please ask your waiter for details
Available for lunch and dinner 7 days
This á la carte menu is current as at 01.09.07
It does change seasonally and therefore, if you would like the latest copy, please email [email protected] or
phone 9663 3134, option 1 and we will respond as soon as possible
SUSHI TASTING PLATES
Maguro (Tuna)
Sake (Salmon)
Hiramasa (S.A. Kingfish)
Shiromi (Fresh market fish)
Kuruma-Ebi (King prawn)
Ama-Ebi (Sweet prawn)
Unagi (Grilled eel)
Kani (Crab)
3 pieces 17.5
5 pieces 21.5
SUSHI AND SASHIMI
Entrée
Sushi & sashimi selection 23.5
Main
Jo Moriawase: premium selection of sushi & sashimi 45.0
This á la carte menu is current as at 01.09.07
It does change seasonally and therefore, if you would like the latest copy, please email [email protected] or
phone 9663 3134, option 1 and we will respond as soon as possible
MAIN
Roast snapper fillet with fresh shellfish & hot coconut broth 38.5
Roast saddle of new seasons lamb with parsnip puree & maple turnips, mint jus 43
Pan fried wild barramundi fillet, fried soft shell crab, tomato & mint salad w chilli dressing 42
Roast rabbit saddle, baby vegetable salad, lapchong sausage & shoa xing dressing 39.5
Roast breast & confit duck ravioli with celeriac purée & mandarin & ginger jus 42
Tempura whiting fillets with pickled carrot salad & dashi soy dipping sauce 42
Taxi Wagyu porterhouse, Japanese mustard, Wagyu dipping sauce 48.5
Yuba wrapped Atlantic salmon with spring onions ginger & Taxi’s hot & sour sauce 38
Roast Kurabuta pork, spiced hoi sin, apple purée & wombok salad 38.5
Taxi vegetarian tasting plate 35
SIDE DISHES 10
Green salad, honey mustard dressing
Rocket & pear salad, blue cheese dressing
Steamed broccolini
Spicy fried chat potatoes
Spinach, witlof, apple salad, lime & yoghurt dressing
Green bean & rocket salad, pickled ginger, tofu dressing
and here is there desert menu
DESSERT
Vanilla pannacotta with quince jelly & 5 spiced macaroons 17.5
Caramelised banana tempura, banana ice cream & rum mousse 17.5
Lemon soufflé with white chocolate centre, lemon milk sorbet 19.5
Taxi style deconstructed “pina colada†17.5
Chocolate tian with Valrhona chocolate ganache & cherry foam 18.5
Pineapple tarte tatin with palm sugar caramel 16.5
Calendar cheese selection 19.5
Taxi petit fours for 2 10.0
DESSERT WINE BY THE GLASS 90ml
Bress 'The Kindest Cut', 2006 (Aromatic Blend), Regional Blend, Aus 10
Konrad Botrytis Riesling, 2003, Marlborough, NZ 11
Roumieu-Lacoste 'Cuvée André' , 2001, Sauternes, France (60ml) 17
Domaine de Durban, Beaumes de Venise, 2004, Southern Rhone, France 13
Anselmi ‘I Capitelli’ Passito IGT, 2004, Veneto, Italy 16
This dessert menu is current as at 01.09.07
It does change seasonally and therefore, if you would like the latest copy, please email [email protected] or
phone 9663 3134, option 1 and we will respond as soon as possible
COFFEE 4.5
Giancarlo by Grinders
THE BLACK TEA 5.5
Irish Breakfast – Taxi blended robust, strong taste, and suits the addition of milk
Darjeeling – Indian
A single estate, full body, balanced faint astringency and sweetness, sweet fragrance
Taxi Evening Tea – A Taxi blend of Ceylon, China’s Lapsang Souchong and Keemum, sharp astringency
balanced with subtle sweetness, faint Smokey and chestnut aroma
THE TISAN 5
(Tisan is herbal leaf, not tea)
Chrysanthemum – whole chrysanthemum flowers, strong taste, good for digestion and soothe nerve
tonic
Peppermint – single pure whole leaf from organic plants
Lemongrass – effective cleansing tonic
THE SCENTED TEA 5
Earl Grey – a classic blend of black tea with bergamot fruit oil
Maccha Kirara Rice Tea (Gen Mai Cha) – Japan
Kirara rice is blended with aromatic glutinous rice, roasted in an old fashioned fire pot; stone milled
Maccha (green tea powder) is added, together with sencha gives this tea a rich nutty flavour
THE GREEN TEA 6.5
Fuji Kurasawa –Japan
This tea is a jewel box of tea varieties, has a sharp flavour and clean astringency
Lu Pi Sencha "Roku" – Yame, Japan
The tea is grown under cover to avoid sunlight, to promote sweetness, achieve subtle astringency
Huangshang Maofeng – Anhui, China
The tea is produced in the Huanshan Mountains 1,300m above sea level. Dry chestnut aroma,
lingering sweetness and mineral on the palate with delicate astringency
THE EXOTIC TEA 7.5
Oolong Jade – Taiwan, China
Lightly fermented, gentle magnolia bouquet, refreshing stone fruit, oily texture, elegant astringent finish
Bai hao silver needle (white tea) – Fujian, China
Tea Delicacy. Naturally dried, no artificial process, very delicate subtle whit peach aroma, gentle
astringency, naturally low in caffine, high in antioxidants
This dessert menu is current as at 01.09.07
It does change seasonally and therefore, if you would like the latest copy, please email [email protected] or
phone 9663 3134, option 1 and we will respond as soon as possible
FORTIFIEDS
Campbells Rutherglen Muscat, NV
Campbells Rutherglen Tokay, NV
Chambers Grand Muscat, NV
Campbells ‘Merchant Prince’ Rare Muscat, NV
Chambers Old Vine Muscadelle (Tokay), NV
Campbells ‘Liquid Gold’ Classic Tokay, NV
Seppelt DP63 Grand Muscat, NV
Seppelt GR113 Rare Muscat, NV
Seppelt GDP59 Rare Tokay, NV
Stanton & Killeen Vintage Port, 2000 375ml
Stanton & Killeen Vintage Port, 2000 750ml
Mr Pickwick's Tawny Port, NV
Baileys of Glenrowan ‘Founder’ Tawny Port
Penfolds ‘Grandfather’ Tawny Port, NV
Ramos Pinto Tawny Reserva 'Adriano', NV
Ramos Pinto Reserva ‘Collector’, NV
Ramos Pinto ‘Late Bottled Vintage’, 1998
Fonseca 'Late Bottled Vintage', 2000
Warre's Warrior, NV
Warre's Vintage Port, 1985 750ml
Warre's Vintage Port, 1983 750ml
Warre's Vintage Port, 1977 750ml
Warre’s Quinta da Cavadinha’ Vintage Port, 1987-375ml
Quinta do Passadoura Vintage Port, 2000-750ml
Gonzales Byass 'Del Duque' Amontillado, NV
Gonzales Byass 'Apostoles' Palo Cortado, NV
Gonzales Byass 'Matusalem' Oloroso, NV
Gonzales Byass Anada Vintage Oloroso, 1964 750ml
Romate 'Ambrosia' Moscatel, NV
Lustau 'San Emilio' Pedro Ximénez, NV
Gonzales Byass 'Noe' Pedro Ximénez, NV
Rutherglen, Vic
8
Rutherglen, Vic
8
Rutherglen, Vic
Rutherglen, Vic
16
25
Rutherglen, Vic
12
Rutherglen, Vic 14
Rutherglen, Vic 12
Rutherglen, Vic 14
Rutherglen, Vic 14
Rutherglen, Vic 45
Rutherglen, Vic 85
Barossa Valley, SA 11
Barossa Valley, SA 10
Barossa Valley, SA 17
Oporto, Portugal 10
Oporto, Portugal 10
Oporto, Portugal 12
Alto Douro, Portugal 14
Alto Douro, Portugal 12
Alto Douro, Portugal 170
Alto Douro, Portugal 180
Alto Douro, Portugal 255
Alto Douro, Portugal 250
Alto Douro, Portugal 155
Jerez, Spain 15
Jerez, Spain
15
Jerez, Spain
15
Jerez, Spain 345
Jerez Spain
12
Jerez, Spain
10
Jerez, Spain
18
This dessert menu is current as at 01.09.07
It does change seasonally and therefore, if you would like the latest copy, please email [email protected] or
phone 9663 3134, option 1 and we will respond as soon as possible
EAU DE VIE & GRAPPA
Salamander Quince 13
Nonino Poire William 14
Nonino UE Uvarossa 18
Nonino UE Moscato Cru 30
Nonino Il Moscato 12
Nonino Cru Monovitigno Ribola 14
Questa E Grappa Denim (Prosecco) 10
Questa E Grappa Piu Erbe Alpine 11
Questa E Grappa di Cartizze e Moscato 10
Castellare Grappa Sangiovese 11
Loredan Gasparini 'Capo di Stato' 10
1997 La Spinetta Grappa di Moscato Bricco Qualia 12
Banfi Grappa di Brunello di Montalcino 12
1997 Berta Tre Soli Tre 20
CALVADOS
1996 Victor Gontier 14
Le Pere Jules, 3 Ans d’Age 12
ARMAGNAC
1992 Ferme de Labouc B.A. 18.5
1967 Comte de LamaOstre B.A. 30
1962 Delord B.A. 23
1989 Lacourtoisie G.B.A 32
1969 Domaine de la Bret 42 B.A. 55
1939 Casterade A. 115
COGNAC
L.H. Régnier X.O
22
Hennessy Private Reserve
65
Tesseron Lot No.76 XO Tradition
40
Tesseron Lot No.29 Exception
75
Normandin Mercier Grande Vielle
48
Paul Giraud Vieille Reserve
26
Paul Giraud Elegance
11
100 % recycled paper
all prices include G.S.T.