Taxi Dining Room
Transport Hotel Federation Square
With Taxi being the next destination for our preview of the 2012 Cloudy Bay Pinot Noir & Duck Trail after Number 8, the encounter reminded me of the bright and gutsy flavours Taxi plates up in each dish.
I’ve always been quite fond of the Wagyu Porterhouse at Taxi, beautiful slabs cooked quite simply. I haven’t been back since I had the tasting menu a while ago.
Warm with a light whipped fluffy butter.
2010 Cloudy Bay Pinot Noir
Particularly bright acidity this year achieved with the assistance of cool summer evenings, balances the ripe tannins and berry fruit driven palate. Cloudy Bay Pinot Noir has a natural affinity with duck, lamb and game - with the 2010 having a particular attraction to food with a salty, savoury edge.
Szechuan Duck & Fresh Lime
Taxi in their typical fusion fashion, showcased a Szechuan duck which was bursting with bold flavours. Quite well cooked with none of the pink left, but still incredibly tender, and the crispiest skin on the outside. Coated in this sticky peppery szechuan sauce which paired well with the pinot. I loved the coriander in the salad and the sweet mandarin slivers in szechuan salt - a little salty sweet for the palate.
A crisp fresh side.
Less gamey, the spiciness of the szechuan sauce brought out the pepperiness of the wine and the earthy mushroom flavours.
The pinot takes on a different feel with each pairing. While I thoroughly enjoyed the bold and spicy flavours of this dish, I have to say I was particularly taken by the pairing at our final destination (to follow tomorrow) - the Smith, with the pinot being noticeably smooth and silky.
For more information on the Pinot & Duck Trail in July 2012, check out Cloudy Bay’s Facebook page.