Mototaxi, St Kilda

Images of mototaxis conjure up images of the busy streets South-East Asia, full of life, full of action, and of course, full of delicious food. Mototaxi is the name adopted by this new casual dining room and cocktail bar, featuring a menu designed by executive chef Danny Neat (ex-Pei Modern, Phillippe Mouchel) and with head chef Tad McLean running the pass. Co-owner Lee Mack comes from an impressive hospitality background, and is now striking it out on his first venture, building on his passion for South-East Asian cuisine.

Mototaxi Pop-up - Blanco Long Co - El Jimador Blanco, Vanilla + cacao infused coffee, Aztec chocolate bitters, condensed milk ($18)

Blanco Long Co – El Jimador Blanco, Vanilla + cacao infused coffee, Aztec chocolate bitters, condensed milk ($18)

The cocktail menu has been put together by Carlos Araujo, whose experience includes Panama Dining Room, Rice Queen and Green Park Dining. The Blanco Long Cô is made with El Jimador Blanco, vanilla, cacao infused coffee, Aztec chocolate bitters and condensed milk. It’s like an alcoholic Vietnamese iced coffee, or from a different perspective, a Vietnamese version of an espresso martini.

Mototaxi Pop-up - Oysters

Oysters

Mototaxi Pop-up - Vietnamese boudin noir tiger roll, pickles, herbs ($9.50)

Vietnamese boudin noir tiger roll, pickles, herbs ($9.50)

The food menu puts a contemporary spin on traditional Vietnamese and Cambodian dishes and flavours. The boudin noir tiger roll is filled with the blood sausage, hoisin, pickles and herbs including coriander and spring onion. I enjoy the bold flavours, and the crustiness of the bread contrasts neatly with the smooth pate-like texture of the boudin noir.

Mototaxi Pop-up - Scallop tartare, tamarind, shreded pork skin, black rice cracker ($7.50)

Scallop tartare, tamarind, shredded pork skin, black rice cracker ($7.50)

Scallop tartare with tamarind and shredded pork skin is served on a strikingly coloured black rice cracker. It’s a very textural dish, the ethereally light rice cracker almost melting in the mouth, leaving the bouncy diced scallop and shredded pork skin behind to contemplate.

Mototaxi Pop-up - Herb box, banh hoi, spring onion oil + condiment plate with nuoc cham, hot sauce, crispy chilli oil, peanut sauce ($3pp + 3)

Herb box, banh hoi, spring onion oil + condiment plate with nuoc cham, hot sauce, crispy chilli oil, peanut sauce ($3pp + 3)

Mototaxi Pop-up - Rice paper roll, jicama, omelette, herbs, noodles (2 for $9)

Rice paper roll, jicama, omelette, herbs, noodles (2 for $9)

Rice paper rolls are filled with jicama, chopped omelette, herbs and vermicelli noodles, seasoned with a flavoursome peanut hoisin sauce. Getting more hands on, the herb box contains the web-like banh hoi for wrapping with. A dish of spring onion oil is provided for extra flavour, though a condiment plate with nuoc cham, hot sauce, crispy chilli oil, peanut sauce can be added on for extra.

Mototaxi Pop-up - Runner beans, yoghurt, fried garlic, green papaya, dried shrimp

Runner beans, yoghurt, fried garlic, green papaya, dried shrimp

Mototaxi Pop-up - Eggplant, shiitake, black vinegar, spring onion, rice cakes ($26)

Eggplant, shiitake, black vinegar, spring onion, rice cakes ($26)

Mains are enjoyed with various salads, such as runner beans, yoghurt, fried garlic, green papaya and dried shrimp, and a number with grilled eggplant, shiitake, black vinegar, spring onion and flat noodle-like rice cakes.

Mototaxi Pop-up - Quail wrapped in shiso, pickled pear, radish salad ($18.50)

Quail wrapped in shiso, pickled pear, radish salad ($18.50)

Mototaxi Pop-up - Bonito, charred avocado, pomelo, rice powder ($8.50)

Bonito, charred avocado, pomelo, rice powder ($8.50)

Mototaxi Pop-up - Sher wagyu skirt, black garlic, bitter leaves

Sher wagyu skirt, black garlic, bitter leaves

Shiso-wrapped quail is succulent, paired with pickled pear and radish salad. There’s a hint of sweetness together with tanginess from the pickling liquid. The grilled bonito is fresh and juicy, flaking apart easily with the fork. Small pieces of pomelo add a slight bitterness and cold refreshment to each bite. The Sher wagyu skirt is paired with a beautiful black garlic concoction and bitter leaves. There’s a bit of gristle in this cut of beef, but it’s still moist and tender, and teams nicely with the beautiful fermented flavour of the black garlic smear.

Mototaxi Pop-up - Vietnamese Creme Caramel, Pear

Vietnamese Creme Caramel, Pear

Mototaxi Pop-up - Chocolate ganache with sesame caramel

Chocolate ganache with sesame caramel

We finish with the Vietnamese creme caramel with pear, and a chocolate ganache with sesame caramel. There’s a drizzle of coffee over the ganache, and thin slivers of chewy sesame caramel and chopped nuts create texture. It’s a match made in heaven that ties up the meal nicely.

Waiting for a permanent home, the Mototaxi pop-up is currently residing in Glass Merchants, taking over when night falls.

Disclaimer: I dined as a guest of Mototaxi. Opinions expressed here are purely my own and based on my experience at the time of the visit

Mototaxi Pop-up
63-65 Nelson Street
St Kilda, VIC, 3183
(03) 9029 0170
http://www.mototaxi.com.au/
Mototaxi Menu, Reviews, Photos, Location and Info - Zomato

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