The Taxpayer is already known for some fantastic burgers and a generous craft beer selection. It now adds a couple extra weapons to its arsenal with Sliders and Cocktails and we were lucky enough to be invited recently to check out this new menu.
The concept is to pair a slider to a cocktail like a casual degustation. I love the point of difference these guys are making from the competition as I am yet to come across the same idea. There were three sliders and a dessert slider in a sense with matching cocktails being presented.
The first slider-cocktail duo to hit the table was the Grilled chicken with KI feta, pickled carrot and lemon zest mayo slider. The chicken was moist and flavoursome with a good tangy kick from the pickled carrot and lemon mayo. The cocktail matching this was Bombay Sapphire, elderflower liqueur, fresh lemon juice, rose syrup and prosecco. A definite hit with the ladies and I also loved the elderflower and rose flavours. A nice floral cocktail that matched the white meat very well.
After a sneaky Pacific Ale by Thunder Road Brewery I was ready for the next slider combo. It was a Braised pulled lamb, slow cooked in pomegranate juice, baby spinach, sweet potato crisp, chilli jam, mint blood and orange labneh. This was the king of the castle for me on the night. The lamb was stupendous and I think the pomegranate must have given that little sweetness making it so addictive. Ling found the sweet potato crisp the highlight and a nice surprise you don’t often find in a burger. This was swilled down with a Bombay Sapphire, rosemary syrup, fresh blood orange juice, Angostura orange bitters and prosecco cocktail. I was not a fan of this one even though it was similar in ingredients to the first. I think the angostura bitters and lack of floral flavours left a very medicinal taste to it.
Walking to the bar for yet another sneaky beer from Thunder Road I was ushered back to the table with the arrival of the third slider. Number three was a Slow roasted beef fillet, blanched radicchio and BBQ plum sauce. It was a simple slider, not too complicated and worked well. The plum sauce was a bit of a gamble but I am glad they rolled the dice. Hand in hand with the slider was a Buffalo trace, plum, fresh lemon juice, sugar syrup and fresh thyme cocktail. I would call this one my favourite on the night as the sweetness and tartness was perfect and coupled well with the red meat monster.
All of a sudden girly gasps and whistles filled the air and I knew dessert had arrived. A Belgian waffle with peach slices compressed in Angostura 5 Y/O rum, crumble, vanilla ice cream and white chocolate chilli ganache appeared. It was a warm night and so the ice cream was melting meaning the clock was ticking. I did demolish it quite fast only to be hit with tingle in my mouth. This was the work of the chilli ganache which I applaud the use of. I love the use of chilli in desserts and the hot and cold with the ice cream and chilli was great. The waffle was a little firm but the flavour was there. A milder cocktail finished the night alongside this dessert. It was an Angostura 5 Y/O, peach schnapps, mango, fresh lime juice and chilli. Not too sweet to take away from the cocktail and using chilli again to tie in with the waffle slider.
Sliders and cocktails are a hit in my book and I would definitely be back for the lamb slider and maybe even the Captain’s Hot Daughter cocktail just to mix things up. I love to see one of my favourite venues grow with their ideas! Be sure to slide on by for some great sliders and drinks. There are also vegetarian alternatives for the first three courses if necessary. Thanks for a fabulous night guys!
– Mr Foodie
Disclaimer: Foodie Ling were invited as guests to the menu launch