Sliders and cocktails are a fabulous combination and you can enjoy them, along with burgers and a great beer selection, at The Taxpayer, 193 Victoria Square, Adelaide.
It’s just reopened after a short Christmas break and here’s a taste of what you can enjoy!
The first slider we sampled was a grilled chicken slider with Kangaroo Island feta, pickled carrot, lemon zest and mayo. The chicken was moist, with a nice tang from the pickled carrot and zesty lemon mayo.
The cocktail was a ‘Lady Lauren’; Bombay Sapphire, elderflower liqueur, fresh lemon juice, rose syrup and prosecco – light and floral. Just beautiful! The next slider was braised pulled lamb, slow cooked in pomegranate juice, baby spinach, sweet potato crisp, chilli jam, mint blood orange labneh. This was my favourite slider of the night. The lamb was tender and sweet and the sweet potato crisp was actually crispy and provided another texture.
This was paired with ‘Affair in Rome’; Bombay Sapphire, rosemary syrup, fresh blood orange juice, Angosura orange bitters, prosecco. Not a sweet cocktail but pairs perfectly with lamb.
And the final savoury slider consisted of slow roasted beef fillet, blanched radicchio and bbq plum sauce. An unusual combination but once again the meat was cooked perfectly, and lots of it, with the plum sauce adding some sweetness.
The cocktail was ‘Thyme for one more’; Buffalo Trace, plum, fresh lemon juice, sugar syrup, fresh thyme.
Belgian waffle, peach slices compressed in Angostura 5 year old rum, crumble, vanilla ice cream, white chocolate chilli ganache. This was just beautiful with the boozy peach slices within the waffle pieces and the white chocolate chilli ganache added a nice tingle in the mouth! Which the cold ice cream somewhat soothed!
And the dessert cocktail was a ‘Captain’s Hot Daughter’ Angostura 5 year old, peach schnapps, mango, fresh lime juice, chilli. Fruity with a touch of chilli.
My first visit to The Taxpayer was a tasty one and this was fabulous!
The Taxpayer has been operating for more than two years now and caters to a lunch crowd Monday to Friday, and dinners from Thursday to Saturday.