• Basement,
    141 Flinders La,
    Melbourne, VIC
  • (03) 9650 3155,
  • Lunch daily noon-3pm;

    Dinner daily 6pm-10.30pm


-37.815830, 144.969898

Coda has cemented its place as a CBD stayer. Its basement location has lost none of its industrial-chic edge. And despite the changing of the guard in the kitchen (still overseen by Adam D'Sylva), the dining experience hasn't skipped a beat. Today, Coda's Asian accent is more pronounced than ever, making the old buffalo mozzarella entrée and side of pomme frites seem out of place. Instead, order the punch-packing duck larb to pile onto rice crackers, or sticky fingers of pork belly with a lick of smoky chilli aïoli. Share a luscious yellow duck curry, or Canto-leaning sizzling plate of XO mussels and Moreton Bay bugs. Desserts run from the sublime (white chocolate custard with matcha ice-cream) to the ridiculously rich (peanut butter parfait with toasted marshmallow and chocolate ganache). That riot of flavours would be a challenge for most wine lists, but sommelier Travis Howe is up to the task, assembling an intrepid line-up from near and far.

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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $7-$26

    M $36-$42

    D $15-$20

  • Feature:
  • Licensed
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Adam D’Sylva, Emily Watts & Benjamin Hildred


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