REVIEW
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.
Phone:
(03) 9650 3155
Website:
Bookings:
Bookings recommended
Features:
Licensed
Bar
Accepted card types:
American Express
Eftpos
MasterCard
Visa
Chef(s):
Adam D’Sylva, Emily Watts & Benjamin Hildred
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Wine: ★ ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
