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.
(03) 9650 3155
Accepted card types:
- American Express
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.