Basement, 141 Flinders Lane, Melbourne
3000 Melbourne


+61 3 9650 3155


  • Adam D'Sylva, Chef

L'avis de Gault&Millau

Acclaimed celebrity chef Adam D’Sylva’s first restaurant is still going strong as it clocks up its ninth year. Having trained under Geoff Lindsay and Martin Boetz, Chef D’Sylva has extensive experience in Asian fusion techniques. Coda is in an iconic laneway – the epitome of the Melbourne dining scene – and this cosy underground den has a whimsical feel. A large bar at the front seats twosomes perfectly, and larger groups can spread out at the back. The menu delivers small-, medium- and large-sized dishes. You could start with a marinated mussel and coconut prawn floss betel leaf. This tiny package has immense power and texture, with a touch of spice that is strong but not overpowering. Medium dishes include chargrilled calamari, with green papaya and cucumber topped off with nahm jim, peanuts and crispy fried anchovies. From the selection of larger dishes, try their delectable roasted yellow duck curry, crispy aromatic Beijing-style chicken or the lovely and balanced offering of Cone Bay barramundi with jungle aromatics. PSST! If you don’t have a booking, don’t despair. Coda has tables set aside for walk-ins. Reviewed for the 2019 Guide


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