While we may be listed as ‘French – Vietnamese’ or ‘Modern Australian’, our menu has been designed with a passion for balanced flavours, seasonality and innovation. Many of our dishes have been influenced by our Executive Chef Adam D'Sylva's extensive work experience around the globe as well his Italian and Indian heritage.
No matter which spices or continents influence our cooking, we will always ensure you have a memorable food experience. Our approach to service is professional while playful, informal and informed and accessible yet refined. Our staff, are not only here to carry plates and pour wine, we are here to be your culinary tour guide.
With all groups of 8 to 10 people we require that you partake in one of the following set menus:
Primarily, our wine list is designed to complement our food. As our menu is constantly changing from season to season, so too is our wine list to ensure we can provide the ultimate food and wine pairings. Half bottles are a strong focus at Coda as almost everyone eats in a tasting format. We feel this is a great way to taste and enjoy a range of wines without committing to a full bottle (nothing worse than barramundi being ruined by an outstanding bottle of Chateauneuf-du-Pape!).
The list leans more towards France and aims to showcase interesting and challenging local wines, with a few internationals for balance.
We look to make our list as interactive as possible with a sommelier always at hand.
- Travis Howe
Nestled in one of Melbourne's iconic laneways (basement Oliver Lane off Flinders Lane), Coda is located in the busiest and most dynamic culinary precinct the city has to offer. A stone's throw away from the Yarra River, a short walk from Flinders Street station, and only moments from Federation Square, it enjoys hosting a diverse group of diners from frequenting locals who live and work on its doorstep, to diners from all over the globe.
Coda's relaxed approach to quality provides a versatile setting for a range of engagements. Whatever your occasion, from a quick pre-football meal, to a long Sunday lunch, a banquette seat for an anniversary or business dining, we look forward to your visit.
Upon entering the restaurant you will be greeted by a member of our friendly team headed by Mykal and Kate Bartholomew and Executive Chef Adam D'Sylva ('The Age Good Food Guide 2008 young chef of the year'). The trio assembled a dedicated team with combined experience and skills from many international and Melbourne-based restaurants. It is this collaboration that has led to Coda's success.
Upon opening our doors in 2009, we were thrilled to receive the The Age Good Food Guide’s ‘Hat Award’ and have maintained it annually since. Complementing these achievements, we are very proud of Head Sommelier Travis Howe, who not only won Sommelier of the Year but picked up the 2013 Wine List of the Year also at the Good Food Guide awards.
We look forward to having you visit and experience first-hand how we have achieved this success. We take reservations seven days a week for lunch and dinner in the restaurant. While bookings are highly reccommended, patrons without a reservation can enjoy the full menu in the bar.