Basement snacks.

The hottest new seat in Melbourne, Coda, is the brainchild of folk that are no strangers to the city's vibrant restaurant scene: ex Taxi and Vue de monde, Kate Colder; former MoVida manager Mykal Bartholomew; and Adam D'Sylva, previously head chef at Pearl and Longrain Melbourne.

D'Sylva's shared menu is strong on Asian dishes, starring crisp fried prawn and tapioca betel leaves, and a flavoursome yellow curry with tender duck. You can take the European route, too, with offerings such as steak tartare and Macleay Valley rabbit cassoulet. Plus, there's a savvy wine wine list, from Travis Howe.

Thirty-two-year-oid D'Sylva is deft at creating delicate well-balanced flavours that allow his quality produce to shine. He says the comprehensive sharing menu makes it "accessible and fun", giving diners the freedom to snack on a coupleof dishes or enjoy the whole experience. After savouring pastry chef Rebecca Creighton's (ex Pearl) smart dessert plate, featuring a Valhrona chocolate pot with pumpkin foam and hazelnut brittle,VE+T recommends you hang around.

Previously the basement site of Mini, the interior has a simultaneously hip, raw and cosy feel, with cool metallic details, distressed walls, dark wood furniture, leahter banquettes and an open kitchen. If you can't nab a table in the kitchen, the full menu's availablein the bar.

VET