As usual, it took me a while to find this restaurant. I am not used to looking down at the ground to find a restaurant down the classically Melbourne’s Flinders Lane. The establishment was in a basement, with the only signs that it existed were a few knee high windows next to the pavement. CODA was a restaurant I had heard of and I had been very keen to give it a go. So I was pretty darn lucky for it to be Dinner Four of the Bank of Melbourne and Melbourne Food and Wine Festival Prize. The industrial look was a winner as soon as I walked in, and sat down at our table. The mesh lighting was a bit different but at the same time, very Melbourne. Thats the cool thing about this city, anything goes and therefore it becomes unexpected all at once.
Our cheery waitress talked us through the menu like it was her favourite short story, and I discovered that pretty much 3/4 of the dishes on the menu could be turned into a vegetarian dish. The menu is divided up to smaller dishes and larger dishes, so it was a shared scenario for the evening. We ordered a long list of things, as we were in a fortunate situation, along with about four cocktails each, and still didn’t come close to our gift voucher budget. I was very impressed and the food was fantastic. The odd thing was that my favourite thing on the menu was the side of brussel sprouts. Something about them made me just want to proclaim how good they were to the people in the street on the way home. I came close.
The cocktails were fantastic, I would come here just for them, the Clover Leaf being my favourite, so rock on in there and don’t even look at the list, act like a local and order it. As long as you are cool with drinking alcohol. It has alcohol in it.
All I can say is that everything I ate was fresh and quality, with an overall asian feel to the menu, with modern/western twists on some of the dishes. Can I just say it was all yum and all should go here? It isn’t too expensive either.
Walking back out into the night after finishing off the dinner with an amazing set of desserts also, I was simply chuffed. Thanks Coda, there was a reason I had heard of you.