CODA!!! CODA!! CODA!!

Although I have worked at CODA since it opened in June 2009, it has been so long since I have dined in. It was great to catch up with some primary school friends and even better over food that I see every day but don't really eat. It's so different seeing it from the diners perspective and I loved it. Not being biase, but I enjoyed everything that went in my belly, and I would do it again!!!

Freshly shucked Pacific oysters with a mirin and fingerlime dressing

The mouthful of tangy, sweet and salty dressing compliments the creamy texture of the oyster. The fingerlime gives this bonus popping between the teeth when you bite into it. YUM YUM YUM!! I cannot settle for just one, but we had a lot of food coming, so I resisted..hehe

Spanner crab, galangal, roasted chilli and lime betel leaf

Along with the oysters (and a few other dishes on the menu), the spanner crab betel is definitely a staple and a must have. The mixture consists of fresh pick mint, vietnamese mint, coriander, kaffir lime leaf, pink pomelo, a little lime juice, crab and housemade chilli jam, topped with crispy shallots. A mouthful of fresh balanced refreshing flavours to get your taste buds waking up for the next courses!!

Steak tartare, quail egg, mustard cress and caper melba toasts

Every restaurant makes their steak tartare different. Some chunkier, some smooth as a paste and some in between. CODA's tartare is smooth. The freshly grind beef eye fillet is mixed with hand chopped onion, capers, cornichons, and parsley. It is then mixed with a awesome dressing consisting of brandy, worstershire sauce, tobasco sauce, salt and pepper. It is delicious. 

Quail lettuce delight and Eggplant and Tofu lettuce delight

These lettuce delights are also staples on the menu since the beginning. The quail lettuce delight consists of shiitake mushroom, lup cheong (chinese sausage), water chestnuts and coriander. The eggplant and tofu delight consists of enoki mushroom, crispy garlic and black vinegar dressing. It's a balanced flavour and both delights contain spring onion and onion hand chopped everyday by all our dedicated chefs haha. So basically with a san choi bao, don't be shy to pick up the whole lettuce cup and eat it with your hands! Also, it might be a little messy with juices dripping down your hands but that is part of the fun and experience!! hahaha

Sugar cane prawn with sweet chilli sauce

Again, another staple on the menu since the beginning, sugar cane prawns are a must order!! These 'Medusa head' inspiring pieces of prawn mousse are Adam's intake on the Vietnamese sugar cane prawns. They are full of flavour and are like no other you have tasted from Vietnamese restaurants.

Tempura Bugs, Roy Choi's kimchi, chilli salt and soy dipping sauce

This is one of the latest dishes being an addition to the menu. Adam was inspired by Mexican - L.A. chef Roy Choi who was our guest star in March for the Melbourne Food and Wine Festival. We loved his food so much and placed this dish on to remember Roy Choi's visit. Massive seller!!!

Hervey Bay scallops, pearl tapioca and Yarra Valley salmon caviar

As seen on Masterchef, the scallop dish is a creamy rich mouthful. With a champagne beurre blanc and rocket shoots to garnish. YUM YUM YUM!!

Fish of the Day: Bouillabaisse

Chef Hendri Budiman made this OMG delicious French fish stew. It is to DIE FOR!! I could have finished it all by myself, but I was civilised hahaha The stew contained mussels, prawns, fish, chorizo, cherry tomatos, creamy potato and oysters to top it off. I WANT MORE!!!!!!!!!!!!

Grilled bavette steak, red cabbage, silverbeet and bone marrow butter

Cooked to perfection, the steak was beautiful medium rare and well seasoned. The richness of the bone marrow butter was cut by the sweet tangy braised red cabbage and silverbeet. 

From Left clockwise: Apple crumble, Coconut pannacotta, Chocolate pudding, and Ice cream sandwich

Of course we had to eat desserts at CODA!!! I thought that was the whole point of dining here!! hahahah But as you can see CODA had not disappoint me with their savouries!! 

It's different eating my creations from a diners point of view because I never eat all the elements on the dish together. I gather the taste in my head of every element separately and have a vision what it would be like together. Thinking they would marry.. a dessert is formed. Being a consumer, I have to say I thoroughly am proud of my work and think they are delicious. haha Call me vain..but I'm happy!!!

I Love working for Adam D'Sylva!! His food is so DAMN YUMMY!!! So here is Him and I at a function we did in November 2010. See, we're not always serious!! hahaha

To check out the menu and CODA itself www.codarestaurant.com.au will give you that information.

Xx