CODA Menu

Menu

• Fresh Goat Cheese

  16.00
  Loire, France
• Brillat Savarin

  22.00
  Burgundy, France
• Ossau-Iraty

  18.00
  Pyrenees, France
• Comté Le Bleu Royal Fort-Agde

  16.00
  Franche-Comté, France
• Tarwin Blue

  20.00
  Gippsland, VIC
• Rogue River Smokey Blue

  24.00
  Oregon, USA
• Rogue River Blue Reserve

  28.00
  Oregon, USA

• Black truffle & squid ink salami

  16.00
  Fortitude Valley, QLD
• Wild venison and gin botanical salami

  16.00
  Fortitude Valley, QLD
• Mortadella

  16.00
  Ballarat, VIC
• Prosciutto di San Daniele

  18.00
  Friuli, Italy
• Wagyu bresaola

  20.00
  Australia

• La Narval sardines in olive oil

  18.00
• La Narval sardines in tomato sauce

  18.00
• Jose small sardines in ravigote sauce

  23.00
• La Narval mussels in Spanish sauce

  21.00
• Fangst marinated blue mussels

  24.00
• Jose spiced calamari in ragout sauce

  28.00
• Fangst Faroe Island salmon with buckthorn and lemon verbena

  23.00
• Fangst smoked herring with white pepper and ramson

  24.00
• Jose Gourmet smoked trout in extra virgin olive oil

  31.00

• Bread and cultured butter
• Warm marinated olives

  8.00
• Appellation Oysters, natural or with green apple and tarragon mignonette
• Mushroom arancini (2)

  11.00
• Jamon Iberico croquettes (2)

  11.00
• Tomato bruschetta with basil, ricotta and balsamic

  10.00
• Olasagasti anchovy crostini with whipped ricotta, lemon zest and crispy caper dust

  14.00
• Mixed cheese and charcuterie board

• Duck rillettes with sourdough crisps and cornichons

  19.00
• Burrata with fig, prosciutto and pine nuts

  24.00
• Duck and cherry pate served with brioche

  22.00
• Wagyu bresaola carpaccio with rocket, capers, parmesan and olive oil

  24.00
• Smoked paprika baby potatoes with romesco

  14.00
• Fried Calamari with lime aioli

  18.00
• Corn ribs with tabasco mayonnaise

  12.00
• Charred and pickled carrots with labneh, walnut praline and herb oil

  16.00

• Steamed goldband snapper with beurre blanc and asparagus

  33.00
• Duck breast with parsnip puree and caramelised witlof

  35.00
• Angus porterhouse steak with Café de Paris butter and fries

  45.00

• Charred Broccolini with toasted almonds

  12.00
• Salad greens dressed with a lemon vinaigrette

  12.00
• Fries served with garlic aioli

  12.00

• Vanilla Basque cheesecake with cherry compote

  15.00
• Crème Brulee

  15.00
• Dark chocolate mousse cake

  15.00
• Affogato 1 review

  10.00