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Batch brew on tap, fluffy eggs: This may be the city coffee and brunch spot we’ve been waiting for

The coffee-roasting favourite opens its seventh location on Melbourne’s premier dining strip. And yes, it’s open at weekends, too.

Tomas Telegramma
Tomas Telegramma

A neon sign that reads “morning bar” marks the spot at specialty coffee roaster Code Black’s seventh Melbourne location, near Supernormal on Flinders Lane in the CBD.

It’s a sophisticated, black-splashed new space where you can get caffeinated, boozy or both – from 7am on weekdays and 8.30am at weekends.

The drinks list at Code Black offers coffee in various forms, including cocktails.
The drinks list at Code Black offers coffee in various forms, including cocktails.Jake Roden

In a rush? There’s single-origin batch brew on tap. Want to nerd out? Get a triple-header flight with an espresso, a latte and a filter coffee.

Need something stronger? Choose from a dedicated menu of coffee-inspired cocktails, alcoholic and non-alcoholic, including a negroni starring coffee-infused Campari, and an espresso martini made with Seedlip non-alc spirit and Vegemite syrup.

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Clever design by We Are Humble means the space feels as much cocktail bar as coffee shop, but it’s not just a place to drink.

The all-day, everyday food offering further ups the CBD’s brunch game, led by Code Black head chef Kayne Mordini.

Brunch might be house-made soda bread topped with cured salmon and fennel remoulade, or mushrooms and whipped buffalo ricotta; or beneath a fluffy scramble. 
Brunch might be house-made soda bread topped with cured salmon and fennel remoulade, or mushrooms and whipped buffalo ricotta; or beneath a fluffy scramble.  Jake Roden

House-made soda bread is the common thread, and it comes in several forms: topped with cured salmon and fennel remoulade, or a medley of mushrooms and whipped buffalo ricotta; alongside baked eggs with truffled white beans; or beneath a fluffy scramble.

Open Mon-Fri 7am-5pm; Sat-Sun 8.30am-4.30pm.

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Tomas TelegrammaTomas Telegramma is a food, drinks and culture writer.

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