Plonked about midway between Seven Seeds and Auction Rooms, the blends at Code Black’s North Melbourne site change seasonally, while filter and single origins are roasted in a small, in-house machine to complement the main roastery in Brunswick.

Executive chef Steve Rangiwahia has crafted a crowd-pleasing menu. There is a signature breakfast dish featuring applewood-smoked salmon back served with horseradish hollandaise and potato rosti. Or Granola with rhubarb. For lunch there is “T-rone” steak sandwich with jalapeno mustard and fried haloumi, named in honour of the Melbourne street artist. If you’re after something a little lighter, consider the turmeric poached chicken salad.

Code Black’s Zwei Interiors fit-out is somewhat softer than its Brunswick counterpart, with lacquered green steel beams, plush stools and slatted blonde wood. A mezzanine level hangs above the kitchen offering more seating.