Mode Kitchen and Bar, the restaurant within Four Seasons Hotel Sydney, has launched a new dining series that celebrates Australia’s rich and vibrant produce and shines a light on the incredible growers and suppliers who deliver it to our plates.
The collaborative series crowned “Celebrate Australia”, launches on 4 March, with a brand new menu that heroes South Australia’s extraordinary range of food and wine.
With its diverse micro-climates, multi-faceted landscape and distinct regions, the picturesque state grows and nurtures some of Australia’s finest citrus fruits and berries, premium sustainable seafood like Pacific oysters, mussels and Hiramasa Kingfish, fresh organic vegetables and high-quality meats including salt bush lamb, beef and kangaroos.
Celebrating South Australia sees Mode Kitchen & Bar’s Executive Chef Francesco Mannelli champion a number of the region’s wonderful producers including Goolwa Pipico, Clean Seas Seafood, Mayura Station wagyu and Woodside Cheese Wrights. Indeed, it is rather fitting that the Italian-born Mannelli is working with these ingredients, given they were produced in the southern States Mediterranean climate, of warm, dry summers and mild winters.
For Mannelli, simplicity is key when working with such incredible produce. He notes that the best way to highlight an ingredient that is already special on its own, is to create a dish with a good balance of flavour, a contrast in texture and respects the produce. Guests dining on the new menu can experience dishes like sautee Coorong Pippies, served with spicy sausages from Calabria, karkalla and grilled focaccia; a grilled hard to source cut in the form of a Mayura Station Wagyu Tri Tip MB 9+ with roasted balsamic onions; Hiramasa kingfish sashimi with sweet and sour sauce, macadamia and pickled onion and a South Australian kangaroo loin, crusted with crushed Tasmanian pepper, warrigal greens and beetroot.
“We are so fortunate to live in a country that produces such a wonderful variety of beautiful and top-quality ingredients. The producers we have chosen stand out because they are all unique in their way. They’re not just passionate about quality, consistency and production, but more about the love that every producer puts into their job that makes them so special. It’s the same ethos for me in the kitchen – when you do something that comes from your heart it’s always a stand out.”
“We chose to start our series off with South Australia, a state that has always honoured tradition but has also become a front runner in food innovation. Every region we choose to work with will teach us something new about our country and we look forward to many more collaborations here at Mode.”
The Celebrate Australia series will continue at Mode Kitchen & Bar with further menu takeovers and producer showcases to be announced over the coming months.
The Celebrate Australia menu is available for dinner between 1 March – 24 May 2019*. Reserve your place today.
Freshly shucked organic Coffin Bay oysters, finger lime & white soy mignonette
Hiramasa kingfish sashimi, sweet & sour sauce, macadamia & pickled onion
Grilled calamari salad, sweet corn, lemon, coriander & black olives
Sautee Coorong Pipis, spicy sausages, karkalla & grilled focaccia
Grilled Mayura Station Wagyu Tri Tip MB 9+, roasted balsamic onions
Coorong Angus T-bone 1Kg / 21-day aged
“Heritage” Rib Eye, Richard Gunner selection, 5 weeks dry aged
Mayura Station Wagyu Rib Eye 600g MB 7, 4 weeks dry aged
Ask our team about our selection of South Australian cheeses from Woodside Cheese Wrights