LUNCH & DINNER

Fresh, flavoursome & unforgettable.

Discover colourful, flavoursome, textural and uncomplicated dishes executed exquisitely well at Mode Kitchen & Bar. Experience modern dining at its finest with a largely gluten-free menu.

Our Head Chef Francesco Mannelli embraces a cosmopolitan approach, fishing from the Mediterranean for influence and sourcing locally for spectacular produce to celebrate on the plate.

Ask about our catch of the day and daily specials created using best-of-the-season produce.

Starters

Marinated olives, orange & fennel  8

Salt & pepper school prawns, lime   12

Polenta chips & spicy mayonnaise   14

Mortadella, flatbread & pickled chili   14 

Sydney Rocks Oysters – Freshly shucked Sydney Rocks oysters, ponzu & eschallot vinaigrette 5 ea  

Pacific Oysters – Freshly shucked Pacific oysters, ponzu & eschallot vinaigrette 5 ea 

Fresh burrata, yellow peach, oregano & fennel pollen 20

Wood roasted zucchini flower, buffalo ricotta, truffle, peas & sprouts  24

Yellow fin tuna tartare, avocado, lime, red radish & pepitas  25

Hiramasa kingfish sashimi, red onion, sweet & sour sauce, macadamia  24

Wood roasted Tasmanian octopus, sweet corn, chili, black olives  25

Duck & pork belly terrine, zucchini, baby turnip & seeded mustard  22

Lunch Specials

Fresh vegetable Minestrone & new season extra virgin olive oil   24

Organic spelt salad, wild tiger prawns, zucchini & lemon zest   28

Grilled spring chicken, couscous, lime, coriander & chili   34 

Mains

Rigatoni, Fraser Island spanner crab, cherry tomato & ‘nduja crumbs  38

Grilled baby calamari, thyme sauce, lettuce heart & burnt lemon   40

Blue eye trevalla, asparagus, shiitake mushrooms & lemon myrtle tea  44

Wood roasted Glacier 51 toothfish, green lentils, celery & parsley  45

Wood roasted king prawns, Tuscan style white beans & bottarga 46

Roasted lamb shoulder, Tasmanian mountain pepperberry & broccolini   40

Grilled Mayura Station Wagyu tri tip MB 9+, cos sprouts & mushroom sauce  48

Signature dishes to share

Mayura Station Wagyu Striploin on the bone MB 7+, 5 weeks dry aged, SA  130 

Rib Eye 800g “Pinnacle” grass-fed Angus, MB 2+, 6 weeks aged, VIC 135 

T-bone 1Kg King Island Beef, free range grass-fed, 5 weeks dry aged, TAS 120

Sides

Iceberg salad, sesame & furikake 12

Green beans, almond & lemon 12

Crispy Tasmanian white potatoes 12

Ox heart tomato, basil & onion 12

Eggplant & miso dressing 12

Sautéed chinese broccoli, chilli & garlic 12

Caviar & Champagne

Caviar

All Caviar is served with buckwheat blinis

Sterling White Caviar 10g Tin 70

Russian Oscietra Calvisius 10g Tin 90

Siberian Sturgeon 20g Tin 170

Black Pearl Beluga Caviar 30g Tin 300

Champagne

Piper Heidsieck Brut NV glass 23 / 99

Louis Roederer Brut NV glass 28 / 130

Ruinart blanc de blancs 240

Dom Perignon 2008 480

Cheese

14 for 1 / 20 for 2 / 26 for 3

Holy Goat Brigid’s & truffle honey (goat, Victoria)

Pecora Dairy Mezza & chili compote (sheep, NSW)

Pyengana Cheddar, apricot & oregano (cow, Tasmania)

Riverine Blue & Chianti Jam (buffalo, Victoria)

Dessert

Frozen Pavlova, coconut, mango & passion fruit  20

Raspberry, vanilla & thyme framboisier 18

3 chocolate delice & buckwheat sweet dough  18

Archie Rose Gin baba, Chantilly & peach  18

“The big cherry” & dark chocolate sorbet  18

Watermelon & strawberry granita, almond, pepitas  16

Seasonal cake of the day  14

Ice Cream & sorbet  6 ea

 

Vegetarian options are available.
Special dietary requirements can be catered for.