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

Half dozen/Dozen freshly shucked Sydney Rock oysters with ponzu vinaigrette   30/58

Black River Siberian caviar vol-au-vent, stracciatella, lemon & asparagus   20 ea

Fresh buffalo mozzarella, yellow peach, fennel pollen & oregano   23

Roasted zucchini flowers, fresh peas, ricotta & white truffle   24

Summer vegetable “minestrone” soup   24

Hiramasa kingfish sashimi, sweet & sour sauce, macadamia, pickled onions    26

Grilled Mooloolaba king prawns, chick peas, paprika, lime & sea succulents    28

Duck & pistachio terrine, cherries, baby fennel & grilled focaccia   22

Mains

Acquerello risotto, green asparagus & morel mushrooms    38

Busiate, basil pesto, potato, green beans & Fraser Island spanner crab    46

Steamed Murray cod fillet, grilled lettuce heart & saffron sauce   46

Slow roasted lamb shoulder, Tasmanian pepperberry, Japanese eggplant & saltbush    42

Grilled 200g Black Angus tenderloin, MB 4+, porcini purée, king mushroom & jus    49

Signature dishes to share

Grilled 1 kg T-bone, free range, grass fed, MB 2+ & horseradish cream  120

Sides

Garden salad & cabernet vinegar dressing  10

Iceberg salad, sesame & furikake  10

Ox heart tomato salad, red onion & basil  12

Roasted eggplant & miso sauce   12

Tasmanian rosemary potatoes   12

Polenta chips & chilli mayonnaise   15

Vegetarian

Freshly baked vol-au-vent, stracciatella, lemon & asparagus   9 ea

Fresh buffalo mozzarella, yellow peach & fennel pollen   20

Roasted zucchini flowers, fresh peas, ricotta & white truffle   24

Summer vegetable “minestrone” soup (v)   24

Busiate pasta, basil pesto, potato & green beans  32

Acquerello risotto, green asparagus & morel mushrooms (v on request)  38

Ox heart tomato salad, red onion & basil (v)   12

Roasted eggplant & miso sauce   12

Iceberg salad with sesame dressing  10

Crispy Tasmanian rosemary potatoes (v)   12

Polenta chips & chilli mayonnaise   15

 

(v) vegan

Dessert

Valrhona dark chocolate delice & Tasmanian cherries   18

Frozen Pavlova, coconut, mango & passion fruit   20

Raspberry & vanilla mille feuille, almond praline   18

Watermelon & strawberry granita, toasted pepitas  16

Cake of the day   16

Ice-cream & sorbet   6 ea

Cheese plate, flat bread & seasonal condiments   20

Cocktails

Hibiscus Bloom – Vodka, lemon, housemade hibiscus syrup & prosecco 22

Michter’s Swizzle – Michter’s Bourbon, ginger beer, mint & Peychaud’s Bitters 22

Montenegro Sour – Amaro Montenegro, Tanqueray No.10, lemon & lime 22

Oaxaca Punch – Mezcal, Curacao & housemade pineapple syrup 22

Mode G&T – Archie Rose Dry Gin, jasmine syrup, smoked rosemary, juniper berries & tonic 22

Beers

Stella Artois Draught 10

4 Pines Draught 10

Lord Nelson Pale Ale 10

4 Pines, Kolsch 10

White Rabbit Dark Ale 10

The Hills Cider Co. Apple Cider 10

Stella Legera (acl 3.5%) 10

Wines By The Glass

SPARKLING & CHAMPAGNE

NV Prosecco “La Gioiosa Superiore” DOCG, Valdobbiadene, IT 15

NV Louis Roederer Brut Premier, Champagne, FR 28

NV Acquesi Asti Moscato DOCG Asti, IT 15

WHITE

2018 Philip Shaw n19, Sauvignon Blanc, Orange, NSW   15

2019 Petaluma “Hanlin Hill”, Riesling, Clare Valley, SA  18

2018 St. Michael-Eppan, Linea Classica, Pinot Grigio, Alto Adige, IT   16

2017 Hardys HRB, Chardonnay, Multi-Regional, AU   16

ROSÉ

2018 Maison Saint Aix, AIX Rosé, Provence, FR 18

RED

2018 Stonier “Merron’s Vineyard”, Pinot Noir, Mornington Pen, VIC  22

2016 Bodega del Abad, Mencía, Bierzo, ESP 14

2018 Bowen Estate, Cabernet Sauvignon, Coonawarra, SA 20

2017 Grant Burge “Balthasar,” Shiraz, Eden Valley, SA 18

PREMIUM WINES – CORAVIN SYSTEM

2018 Felton Road “Block 6” Chardonnay, Central Otago, NZ 40

2015 Rockford ‘Basket Press’ Shiraz, Barossa Valley, SA 45

For Mode Kitchen & Bar’s full wine list, please ask your waiter or restaurant sommelier for recommendations.

Kid's Menu

MAINS

Rigatoni, butter & parmigiano 20

Rigatoni & tomato sauce 20

Spaghetti alla bolognese 20

Crumbed fish, chips & salad 24

Chicken nuggets, chips & salad 24

Grilled minute steak, chips & salad 28

 

DESSERTS

Fresh strawberries & vanilla cream 8

Chocolate & hazelnut sundae 8

Fresh fruit plate 8

Scoop of ice cream or sorbet 6

 

This menu is available for kid’s up to the age of 12.