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 & chilli mayonnaise   13

Mortadella, flatbread & pickled chili   14

Sydney Rocks Oysters – Finger lime, white soy & rice vinegar mignonette rice vinegar mignonette  5 ea  

Pacific Oysters – Organic Coffin Bay oysters, finger lime, white soy & rice vinegar mignonette 5 ea 

Fresh burrata, figs, roasted walnuts & fennel pollen  21

Hiramasa kingfish sashimi, sweet & sour sauce, macadamia nuts & pickled onion  24

Grilled S.A. calamari, brussel sprouts, chili & black olive salad  24

Poached sweet green prawns, artichokes, lemon & parsley 23

                Free range chicken liver parfait, port gelatine & pickles   19

 House cured Berkshire capocollo, grilled focaccia & stracchino  20

                                                                                                    

 

                        

 

              

Lunch

“Farinata di Cavolo Nero” Tuscan cabbage & polenta soup   24

Wood roasted beetroot, pumpkin, cauliflower & truffle emulsion  26  

Organic spelt, wild tiger prawns, zucchini & lemon   28

     Grilled spring chicken, chick peas, paprika & sea succulents  32 

                                        

Mains

Rigatoni, pipis, organic mussels,  cime di rapa, ‘Nduja crumbs     37

Wood roasted fish of the day, leeks, lemon, capers & beurre blanc    39

Steamed wild caught coral trout, sugar leafs, ginger & shallot   45

Slow cooked Flinders Island lamb shoulder, eggplant & saltbush    38 

Grilled Mayura Station Wagyu Tri Tip MB 9+, red cabbage & chestnut  48

Grass-fed Black Angus Rib Eye 400g,    5 weeks dry aged VIC    58

Mayura Station Wagyu Rib Eye 600g MB 7+ 4 weeks dry aged SA   130

Signature Steaks

Grass-fed Black Angus T-bone 1Kg    MB 2+, 4 weeks aged VIC  110  

Grass-fed Rib Eye 800g, free range,    MB 2+, 6 weeks aged VIC  125

Mayura Station Wagyu Rib Eye 600g MB 7,  4 weeks dry aged SA   130 

Argyle Angus special selection Rib Eye,  5 weeks dry aged NSW  MP  

                                  

Sides

Cabbage, orange & almond salad 11

Radicchio, apple, pecorino & balsamic  11

Cauliflower, truffle emulsion & hazelnut  11

Sautéed chinese broccoli, chilli & garlic 11

 Hand-cut crispy rosemary potatoes  11

Cheese

14 for 1 / 20 for 2 / 26 for 3

Holy goat & truffle honey

Pyengana cheddar & orange mustard

Jamberoo Mt. Blue & Chianti jam

Tete de Moine, chili compote

Dessert

Dark chocolate, hazelnut & raspberry mille-feuille  16

Ricotta cheese cake, fresh figs, almond cream & saba 16

Green apple, white chocolate & cucumber 16

Wild berries & coconut pavlova 16

Cake of the day  14

Mode Vanilla affogato al caffè   12

Ice Cream & sorbet, single scoop  6ea