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.

Bites

Roasted nut mix 6

Marinated olives, orange & fennel seed 8

Crispy polenta chips & chilli mayonnaise 10

Salt & pepper school prawns 10

Freshly shucked Sydney Rock oysters, ginger & shallot vinaigrette 4.5 ea

Starters

Fresh Burrata, heirloom tomatoes, basil & rye bread 19

Baked zucchini flowers, Jamon serrano, buffalo ricotta & peas 22

Hiramasa kingfish sashimi, macadamia, sweet & sour onions 23

Grilled calamari salad, brussels sprouts, lemon, chilli & black olives 23

Duck & pork belly terrine, plum pistachio & grilled sourdough 18

Milk fed veal tartare, baby beetroots, horseradish & flatbread 22

Salads (lunch)

Fresh figs, radicchio, Tuscan pecorino, toasted almond & aged balsamic  24

Organic spelt, wild tiger prawns, broccolini & lemon 26

Grilled corn-fed chicken, baby artichokes, marinated mushrooms & egg yolk 26

Pans

Wild mushroom risotto, thyme & smoked mozzarella 36

Slow-cooked lamb shoulder, Japanese eggplant & saltbush 37

Glacier 51 toothfish, tomato consommé & grilled leek 41

Wood-fire oven

Tasmanian octopus, chick peas, paprika & sea herbs 36

Roasted quail stuffed with white truffle & porcini, crushed edamame 38

Whole fish catch of the day with capers & olive sauce 39

Grill

Yamba king prawns, ajo blanco, finger lime & grape 43

Cape Grim tenderloin medallions, balsamic onions & wasabi leaves 44

Chef’s Coorong Angus T-bone 1kg 21-day aged (SA) 99

Grass-fed  Black Angus Rib Eye 800g 6 week dry-aged (NSW) 99

Sides

Heirloom beetroot, goats curd & walnuts 10

Sauteed Chinese broccoli, chilli & garlic 10

Hand-cut crispy rosemary potatoes 10

Radicchio, apple, pecorino & balsamic 10

Cheese

12 for 1 / 18 for 2 / 24 for 3

Holy Goat “Brigid’s” & truffle honey

Ossau-Iraty & chilli jam

Pyengana Cheddar & fig jam

Jamberoo Mountain Blue & Chianti

Dessert

Mille-feuille, wild berries & chantilly 15

Cheese cake, fresh figs & vanilla 15

Amedei dark chocolate tart & passionfruit 15

Rhubarb meringue, lime, coconut & hazelnuts 15

Mode affogato al caffe 12

Ice Cream & sorbet 6ea