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   15

Mortadella, flatbread & pickled chili   14

Sydney Rocks Oysters – South coast oysters, finger lime, white soy & rice vinegar mignonette 5 ea  

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

Fresh stracciatella, persimmon, roasted walnuts & fennel pollen  21

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

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

              Free range chicken liver parfait, port gelatine & pickles    19

     Berkshire capocollo, grilled focaccia & whipped
stracchino cheese  20

Lunch Specials

“Ribollita” bread & cabbage Tuscan soup, new season olive oil    24

Wood roasted beetroot, pumpkin, cauliflower & truffle emulsion   26

Organic spelt, wild tiger prawns,  zucchini & lemon   28

Grilled spring chicken, white beans & grilled shiitake mushroom   32 

Mains

Rigatoni, Fraser Island spanner crab, 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 

Tasmanian pepper crusted kangaroo loin, warrigal greens & beetroot 38 

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

Signature dishes to share

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 

Wood roasted wild caught fish  MP

                                  

Sides

Cabbage, orange & almond salad 11

Radicchio, apple, pecorino & balsamic 11

Sautéed chinese broccoli, chilli & garlic 11

Hand-cut crispy rosemary potatoes 11

Cauliflower, truffle emulsion & hazelnut 11

White beans “al fiasco”& black truffle  16

Australian Black Truffle

3 course set menu $90 per person

Entree

Seared scallops, celeriac, hazelnut crumb & truffle   32
or
Wood baked Camembert, endive grilled focaccia & truffle  30        

Mains

Corn-fed chicken ballotine, parsnip, shiitake mushroom
& truffle  44
or
Risotto Acquerello, parmigiano reggiano & truffle  42

Dessert

“Île flottante” truffle floating island  20

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

Valrhona dark chocolate & hazelnut mille-feuille  16

Rum Baba, Chantilly cream & citrus  16

Green apple, white chocolate, lemongrass & cucumber  16

Mandarin & vanilla Bombe Alaska 16

 “Île flottante” truffle floating island    20

Seasonal cake of the day  14

Mode Vanilla affogato al caffè   12
Add Frangelico  8

Ice Cream & sorbet, single scoop  6ea

 

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