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 & chili mayonnaise   14

Mortadella, flatbread & pickled chili   14 

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

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

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

Yellow fin tuna crudo, fresh wasabi, rocket & pan carasau  25

Petuna ocean trout sashimi, mimosa sauce, pickled onion & rye bread  24

Wood roasted Tasmanian octopus, Brussel sprouts, chili, black olives  25

Free range chicken liver parfait, port gelatine & pickles  19

Lunch Specials

Spring 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, cime di rapa & ‘Nduja crumbs  38

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

Grilled calamari, spring herbs sauce, lemon & lettuce heart  40

Blue eye trevalla, asparagus, shiitake mushrooms & lemon myrtle tea  45

Wood roasted Yamba king prawns, fresh tomato & garlic sauce  46

Roasted lamb shoulder, Tasmanian mountain pepper berry & broccolini   40

Grilled Mayura Station Wagyu Tri Tip MB 9+, radicchio & horseradish  48

Mayura Station Wagyu rib eye 600g MB 7+, 4 weeks dry aged 130

Signature dishes to share

Mayura Station Wagyu rib eye 600g MB 7, 4 weeks dry aged, SA  130   

Cape Grim rib rye 800g, grass-fed black angus, 6 weeks aged, TAS  125 

Little Joe T-bone 1Kg, grass fed black angus MB 4+, King Island, TAS  135

Sides

Green beans, roasted almond & lemon 12

Sautéed chinese broccoli, chilli & garlic 12

Crispy Tasmanian white potatoes 12

Iceberg salad, sesame & furikake 12

Eggplant & miso dressing  12

Tasmanian Festival

set menu for minimum 2 people $95 per person

Starters

Petuna ocean trout sashimi, mimosa sauce, pickled onion & rye bread

&

Wood roasted Tasmanian octopus, Brussel sprouts, chili, black olives

Main

Cape Grim rib eye 800g grass-fed black angus, 6 weeks aged

&

Green beans, roasted almond & lemon hand-cut crispy rosemary potatoes

Dessert

Whiskey baba & lavender chantilly

Cheese

14 for 1 / 20 for 2 / 26 for 3

Holy goat & truffle honey (goat, Victoria)

Heidi Gruyere & chili compote (cow, Tasmania)

Pyengana Cheddar & orange mustard (cow, Tasmania)

Jamberoo mountain blue & Chianti Jam (sheep, NSW)

Dessert

Frozen Pavlova, coconut, mango & passion fruit  20

Valhrona chocolate Moka & coffee ice cream  18

Raspberry & pistachio semifreddo  18

Tasmanian whiskey baba & lavender Chantilly  18

Strawberry & vanilla fraisier, rose sorbet  16

Piemonte hazelnut & dark chocolate sundae  15

Seasonal cake of the day  14

Ice Cream & sorbet, single scoop  6ea

 

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