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

Salt & pepper school prawns 10

Crispy polenta chips & chilli mayonnaise 12

Freshly shucked Sydney Rock oysters, ginger & shallot vinaigrette 5 ea

Starters

Duck & pork belly terrine, pistachio, plum & grilled sourdough 19

Smoked Burrata, broad beans, yellow tomatoes & toasted pine nuts 20

Wood roasted zucchini flower, buffalo ricotta, truffle & green peas 24

Hiramasa kingfish sashimi, saffron vinaigrette, radish & macadamia 23

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

Grilled Heritage tongue & salsa verde (dinner only) 24

Heritage beef tartare & potatoes (dinner only) 25

Soups and Salads (lunch)

Spring vegetable “Minestrone” 24

Grilled corn-fed chicken, avocado & tomatoes salad 26

Organic spelt, wild tiger prawns, broccoli & lemon 26

Pans

Green asparagus & baby morel mushroom risotto 36

Flinders island lamb shoulder, broccolini, & saltbush 38

Tuna schnitzel, grilled cos lettuce hearts, soy & cauliflower 40

Coorong black Angus beef cheek, celeriac & peas (dinner only) 38

Wood-fire oven

Whole fish catch of the day with buerre blanc & baby carrots 39

Glacier 51 Toothfish, cherry tomatoes, almond & caper leaves 44

Yamba king prawns, fermented chilli butter, spring onion & edamame 43

Grill

Duck breast, green lentils, bone marrow & orange 39

Black Market Striploin MB7, white beans & sage 46

Chef’s Coorong Angus T-bone 1kg 21-day aged S.A 99

Grass-fed Black Angus Rib Eye 800g 6 week dry-aged N.S.W 110

Heritage Rib Eye 4 week dry-aged (dinner only) MP

Sides

Cauliflower, salsa verde & walnuts 11

Sauteed Chinese broccoli, chilli & garlic 11

Hand-cut rosemary potatoes 11

Iceberg, dry seaweed & sesame dressing 11

Cheese

12 for 1 / 18 for 2 / 24 for 3

Holy Goat “Brigid’s” & truffle honey

Tete de moine

Ossau-Iraty & chilli compote

Pyengana Cheddar & persimmon

Jamberoo Mt. Blue & Chianti jam

Dessert

Strawberry tart & olive oil sorbet 12

Mille-feuille, wild berries & chantilly 15

Ricotta cheese cake, almond & blood orange sorbet  15

Black forest & amarena cherries 15

Mango & coconut Pavlova 18

 

Mode affogato al caffe 12

Add Frangelico 8

Ice Cream & sorbet 6ea