Mode Kitchen Re-Opens

Mode Kitchen Re-Opens
May 14, 2020 ModeFS

Gather family and friends as Mode Kitchen re-opens it’s doors once more.  Enjoy an array of specially crafted dishes by award-winning Head Chef Francesco Mannelli at Mode Kitchen & Bar – recently awarded a Chef’s Hat by Australian Good Food Guide.

Available for lunch and dinner, guests will be take on a culinary journey from the moment they sit down with delectable starters such as Baked Camembert, radicchio, toasted almonds and grilled foccacia to Mode Kitchen & Bar’s famous Grilled Calamari Salad with Brussel sprouts, black olives, chilli and lemon.

For the main course, there’s a Risotto Aquerello with wild mushroom and white truffle butter on the menu as well as a Yamba King Prans with cherry tomatoes, garlic and marjoram broth.  For those loyal Mode Kitchen & Bar guests – Chef Francesco’s famous Pan roasted snapper filet with spinach, pine nuts, sultana raisins and preserved lemon will be available.

No meal is complete without the signature frozen Pavlova with coconut, mango and passion fruit crafted by French born Pastry-Chef duo Elliott and Quentin.

To book, please contact Mode Kitchen & Bar on (02) 9250 3160.

This weekend our Chef’s will be preparing a reduced menu of starters, mains and dessert – but in due course, we will build back up to a full menu. Per the directives of the Australian Government, Mode Kitchen will host a maximum of 10 guests at a time whilst practicing social distancing and Covid-Safe procedures.
#inthemode

Menu

Starters

Half doz/Dozen of freshly shucked Sydney Rocks oysters & ponzu vinaigrette   30/58

Baked camembert, radicchio, toasted almonds & grilled focaccia   25

Yellow fin tuna tartare, green artichokes pepitas & flat bread   28

Grilled calamari salad, Brussels sprouts, black olives, chilli & lemon   26

Wagyu bresaola, pickled mushrooms & shaved Grana  27

Mains

Risotto Acquerello, wild mushrooms & white truffle butter   43

Yamba King prawns, cherry tomatoes, garlic & marjoram broth   46

Pan roasted snapper fillet, spinach, pine nuts, sultana raisins, preserved lemon   45

Grilled whole spring chicken, lettuce heart, fresh herbs, chilli & lemon sauce   40

Grilled 450g rib eye MB 2+ grass fed & mustard   55

Sides

Garden salad & cabernet vinegar dressing 12

Iceberg salad, sesame & furikake 12

Sautéed broccolini, chili & garlic 12

French fries 12

Desserts

Pear bosc mousse & dark chocolate sorbet 18

3 chocolate delice, sweet dough & vanilla ice-cream 18

Frozen Pavlova, coconut, mango & passion fruit 18

Tart of the day 16

Ice-cream & sorbet 6ea

Cocktails – $22

Barrel aged Boulevardier – Michter’s small batch bourbon, Campari, Mancino Risso, Mr. Black Amaro

Sunburn – Michter’s straight barrel rye, raspberry liqueur, house made grenadine, lemon juice, eggwhite

20th Century – Widges gin, Lillet Blanc, crème de cacao, lemon juice, absinthe

Beers – $10

Stella Artois Draught

4 Pines Draught

Lord Nelson Pale Ale

4 Pines, Kolsch

White Rabbit dark ale

The Hills Cider Co. apple cider

Stella Legera (acl 3.5%)

Wines By The Glass

SPARKLING & CHAMPAGNE

NV Anno Domini Bio Prosecco VO, Veneto, IT 15

NV Louis Roederer Brut Premier B, Champagne, FR 28

WHITE

2018 Philip Shaw n19, Sauvignon Blanc , Orange, NSW  15

2018 Josef Chromy, Chardonnay, Tasmania 18

ROSÉ

2017 Domaine les Fouques, Cinsault, Grenache, Syrah VB, Provence, FR 16

RED

2017 Derwent Estate, Pinot Noir, Tasmania 18

2016 Rockford “Rod & Spur,” Shiraz Cabernet, Barossa Valley, SA  23

PREMIUM WINES – CORAVIN SYSTEM

2018 Felton Road “Block 2,” Chardonnay BV, Central Otago, NZ 35

2012 Domaine de la Charbonniere “Hautes Brusquieres”, Chateauneuf-du-Pape, FR 45