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.
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
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
Garden salad & cabernet vinegar dressing 12
Iceberg salad, sesame & furikake 12
Sautéed broccolini, chili & garlic 12
French fries 12
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
2018 Philip Shaw n19, Sauvignon Blanc , Orange, NSW 15
2018 Josef Chromy, Chardonnay, Tasmania 18
2017 Domaine les Fouques, Cinsault, Grenache, Syrah VB, Provence, FR 16
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