Celebrating the classics in a contemporary way.

Mode Kitchen & Bar in Sydney’s CBD strikes the perfect balance between casual bistro and fine dining.  A welcoming restaurant setting with a touch of glamour; friendly service with polish; and an uncomplicated menu which embodies great cooking and delicious flavours.


Pull up a plush barstool at the stunning central bar.

Allow Mode Kitchen & Bar’s talented bartenders to pour you a pre-dinner drink and fix you a snack. The extensive drinks menu focuses on local wines by the glass, small batch spirits, and a shortlist of signature classic cocktails executed exceptionally well, with minimal but fresh garnishes.


Mode Kitchen & Bar brings together some of Sydney’s finest talent, in both the kitchen and the dining room. People with passion and pride, heart and soul – just like our food.

Mode Kitchen & Bar - Francesco Mannelli Head Chef

Francesco Mannelli

Head Chef

Francesco Mannelli is a specialist in creating simple yet technically brilliant, delicious dishes which hero fresh, seasonal produce. Originally from Florence, Francesco has more than 20 years’ experience in some of the best restaurants in Australia and Italy, including the past decade in hatted Sydney restaurants, such as Balla, Est. and Bistrode CBD.

April Shen

Sous Chef

April Shen is well known in Sydney for lending her exceptional skills to some of the city’s best restaurants, including Pei Modern, Movida, Pendolino, Bistro Moncur and Bacco Osteria e Espresso. At Mode, her drive, creativity and commitment to produce shines through in everything she does in the kitchen.

Elliott Roussel

Pastry Chef

From an early age, Elliott was surrounded by craftsman, pure talent and passionate chefs as he underwent his studies at the world famous Alain Ducasse institute in France.


Soon after, Elliott was spotted by chocolatier Jacques Genin in Paris where he perfected his chocolate skills and developed his passion for tempuring chocolate.

Fast forward to today, Elliott is always found with a smile in Mode Kitchen & Bar’s open pastry kitchen, whipping up a dessert classic or crafting a new taste sensation.

Elliott has travelled the world, with some of his favourite pastries found in Paris and New York. With travel under his belt, Elliott says ‘it is a wonderful luxury to work at Mode Kitchen & Bar under the Four Seasons umbrella with some of the finest produce in the world.’
When not at work, you can often find Pastry Chef Elliott enjoying Australian sunshine at the northern beaches or making home-made sorbet!

Mode Kitchen & Bar - Setting Table

This could be you

Various Positions

We are seeking passionate and talented people to join our restaurant team in various roles. If this sounds like you, email your CV to hello@modekitchenandbar.com.au.


We celebrate technique in the kitchen, craftsmanship on the table and produce on the plate.

Every dish has its own story to tell – from the origin of a local ingredient and its producer, to a special technique applied in the kitchen, and even to the plate itself. Ask our Mode Kitchen & Bar team about our hand-crafted high-fired stoneware plates made by Melbourne’s Robert Gordon or the secrets to our 400’C woodfire oven.


Simplicity sings when it comes to our cocktails. We let the flavours do the talking.

Our bartenders at Mode Kitchen & Bar will tell you, when it comes to cocktails, they adore the classics – taking something timeless and adding their own subtle modern twist. The result is a shortlist of signature classic cocktails executed exceptionally well, using only the finest ingredients and with minimal but fresh garnishes.


It’s always happening at Mode Kitchen & Bar.

From daily offers to special events, we love finding a reason to celebrate and extend unique offers to make your dining experience a fine one.

Whether we’re participating in the many events on Sydney’s calendar – Good Food Month, Vivid Sydney in Circular Quay, Melbourne Cup or the Smooth Festival of Chocolate in The Rocks – or simply putting something a little different on the menu for the moment, we like to keep it interesting.


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