DINNER MENU

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.

Truffle Degustation

$140pp

Scallops crudo, ponzu, seaweed & finger lime
Polenta fritta, porcini, lardo & truffle
Blackmore tartare, caviar & puri bread

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Risotto, parmigiano aged 24 months & truffle

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Chicken ballottine, porcini mushrooms, celeriac & truffle

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Mandarin givree, fennel pollen & olive oil

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Black truffle tiramisu

Snacks

Sydney Rock Oysters, eshallot & white balsamic vinaigrette 33/66

Wagyu Skewer, pickled onion, balsamic & orange glaze 20 each

Polenta Fritta, porcini mushrooms & lardo 14 each

Marinated olives, garlic, chilli, oregano, orange zest & fennel seed 9

Entree

Cauliflower, wood roasted, macadamia & truffle emulsion 24

Stracciatella, persimmon roasted walnuts & fennel pollen 24

Scallops crudo, ponzu dressing, seaweed, finger lime 28

King prawns, wood roasted, sugarloaf cabbage, sambal & lime 28

Blackmore tartare & caviar wagyu beef, mustard, chive, flatbread 35

Mains

Rosette Pasta, buffalo ricotta, English spinach & fontina cheese 38

Acquerello Risotto, parmigiano aged 24 month & black truffle 48  

Murray Cod, Brussels sprouts, raisin, burnt onion & almond 56 

Chicken ballottine, shiitake mushroom, celeriac & black truffle 52

500g wagyu ribeye, Jack’s Creek fresh black truffle & veal jus 130

Grilled tenderloin, MB+4, Jerusalem artichoke & cavolo nero 60

1kg T-Bone, grass-fed, 3 weeks dry aged, horseradish cream 145

   

Sides

Iceberg salad, sesame, furikake 12

Radicchio, pear & pecorino 12

Crispy potato, fried rosemary 12

Pumpkin, ajo blanco & almond 13

Vegetarian

Wood roasted pumpkin, ajo blanco & dill (V) 13

Polenta Fritta & porcini mushrooms 10 each

Stracciatella, persimmon, roasted walnuts & fennel pollen (V on request) 24

Winter vegetables minestrone soup (V) 24

Rosette Pasta, buffalo ricotta, English spinach & fontina cheese 38  

Acquerello risotto, Parmigiano aged 24 months & black truffle 48

Wood roasted cauliflower, macadamia & truffle emulsion 32

Wood roasted seasonal vegetables & salmoriglio sauce (V) 32

Iceberg salad, roasted sesame dressing & seaweed 12 

Radicchio salad, pear, pecorino & balsamico (V on request) 12

(V) for vegan

Dessert

Frozen Pink Pavlova, raspberry, cranberry, pomegranate & amarena cherry 25

Black truffle tiramisu, mascarpone, coffee & savoiardi biscuit 25

Hot chocolate tart, Valrhona chocolate, cocoa shell & vanilla ice cream 25

Baba’ navel orange, Chantilly cream & Plantation dark rum 24

Cheese plate seasonal condiments 24

Cocktails

Caffé Negroni – Widges gin, Campari, Mancino Rosso, Mr. Black Amaro 26

Mancino Spritz – Lillet Blanc, Apricot Brandy, Peychaud’s bitters & Tonic 26

Caribbean Garden – Plantation original dark rum, Grand Marnier, Prosecco, Fresh Lime, Mint & Cucumber 26

Miliardario – Michter’s US 1 Rye, Monkey 47 Sloe Gin, Apricot Brandy, Egg White, Lemon & Grenadine Syrup  26

Clarified Continental Sour – Michter’s US 1 Rye, Becherovka, Lemon, Balthazar Shiraz 26

La Bonne Vie – Widges Gin, Orange Bitter, Fresh Grapefruit Juice, Lime and Basil 26

Mocktails

Mr. George – Guava Nectar, Pineapple Juice, Lemon, Berries, homemade Hibiscus syrup 13

Passionate Orange – Orange Juice, Passinfruit, Lemon, Coconut Water 13

Beers

Grain x Modus Draught 12

4 Pines Draught 12

Lord Nelson Pale Ale 12

4 Pines, Kolsch 12

White Rabbit Dark Ale 12

Sydney beer Co., lager 12

Peroni Leggera (abv 3.5%) 12

The Hills Cider Co. Apple Cider 12

Heineken Zero Alcohol 10

Wines By The Glass

SPARKLING & CHAMPAGNE

NV Prosecco “La Gioiosa Superiore” DOCG, Valdobbiadene, IT 16

NV Pol Roger Brut Reserve, Epernay, FR 34

WHITE

2021 Dusky Sounds, Sauvignon Blanc 15

2020 Petaluma Hanlin Hill, Riesling, Clare Valley, SA 18

2020 St. Michael-Eppan, Linea Classica, Pinot Grigio, Alto Adige, IT   16

2021 David Hook, Old Vines Chardonnay, Hunter Valley, NSW   16

ROSÉ

2020 Maison Saint Aix, AIX Rosé, Provence, FR 18

RED

2015 Terra Sancta “Shingle Beach”, Pinot Noir, Central Otago, NZ  19

2016 Luca Bosio, Barbaresco, Nebbiolo, Piedmont, IT 18

2019 Heirloom Vineyards, Cabernet Sauvignon, Coonawarra, SA 16

2018 St Hallett “Butcher’s Cart”,  Shiraz, Barossa Valley, SA 21

PREMIUM WINES – CORAVIN SYSTEM 120ml

2015 Petaluma “Tiers” Chardonnay, Adelaide Hills, SA 55

2015 Petaluma, Evans Vineyard, Cab Sauvignon, Merlot, Coonawarra, SA 30

2005 Grant Burge “Meshach”, Shiraz, Barossa Valley, SA 40

2017 Cote de Beaune Joseph Drouhin, Pinot Noir, Burgundy, FR 35

2018 Penfolds Bin 600 Shiraz, Cabernet Sauvignon, California, U.S. 35

2017 Penfolds Grange Bin 95. Shiraz, Multi-Regional, AU  330

 

For Mode Kitchen & Bar’s full wine list, please ask your waiter or restaurant sommelier for recommendations.

Kid's Menu

MAINS

Rigatoni, butter & parmigiano 20

Rigatoni & tomato sauce 20

Spaghetti alla bolognese 20

Crumbed fish, chips & salad 24

Chicken nuggets, chips & salad 24

Grilled minute steak, chips & salad 28

 

DESSERTS

Fresh strawberries & vanilla cream 8

Chocolate & hazelnut sundae 8

Fresh fruit plate 8

Scoop of ice cream or sorbet 6

 

This menu is available for kid’s up to the age of 12