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.

Minimum 2 people $115 p.p.
available until 9:00 pm

Vol au vent, lemon, Yarra Valley salmon roe & Siberian Caviar

Hiramasa kingfish, crudo, saffron vinaigrette, cucumber, nasturtium

Tasmanian octopus salad, chickpeas, celery & paprika

Spaghettoni, local rock lobster, cherry tomato, garlic, chilli, basil

Duck breast dry aged & roasted, radicchio, blueberry & soubise

Lemon Givrée, lemon sorbet & basil oil

Chocolate mousse, salted tuiles, roasted hazelnuts & raspberry sorbet

Sydney Rock Oysters, eshallot & white balsamic vinaigrette 30/58

Vol au vent, lemon, Yarra Valley salmon roe, Siberian caviar 20 each

Wagyu skewer, , MB9+ grilled, onion & orange glaze 18 each

Polenta chips, fried polenta sticks, chilli & garlic mayonnaise 16

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

Zucchini flowers, wood roasted, buffalo ricotta & truffle, fresh peas 25

Tomato tart, stracciatella, confit tomatoes, fresh thyme 25

Hiramasa kingfish, crudo, saffron vinaigrette, cucumber, nasturtium 28

Tasmanian octopus salad, chick peas, celery & paprika 28

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

Spaghettoni, local rock lobster, cherry tomato, garlic, chilli, basil 69

Risotto Acquerello, green asparagus & holy goat cheese 38  

Catch of the day, wood roasted whole fish and seasonal vegetables 44

Glacier 51 toothfish, lettuce, dill, succulents & tomato consommé 54

Duck breast, dry aged & roasted, radicchio, blueberry & soubise 46

Angus tenderloin, grassfed MB+3, edamame, horseradish & veal jus 54

1kg T-Bone steak, grass-fed, 3 weeks dry aged, horseradish cream 130

Iceberg salad, sesame, furikake 10

Rocket salad, tomato, grana 12

Crispy potato, fried rosemary 12

Green & butter beans, almond 12

Roasted eggplant, miso sauce 12

Vol au vent, chives. lemon & asparagus each 8

Confit tomato & stracciatella tart, fresh thyme 25

Organic chickpeas salad, celery, paprika & lime 18 (V)

Polenta chips, garlic & chilli mayonnaise 18

Risotto Acquerello, green asparagus & holy goat cheese 32  (V on request)

Spaghettoni “arrabbiata” sauce, garlic, chili, tomato & ricotta salata 32
(V on request)

Wood roasted zucchini flowers, buffalo ricotta & truffle, fresh peas 32

Baby cucumber, rocket salad, avocado, tomato, fried nori 24 (V)

Iceberg salad, sesame dressing & seaweed 12

Green & butter beans, almonds, preserved lemon 12 (V)

Crispy Tasmanian rosemary potatoes 12 (V)

Frozen green Pavlova, pear, green apple, cucumber & dill 22

Strawberry & cream, compressed watermelon, lemon gel, basil cream 20

Gin Baba, Archie Rose Gin, fresh cherries, Chantilly cream & vanilla 19

Chocolate mousse, salted tuiles, roasted hazelnuts & raspberry sorbet 19

Ice Cream & Sorbet house made 6

Cheese plate seasonal condiments 22 

Caffé Negroni – Widges gin, Campari, Mancino Rosso, Mr. Black Amaro 23

Mancino Spritz – Lillet Blanc, Apricot Brandy, Peychaud’s bitters & Tonic 23

Caribbean Garden – Plantation original dark rum, Grand Marnier, Prosecco, Fresh Lime, Mint & Cucumber 23

Miliardario – Michter’s US 1 Rye, Monkey 47 Sloe Gin, Apricot Brandy, Egg White, Lemon & Grenadine Syrup  23

Clarified Continental Sour – Michter’s US 1 Rye, Becherovka, Lemon, Balthazar Shiraz 23

La Bonne Vie – Widges Gin, Orange Bitter, Fresh Grapefruit Juice, Lime and Basil 23

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

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

Stella Artois 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

SPARKLING & CHAMPAGNE

NV Prosecco “La Gioiosa Superiore” DOCG, Valdobbiadene, IT 15

NV Louis Roederer Brut Premier, Champagne, FR 34

WHITE

2019 Ata Rangi, Sauvignon Blanc 16

2019 Petaluma Hanlin Hill, Riesling, Clare Valley, SA 18

2018 St. Michael-Eppan, Linea Classica, Pinot Grigio, Alto Adige, IT   16

2017 Stonier Jimjoca Vineyard, Chardonnay, Mornington Pen, VIC   16

ROSÉ

2019 Maison Saint Aix, AIX Rosé, Provence, FR 18

RED

2018 Hardy HRB, Pinot Noir, Yarra Valley – Tasmania  18

2016 Bodega del Abad, Mencia, Bierzo, SP 14

2019 Heirloom, Cabernet Sauvignon, Coonawarra, SA 16

2018 Grant Burge “Balthasar,” Shiraz, Eden Valley, SA 21

PREMIUM WINES – CORAVIN SYSTEM 120ml

2015 Leeuwin Estate “Art Series” Chardonnay, Margaret River, WA 25

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

2016 Penfolds, “St. Henri”, Shiraz, South Australia 40

2018 Penfolds, Bin 389, Cab Sauvignon,  Shiraz, South Australia 40

2005 Grant Burge “Meshach”, Barossa Valley 55

2017 Cote de Beaune Joseph Drouhin, Pinot Noir, Burgundy, FR  38

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

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.