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