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 $110 p.p.
available until 9:00 pm

Vol au vent, Parmigiano Reggiano custard & fresh black truffle

Blue fin tuna tartlet, stracciatella, chives, Black River Siberian Caviar

King prawns, grilled, chickpeas, paprika, sea succulents & lime

Spaghettoni, cherry tomato, garlic, basil, Moreton Bay bugs & bisque

Duck breast dry aged, roasted radicchio, balsamico & pomegranate

Mandarin Givrée, mandarin sorbet, roasted almond & basil

Truffle delice, beurre bosc pear, caramel financier & truffle cream

Sydney Rock Oysters, eschalot & ponzu vinaigrette, lemon 30/58

Vol au vent, Parmigiano Reggiano custard & fresh black truffle 20 each

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

Radish & heirloom carrot, ajo blanco, grape & toasted almond 18

Polenta chips, crispy polenta sticks, chilly & garlic mayonnaise 16

Camembert, wood roasted, endive black truffle, grilled focaccia 28

Queen scallops, wood roasted, leeks, potato & seaweed 28

Blue fin tuna tartare, witlof, chives, stracciatella, wakame 26

King prawns, grilled, chick peas, paprika, sea succulents & lime 28

Kurobuta pork terrine, pan fryed, bread crumb, baby fennel & apple 24

Spaghettoni, “arrabbiata” sauce, garlic, chilly, tomato, Moreton Bay bug 49

Potato gnocchi, fresh black truffle, shitake, butter & parmesan 48  

Glacier 51 toothfish, pan roasted, Brussel sprouts, celeriac, pine nut 48

Fish of the day, wood roasted, burnt butter, capers, lemon & cos heart MP

Duck breast dry aged, roasted, radicchio, pomegranate & orange jus 44

Angus tenderloin, grilled, porcini puree, red cabbage, chestnut 52

1kg T-Bone Steak, grilled, grass-fed, 3 weeks dry aged & horseradish cream 120

Iceberg salad, sesame, furikake 10

Winter leaves, orange & almond 10

Crispy potato, fried rosemary 12

Cauliflower, truffle sauce, hazelnut 14

Vol au vent, Parmigiano Reggiano custard & fresh black truffle each 20

Wood roasted Camembert, endive, black truffle, grilled focaccia 28

Radish & carrot, ajo blanco sauce, grape, toasted almond 18 (V)

Potato gnocchi, black truffle, shitake, butter & parmesan 49

Spaghettoni “all’arrabbiata” garlic, chilly, tomato & ricotta salata 32
(V on request)

Brussel sprouts salad, red cabbage & chestnut 30 (V)

Wood roasted winter vegetables & macadamia 32 (V)

Iceberg salad, sesame dressing & furikake 10

Winter leaves & Cabernet vinaigrette 10 (V)

Crispy Tasmanian rosemary potatoes 12 (V)

Polenta chips & truffle mayonnaise 18

Frozen Pavlova coconut meringue, passionfruit, mango & coconut sorbet 20

Gin Baba Archie Rose Gin, fresh oranges, Chantilly cream  18        

Chocolate mousse, salted tuiles, roasted hazelnuts & raspberry sorbet 18

Truffle delice, beurre bosc pear, caramel financier & truffle cream  24

Ice Cream & Sorbet house made 6

Cheese plate seasonal condiments 20 

Venetian Spritz – Select, dried curacao, prosecco & olives 22

Last Memory – Michter’s US 1 rye, cognac, Mancino rosso & orange bitters 22

Silver Side – Plantation original dark rum, Grand Marnier, prosecco, mint & cucumber 22

Port Cobbler – Tawny port, Michter’s US 1 bourbon & house made pineapple syrup 22

Mode G&T – Archie Rose Dry Gin, Amaro Montenegro & Dirty Tonic 22

Coconut & Apricot Sour – Koloa rum, apricot brandy,
dry curacao, egg white & lemon 22

Stella Artois Draught 10

4 Pines Draught 10

Lord Nelson Pale Ale 10

4 Pines, Kolsch 10

White Rabbit Dark Ale 10

The Hills Cider Co. Apple Cider 10

Stella Legera (acl 3.5%) 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 Hardys HRB, Chardonnay, Multi-Regional, AU   16

ROSÉ

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

RED

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

2018 Tomfoolery, Tempranillo, Barasso Valley, SA 14

2016 Bodega del Abad, Mencia, Bierzo, SP 14

2019 Heirloom, Cabernet Sauvignon, Coonawarra, SA 16

2018 Grant Burge “Balthasar,” Shiraz, Eden Valley, SA 18

PREMIUM WINES – CORAVIN SYSTEM 120ml

2016 Petaluma “Tiers”  Chardonnay, Piccadilly Valley, SA  45

2015 Philip Shaw n5, Cab Sauv, Merlot, Orange, NSW 25

2015 Petaluma, Evans Vineyard, 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

2013 Gevrey Chambertin David Duband, 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.