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.


Half doz/Dozen of freshly shucked Sydney Rocks oysters & ponzu vinaigrette   30/58

Baked camembert, endive, toasted almonds & fresh truffle   28

Organic spelt, borlotti beans & Tuscan cabbage soup   24

Yellow fin tuna tartare, avocado, red cabbage, pepitas, crispy flat bread   28

Grilled calamari salad, Brussels sprouts, black olives, chilli & lemon   26

“Vitello tonnato” poached veal loin, tuna mayo & fried capers   28


Rigatoni, braised baby octopus, tomato & greek basil   38

Risotto Acquerello, Parmigiano cheese & fresh black truffle    44

Wood roasted snapper, spinach, sultana, pine nuts & preserved lemon    45

Slow roasted lamb shoulder, celeriac mash & thyme jus    42

Grilled 450g rib eye MB 2+ grass fed & mustard    58

Signature dishes to share

Grilled 1 kg T-bone, free range, grass-fed beef, MB2+ & horseradish cream  110


Garden salad & cabernet vinegar dressing 10

Radicchio, pecorino,nashi & balsamic  12

Wood roasted cauliflower & truffle emulsion   12

Tasmanian rosemary potato   12

Polenta chips & fresh truffle mayonnaise  16


3 chocolate delice, sweet dough & vanilla ice-cream   18

Frozen Pavlova, coconut, mango & passion fruit   18

Fresh truffle Tiramisu & roasted hazelnut  24

Cake of the day   16

Ice-cream & sorbet   6 ea

Australian cheeses & seasonal condiments   20


Widges Garden – Widges gin, St. Germain, Lime juice, Mint & Tonic 22

Smokey Pulp – Naked Grouse, Laphroig 10YO, Curacao, Fernet Branca, House made orange compote, Lemon juice 22

Pineapple Sazerac – Plantation pineapple rum, Peychudes’ bitters, Angoustura, Absinth 22

Mode G&T – Archie Rose Dry Gin, Curacao, Cardamon tincture, smoked lemonade syrup and Tonic 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

Wines By The Glass


NV Prosecco ”Guerrieri Rizzardi Extra Dry”, Venetto, IT 12

NV Louis Roederer Brut Premier, Champagne, FR 28

NV Jansz Premium Cuvee Rose, Pipers River, TAS 18


2018 Philip Shaw n19, Sauvignon Blanc , Orange, NSW  15

2018 Josef Chromy, Chardonnay, Tasmania 18

2018 Nick O’Leary “White Rocks” Riesling, Canberra 18

2018 Corte Giara, Pinot Grigio, Veneto, IT 15


2017 Domaine les Fouques, Cinsault, Grenache, Syrah VB, Provence, FR 16


2018 Lisa McGuigan ‘Platinum Collection’, ADL 18

2018 Torbreck, Hillside Vineyard, Shiraz and Roussanne, Barossa Valley, SA  20

2018 Gorgeous Old Vine, Grenache, ADL 15

2018 Bowen Estate, Cabernet Sauvignon, SA 17


2018 Felton Road “Block 2,” Chardonnay BV, Central Otago, NZ 35

2015 Cote de Beaune Joseph Drouhin, FR 35

2015 Rockford ‘Basket Press’, Barossa Valley 45

For Mode Kitchen & Bar’s full wine menu, please ask your waitress or the restaurant’s wine sommelier.