LUNCH & DINNER

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.

Bites

Roasted nut mix 6

Marinated olives, orange & fennel seed 8

Salt & pepper school prawns 10

Crispy polenta chips with black truffle mayonnaise 15

Freshly shucked Sydney Rock oysters, ginger & shallot vinaigrette 5 ea

Starters

Smoked Burrata, broccoli, nashi & toasted pine nuts 20

Wood roasted Gorgonzola tart, radicchio & raspberry 21

Hiramasa kingfish sashimi, macadamia, sweet & sour onions 23

Grilled calamari salad, brussels sprouts, lemon, chilli & black olives 23

Duck & pork belly terrine, pickled cucumbers, pistachio 18

Wagyu skewers, balsamic, winter leaves & horseradish 24

Soups and Salads (lunch)

Ribollita alla fiorentina soup 24

Organic spelt, wild Tiger prawns, broccolini & lemon 26

Grilled corn-fed chicken, iceberg, pomegranate & baby artichokes 26

Pans

Wild mushrooms & fresh black truffle risotto 39

Slow-cooked lamb shoulder, Japanese eggplant & saltbush 38

Tuna schnitzel, grilled lettuce hearts, soy & cauliflower puree 40

Wood-fire oven

Roasted quail stuffed with white truffle & porcini, crushed edamame 38

Whole fish catch of the day with burre blanca & baby carrots 39

Glacier 51 Toothfish, miso, savoy cabbage & lime 44

Grill

Yamba king prawns, ajo blanco, burnt orange & fennel 43

Black Market Striploin MB7, Tuscan style white beans & sage 46

Chef’s Coorong Angus T-bone 1kg 21-day aged (SA) 99

Grass-fed Black Angus Rib Eye 800g 6 week dry-aged (NSW) 110

Sides

Heirloom beetroot, goats curd & walnuts 10

Sauteed Chinese broccoli, chilli & garlic 10

Hand-cut crispy rosemary potatoes 10

Radicchio, apple, pecorino & balsamic 10

Cheese

12 for 1 / 18 for 2 / 24 for 3

Holy Goat “Brigid’s” & truffle honey

Ossau-Iraty & chilli compote

Pyengana Cheddar & persimmon

Jamberoo Mt. Blue & Chianti jam

Dessert

Paris-Brest, piemonte hazelnuts mousseline 12

Mille-feuille, wild berries & chantilly 15

Ricotta cheese cake, almond & blood orange sorbet  15

Amedei dark chocolate tart & passionfruit 15

Glow mandarin & blueberry pavlova 18

Beurre Bosc pear & black truffle financier 20

 

Mode affogato al caffe 12

Add Frangelico 8

Ice Cream & sorbet 6ea

Persimmon & pistachio tart 10