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

Marinated olives, orange & fennel seed 8

Salt & pepper school prawns 10

Crispy polenta chips & chilli mayonnaise 12

Freshly shucked Sydney Rock oysters, Cabernet Sauvignon mignonette 5ea

Russian Oscietra caviar 10g tin, buckwheat blinis & condiments 89

Starters

Duck & pork belly terrine, pickled cucumbers & pistachio 19

Fresh burrata, Japanese eggplant, tomato & basil 20

Melon, smoked stracciatella & Berkshire prosciutto 20

Wood roasted zucchini flower, buffalo ricotta, truffle & green peas 22

Hiramasa kingfish sashimi, saffron vinaigrette, radish & macadamia 23

Grilled calamari salad, sweet corn, lemon, coriander & black olives 23

Soups and Salads (lunch)

Yellow peach, ox heart tomatoes, pepitas & mozzarella salad 24

Organic spelt, wild tiger prawns, zucchini & lemon 26

Grilled corn fed chicken, avocado, baby cos & sesame 26

Pans

Green asparagus & morel mushroom risotto 36

Flinders island lamb shoulder, broccolini, & saltbush 38

Tasmanian pepper crusted kangaroo loin, warrigal greens & beetroot 39

Wood-fire oven

Whole fish catch of the day with green beans & lemon thyme salmoriglio 39

Glacier 51 Toothfish, cherry tomatoes, almond & caper leaves 44

Yamba king prawns, white beans, Espelette oil & curry leaves 44

Grill

Duck breast, endive salad & roasted nectarine 39

Grass-fed Cape Grim medallions, red oak & harissa 45

Chef’s Coorong Angus T-bone 1kg 21-day aged S.A 99

Grass-fed Black Angus Rib Eye 800g 6 week dry-aged N.S.W 115

Heritage Rib Eye 5-week dry aged MP

Sides

Sauteed Chinese broccoli, chilli & garlic 11

Hand-cut rosemary potatoes 11

Iceberg, dry seaweed & sesame dressing 11

Baby cucumber & ox heart tomato 11

Rocket salad, balsamic & Grana Padano 11

Cheese

12 for 1 / 18 for 2 / 24 for 3

Holy Goat “Brigid’s” & truffle honey

Tete de moine, apricot & oregano

Ossau-Iraty & chilli compote

Pyengana Cheddar & orange mustard

Jamberoo Mt. Blue & Chianti jam

Dessert

Fresh peach tart & vanilla 12

Mille-feuille, wild berries & chantilly 15

Ricotta cheese cake, strawberry, almond cream & balsamico  15

Black forest & Tasmanian cherries 15

Mango & coconut pavlova 18

 

Mode affogato al caffe 12

Add Frangelico 8

Ice Cream & sorbet 6ea