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

Crispy polenta chips & chilli mayonnaise 10

Salt & pepper school prawns 10

Freshly shucked Sydney Rock oysters, ginger & shallot vinaigrette 4 ea

Starters

Mozzarella Fior di Latte, heirloom tomatoes & basil 19

Baked zucchini flowers, Jamon serrano, buffalo ricotta & peas 22

Hiramasa kingfish sashimi, macadamia, sweet & sour onions 23

Grilled calamari salad, broccolini, lemon, chilli & black olives 24

Duck & Pistachio terrine, cherries vermouth & grilled sourdough 18

Grass-fed Black Angus tartare, shallot & seaweed 24

Salads (lunch)

Salt-roasted heirloom beetroot, broad beans, goats curd & pistachio 24

Cured Mt Cook salmon, rocket, radishes & green mango 26

Grilled corn-fed chicken, asparagus, marinated mushrooms & egg yolk 26

Pans

Risotto, asparagus & morel mushrooms 37

Slow-cooked lamb shoulder, Japanese eggplant & saltbush 37

Glacier 51 toothfish, tomato consommé & bok choy 37

Wood-fire oven

Fremantle octopus, chickpeas, paprika & sea herbs 36

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

Whole fish catch of the day with capers & olive sauce 39

Grill

Yamba king prawns, shallot, miso butter & dill 43

Cape Grim tenderloin medallions, balsamic red onion & wasabi leaves 44

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

Sides

French green beans, goats curd & toasted walnuts 10

Chinese broccoli, garlic & chilli  10

Hand-cut crispy rosemary potatoes 10

Iceberg salad, wakame & sesame dressing 10

Cheese

12 for 1 / 18 for 2 / 24 for 3

Holy Goat “La Luna” & truffle honey

Ossau-Iraty & chilli jam

Pyengana Cheddar, apricot & oregano

Riverine Blue & pear mustard

Dessert

Fresh mint & dark chocolate semifreddo 15

Lemon tart 15

Mille-feuille, wild berries & chantilly 15

Nectarine meringue, lime, coconut & hazelnuts 15

Ice cream & sorbet 6 ea