LUNCH 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.

Starters

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

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

Queen scallops, wood roasted, leek, potato, seaweed 28

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

Grilled King prawns, chickpeas, smoked paprika, sea succulents & lime 28

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

 

Mains

Grilled chicken salad, radicchio, tomato, avocado & pomegranate 35

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

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

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

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

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

Sides

Iceberg salad, roasted sesame dressing & furikake 10

Winter leaves, Cabernet vinegar, orange & roasted almond 10  

Crispy Sebago potato & fried rosemary 12

Cauliflower, wood roasted, truffle emulsion & hazelnut 14

Polenta chips, crispy polenta sticks, fresh truffle mayonnaise 18

Vegetarian

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

Dessert

Gin Baba, Archie Rose Gin, fresh orange, Chantilly cream, vanilla 18

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

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

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

Mode affogato, moka coffee, vanilla ice cream & chocolate biscuits 15

Ice Cream & Sorbet house made 6

Cheese Plate, seasonal condiments, fruit & crispy flatbread 20

Cocktails

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 & East Imperial tonic 22

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

Beers

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

Peroni Leggera (acl 3.5%) 10

Wines By The Glass

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

2018 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 Penfolds, Evans Vineyard, Coonawarra 30

2016 Penfolds, “St. Henri”, Shiraz, South Australia 40

2018 Petaluma, 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.

Kid's Menu

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.