MOTHER'S DAY BUFFET LUNCH
May 11, 2025 12:30 PM until May 11, 2025 03:30 PM
Mother's Day Buffet Lunch at Mode Kitchen & Bar | Sunday 11 May 2025 | Two Seating's, 12:00 pm - 1:45 pm & 2:00 pm - 3:45 pm | From $ 170 Per Person
Enjoy an unforgettable Mother's Day Buffet Lunch at Mode Kitchen & Bar. Celebrate Mum with a glass of premium sparkling wine on arrival before exploring the lavish buffet spread curated by newly appointed Chef de Cuisine, Marco Putzolu. Be sure to leave room for Dessert however as Executive Pastry Chef Nicolas Blanc has crafted a Dessert Buffet like no other.
Top your afternoon off with a toast to Mum with optional beverage packages, featuring premium coffees & teas, award-winning wines and celebratory sparkling wine, as you enjoy a lively and elegant dining experience.
With a warm and vibrant atmosphere, create cherished memories over exceptional food and heartfelt moments this Mother’s Day at Mode Kitchen & Bar. As our special gift each table will also leave with a heartfelt sweet treat, a glimpse into the soon to be launched So Sweet, So Chic Collection as part of Four Seasons Hotel Sydney's The Art Of Cake range:
Chef Nicolas’ Berry Charlotte
A heartfelt homage to childhood memories and a mother’s love and care.
As our special gift to you, Executive Pastry Chef Nicolas Blanc has lovingly recreates his mother’s signature Charlotte Cake— a rich blend of biscuit de savoie, vanilla cream, and fresh berries.
Perfect in every morsel.
And the first twenty bookings will receive one luxury coin purse from CAMILLA Australia valued at AUD 69.95.
SAMPLE BUFFET MENU
Antipasti, Bread & Cheese
Mortadella, prosciutto di Parma, bresáola GF DF
Marinated eggplant, mushrooms in oil, roasted capsicum, GF DF VEG
Focaccia, sourdough, grissini, baguettes, DF VEG
Mode olive oil and balsamic and Pepe Saya cultured butter
Parmesan wheel, mozzarella, figs marmalade, onion compote, quince paste, crackers,
Salads
Nicoise salad GF DF
Cherry tomato basil salad GF DF VEG
Seafood
Live shucked - Merimbula oysters, Skull Island Tiger Prawn, Hervey Bay Scallops GF DF
Sashimi – King salmon, yellow fin tuna, Hiramasa kingfish GF DF
Cocktail sauce, lemon mayo, soy, pickle ginger, wasabi, yuzu dressing, citronette GF DF VEG
Pasta
Potato gnocchi mushrooms and smoked scamorza GF VEG
Ravioli ricotta cheese and spinach, tomato basil and parmesan VEG
Mains
Herb salmon gratin, grilled calamari, grilled octopus DF
Meat – Oconner OP rib Roast GF DF
SAMPLE DESSERT MENU
Tropical Pavlova
Dark Chocolate & Caramel Tart
Blueberry Cheesecake
Pistacchio Entremet
Mini Lemon Meringue Tart
Raspberry Macaron
Strawberry Swiss Roll