Dinner

curated from our Chef’s own selection of menu favourites, this five-course journey of discovery is a true reflection of flavour and culinary craftsmanship. with locally sourced produce, sustainable seafood, and wood-fired depth, each plate tells a story of the land, the sea, and the season

$150

Let us welcome you to Mode Kitchen & Bar with freshly made sourdough bread and our signature olive oil ritual featuring a trio of oils flavoured with heady garlic, fresh basil and zesty lemon for you to dip, swirl and savour.

freshly shucked Sydney Rock or Pacific Oysters with a champagne mignonette

$40

freshly shucked Sydney Rock or Pacific Oysters with a champagne mignonette

$78

Petite charcoal tart filled with smooth crème fraiche and sweet green peas topped with salmon roe

$16

On a bed of puffed semolina with edamame and seaweed salt

$9

Crisp tart shell filled with smoked stracciatella and tomato sorbet paired with a fresh basil saffron consommé |

$30

Fresh summer greens with preserved lemon, shiso mango purée, raspberry and mint cress

$29

Tender scallops from Abrolhos islands, Western Australia, seasoned with a herb miso cultured butter, beach bananas and smoked rosemary

$33

With peach, horseradish and finger lime in a citrus dressing

$32

Citrus-fed wagyu from Queensland, Australia, with pickled pear and pane carasau topped with an egg yolk confit

$34

Oscietra 30g accompanied by crisp potato scallops, crème fraîche, shallots and chives

Fresh spanner crab with zucchini and ricotta finished with a bright lemon butter

$95

fresh gnocchi with ricotta, parmesan, sautéed field mushrooms and a rich mushroom cream sauce

$38

Savour handmade pasta paired with a hero seasonal ingredient. Ask our team to discover the pasta of the day, our ingredient of the season.

$35

With fire roasted red pepper sauce and shaved macadamias

$39

Seasoned with yuzu spinach puree and pickled onion topped with croutons and a savoury jus

$39

Atop zucchini flowers stuffed with sundried tomato pesto, pickled pear, chive and extra virgin olive oil

$65

With grilled asparagus and a lemon-orange butter sauce

$68

Sourced from central New South Wales and served with vanilla infused sweet potato puree, sauteed chard and jus

$62

Rich Australian beef sourced from Queensland, with pickled and pureed celeriac, and a whiskey infused beef marrow sauce

$69

Rib eye bone-in | 2gr full blood wagyu MBS9+ | 600 – 800g Rib eye bone-in | Angus delmonico Yambinya | reserve MB4+ | 500g Striploin bone-in | Westholme F1 Wagyu MB5+ | 500g Tomahawk | Portoro MB4+ | 1.5kg T-bone | Kidman Premium MB5+ | 1kg

wood fired, oven roasted and served with seasonal garnish. a refined expression of the day’s freshest waters

complete your experience with our selection of housemade sauces — crafted as the finishing touch to personalise your table signature beef jus, horseradish cream, herb butter, mustard, chimichurri

garnished with fragrant seaweed salt

$16

With nduja butter, dill and freshly shaved pecorino

$16

fresh green leaves dressed in local extra virgin olive oil and citrus dressing

$16

Herb infused potatoes finished with smoked sea salt

$16