Mode Kitchen is every bit enticing, flavoursome and simplistic in the best way possible. So when Head Chef, Francesco Mannelli took a table of keen foodies on a culinary journey, showcasing produce from South Australia to launch their latest menu, I knew it would be an exquisite one.
On arrival we were greeted to a Kangaroo Island mulberry gin cocktail which had fresh hints of lemon thyme, lime and sugar. The table was filled with florals and natives from none other than SA, which worked as a wonderful addition to the already earthy tones, and soft pastels that feature in this upmarket bistro.
The menu embodies wholesome and rich flavours that are evident in each and every dish. The sashimi is served with macadamias and pickled onions and is ever so light to start. Paired with a Clare Valley Riesling, it’s a match made in heaven. The Coffin Bay octopus comes wood fired and is served with paprika chickpeas and sea succulents, a celebration on your plate. While two grilled wagyu tri tips, served to perfection, complimented the Barossa Valley Shiraz.
To finish we were delighted with a selection of cheeses from Woodside Cheese Wrights on a grazing table, complete with crisp breads and of course more red vino. My favourite cheese was topped with native bottlebrush and honey.
Mode Kitchen really emphasises contemporary cuisine and decadence in their dishes. Located in Sydney’s Four Seasons Hotel, Mode intertwines 1920’s glamour within their interiors and modern Australian fine dining at its best.
When she’s not globetrotting Caitlin Martin loves to scope out Sydney’s hidden gems, with a camera and coffee in hand. Follow her adventures @caitlineliseeee
Mode Kitchen and Bar
Located inside the Four Seasons Hotel
Ground Floor/199 George St, Sydney NSW 2000
7 Days | 12-10pm