Easter at Mode kitchen and bar 2021

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Gather family and friends this Easter, Sunday 4th & Monday 5th April, and enjoy an array of specially crafted dishes by award-winning Head Chef Francesco Mannelli at Mode Kitchen & Bar - recently awarded a second Chef's Hat by Australian Good Food Guide.

Guests will indulge in a 3-course set menu that will take them on a culinary journey from the moment they sit down. Enjoy delectable starters such as grilled king prawns with sea succulents, chickpeas, paprika & lime to Mode Kitchen & Bar's favourite wood-roasted zucchini flowers with buffalo ricotta, truffle, fresh peas & sprouts.

For the main course, allow us to impress you with our grilled Black Angus Tenderloin, with porcini puree, veal jus, king brown & kale or you can select our Spaghettoni with fresh tomato, garlic, basil, Moreton Bay bugs & bisque that will be available all day.

No meal is complete without the signature frozen Easter Pavlova with coconut meringue, Valrhona dark chocolate mousse & praline- and for those looking for something traditionally Easter - there's a specially crafted Mode Easter Egg on the menu, crafted by French born Pastry-Chef duo Elliott and Quentin.

For those wishing to enhance their dining experience celebrating amongst family and friends, we're offering a bottomless Louis Roederer Champagne and AIX en Provence Rosé package.

Pricing (per person)

3 course set menu $110 per person

Additional $60 for bottomless Louis Roederer and AIX en Provence Rosé

2 course set menu $50 per child

SET MENU

Entree

Sydney Rocks Oysters, eschallot & ponzu vinaigrette, lemon & lime

Zucchini flowers, wood roasted buffalo ricotta, white truffle, fresh peas

Petuna ocean trout, tartare, cavolo    nero, pine nuts, mascarpone, rye bread

King prawns, grilled, chick peas, paprika, sea succulents, lime

Berkshire pork terrine, fennel, plums, mustard, grilled focaccia

Tomino, wood roasted, heirloom cherry tomato, endive, green olives

Mains                                                           

Risotto Acquerello, roasted pumpkin, Holy goat & piemonte hazelnuts

Spaghettoni, fresh tomato, garlic, basil, Moreton Bay bugs, bisque

Aquna Murray Cod, steamed fillet, ajo blanco, grape, cucumber, dill

Lamb noisette, roasted lamb saddle, wild greens, mash potatoes, thyme jus

Porchetta, Tuscan style pork loin, garlic, sage, rosemary, roasted vegetable & jus

Black Angus Tenderloin, grilled,  porcini puree, veal jus, king brown, kale

Mode Signature (available for A la Carte Menu only)

Siberian Caviar, Vol au vent, stracciatella, broccolini, lemon

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

Sides (1 side every 2 guests)                       

Iceberg salad, roasted sesame dressing, furikake

Ox heart tomato, red onion, basil, cabernet vinegar dressing

Tasmanian potato, crispy sebago potato, fresh rosemary

Garden salad, Cabernet vinaigrette dressing

Cauliflower, wood roasted, truffle emulsion, piedmont hazelnut

Desserts

Easter egg, passion fruit Chantilly, fresh nashi pear

Gin Baba' Archie Rose Gin, fresh figs, Chantilly cream, vanilla

Frozen Easter Pavlova coconut merengue, Valrhona dark chocolate mousse, praline

Cheese Plate, seasonal condiments, fruit, crispy flatbread