18 Sep 2025
Sydney, Australia. [18 September 2025]. Mode Kitchen & Bar at Four Seasons Hotel Sydney has relaunched with a bold new direction, leaning into the richness of Australian produce that celebrates land, sea and season and rituals that brings theatre right to the table.
Executive Chef, Gaurav Bide leads with an ingredient-led philosophy and a focus on provenance and producers: bred, grown, fished, and foraged in Australia, then reimagined with bold simplicity. Expect a signature dry-aged program, and fire-kissed cooking alongside raw purity and colourful, vegetable-packed plates. The drama of an open kitchen brings fire, a new pace, and personality to the restaurant, whilst clean, confident presentations on the plate let the eyes feast first.
The new dining experience is amplified by a considered wine program of over 200 labels. With a strong local backbone complemented by global icons, the list champions small producers, many of which can only be found at Mode or at the cellar door.
Dinner Mode
The New Menu: Dinner kicks off with The Daily Bread - sourdough, fresh from the oven, paired with a signature ritual, a trio of scented olive oils infused with garlic, basil and orange. It's a little moment to pause, dip, swirl, and get into Mode.
Starters set the tone - wood-roasted scallops from WA's Abrolhos Islands with herb miso and cultured butter are rich yet refined while the Wagyu Tartare pairs nashi pear with saltbush for a clean, unmistakably Australian finish.
Pasta is fresh and light on its feet: Sydney Rock Lobster Spaghetti sings with bisque, vine tomatoes and coastal sweetness, while the signature M.O.D.E. al dente changes with the market, spotlighting one seasonal hero ingredient.
Mains roam the garden, sea and land. Whole eggplant is smoky and layered with yuzu spinach purée and pickled onion. Wood-roasted tiger prawns get dressed with sun-dried tomato pesto, pickled pear and chive. Murray cod arrives with delicate florets and Avruga roe pearls, with the option to dial it up with Oscietra caviar. On the land side, rib-eye, striploin or a show-stopping tomahawk are carved to share, complete with all the classic trimmings.
Dessert Mode - Short & Sweet
Executive Pastry Chef, Nicolas Blanc doesn't disappoint, with a whole new menu of signature sweets including the return of the restaurant's famed Pavlova - with a twist. Nicolas' signature Raspberry Pavlova comes with a yoghurt chantilly centre, crowned with fresh raspberry sorbet and rose while the moreish Warm Chocolate Soufflé Tart is layered in a chocolate crumb shell with vanilla bean ice cream.
Those who prefer to surrender to the kitchen can opt for the Chef's Degustation. Five courses at $140 per person, curated from house favourites that best express the season.
Lunch Mode - Express or Linger
By day the room settles into a relaxed rhythm. The Express Lunch Mode offers one entrée and one main for $55, served mid-week. Starters include Zucchini Flowers stuffed with buffalo ricotta and white truffle on a bed of peas before light but satisfying mains such as the Fennel and Eschallot Tart with herb white wine butter and shallot sauce.
Heartier options include handmade pasta, the Mode Wagyu Burger, or a premium striploin with bottomless seasoned frites.
Bar Mode - Hello Aperitivo
From 3.30–5.30 pm, Bar Mode brings aperitivo hour to Sydney. Curated by Chef Bide and Head Sommelier Aman Vikhona, it's all about bold little bites and perfectly paired wines. Guests can go à la carte or try The Perfect Pair - two seasonal snacks with a sommelier-selected pour for $45.
“Seasonality guides everything we do,” says Chef Bide. “The Bar Mode menu is about amplifying what's at its best right now, whether figs, oysters, or wagyu, and presenting it simply, beautifully, and with a sense of place.”
Snacks include Sydney Rock Oysters with yuzu and fingerlime, 2GR wagyu bresaola with mustard and fig, classic Gilda skewers, and Yarra Valley salmon roe on potato rösti with crème fraîche. Wines are just as lively, from a Giant Steps Pinot Noir (Yarra) to an Amelia Park Chardonnay (Margaret River).
View all menus here.
For images please view here.
Reservations: Mode Kitchen & Bar is open daily for lunch and dinner.
Monday - Saturday 12:00 pm - 4:00 pm & 5:30 pm - 10:00 pm
Sunday 12:00 pm - 10:00 pm
Bookings are recommended.
Press Contact:
Erin Oliver
Senior Marketing, PR & Communications Manager
+61 435 925 349
