Mode Kitchen & Bar at Four Seasons Sydney

Mode Kitchen & Bar_Hiramasa kingfish sashimi, sweet & sour onions, macadamia-min

Mode Kitchen & Bar, located inside Four Seasons Hotel Sydney on the ground floor, within walking distance to City Quay, is a contemporary Australian restaurant and bar known for their signature steaks and famous Australian dishes such as Coorong Pippies that are similar to mussels and clams here in the United States, as well as Flinders lamb and Tasmanian Kangaroo. The décor is 1920’s inspired, with brown and orange tones, creating a handsome dining scene that is perfect for a night out with friends, co-workers, or a significant other. The restaurant is also family-friendly.


Their menu changes every quarter, with current South Australian promotions available until May. To start, we were recommended specific cocktails to start based upon the dishes we chose to order. Our first selection was the Ginger Royale. Champagne and Gin lovers will appreciate the Ginger Royale ($20), made with West Winds Sabre Gin from Western Australia. Our second was the Lady in White, one of their native inspired cocktails. Made with Archie Rose Dry Gin, Lemon Myrtle & Finger Lime ($25).

Mode Kitchen & Bar_Coorong Angus beef t-bone steak (2) – Copy-min

Our appetizer and main dishes that we selected are as follows:

  • Slow cooked Flinders Island Lamb Shoulder, Eggplant & Saltbush ($38)
  •  Grilled Mayura Station Wagyu Tri Tip with gratin balsamic onions ($48)
  • Sydney Rocks Oysters: Finger lime, white soy & rice vinegar mignonette ($5/each)
  •  Sautee Coorong Pippies: spicy sausages, sea succulents ($23)

Each dish was celebratory and noteworthy. Each was distinctive and flavorful, and carefully prepared with ingredients that are all house made, many of which are sourced from southern and eastern Australia. The special of the day was Wood Roasted Pumpkin with Gorgonzola sauce and burnt onion. Their Whole Fish, which may either be Snapper or Grouper, is cooked in a wood-fire stove. We appreciated the seasonal, autumn ingredients that were comforting and bursting with freshness, a memorable contrast to the flavors that highlight the spring season in New York. It was lovely to experience the flavors of autumn again before returning home.

Pippies are popular and local to the region of eastern Australia, similar to the popularity of local bay scallops on the East End. They are seasonal, elongated clams that are salty and spiced, served in a similar style to mussels.

Mode Kitchen & bar east end taste
Images courtesy of Four Seasons Hotel Sydney/Mode Kitchen & Bar


The dessert menu is one that everyone could appreciate; choices include a Dark chocolate, hazelnut & raspberry mille-feuille; Green apple white chocolate & cucumber, Ricotta cheese cake with fresh figs, almond cream & saba; wild berries & coconut pavlova; and their cake of the day, with the addition of cheeses, sweet wines, and cocktails like their Mr. Grey with earl grey-infused Archie Rose Vodka. We chose to split the Wild Berries & Coconut Pavlova ($16) which was beautifully presented, light and refreshing.

Pavlova is a traditional Australian dessert that is meringue-based. A unique combination is their Green Apple dessert. Inside is a white chocolate cream that is very fresh, and served with green apple and cucumber sorbet. The Pastry Chef is French and draws much inspiration from traditional French desserts.

The Ricotta Cheese Cake is very light, and figs are popular for the Australian autumn. The seasonal cake of the day changes daily approximately. Plum Tart with vanilla ice cream was the dessert special of the day. Their ice cream is homemade.

View their dining menus here. Mode Kitchen & Bar is open for lunch and dinner from 12-10pm. // +61-2-9250-3160