Mode Kitchen & Bar has stepped confidently into a new era, unveiling a dining experience that celebrates Australia’s rich bounty of land, sea and season. The relaunched restaurant at Four Seasons Hotel Sydney on George Street combines elemental fire, raw purity and ingredient-led theatre to deliver a contemporary culinary journey that feels both vibrant and refined.
A Chef’s Vision
At the helm is Executive Chef Gaurav Bide, who champions provenance and simplicity with an ingredient-first philosophy. Every dish highlights produce bred, grown, fished and foraged in Australia, transformed with bold restraint. His signature dry-aged program and fire-kissed cooking provide depth and drama, balanced by lighter plates bursting with seasonal vegetables and coastal freshness.
The energy of the open kitchen sets the stage, with flames, speed and personality on full display. Plates arrive with clean, confident presentations - designed so diners feast with their eyes before savouring the flavours. Complementing the food is a wine list of more than 200 labels, curated by Head Sommelier Aman Vikhona. Anchored in local vineyards and enriched with global icons, the collection highlights boutique producers, many exclusive to Mode or the cellar door.
Dinner Mode
The evening begins with a ritual: The Daily Bread, sourdough still warm from the oven, paired with a trio of infused olive oils scented with garlic, basil and orange. It’s a thoughtful pause before the feast unfolds.
Starters set a refined tone - wood-roasted scallops from WA’s Abrolhos Islands with herb miso and cultured butter - and Wagyu tartare brightened with Nashi pear and saltbush. Pasta follows with coastal elegance: Sydney rock lobster spaghetti, enriched with bisque and vine tomatoes, or the market-driven M.O.D.E. al dente, spotlighting one seasonal hero.
From the garden comes smoky whole eggplant layered with yuzu spinach purée, while the sea offers wood-roasted Tiger prawns with sun-dried tomato pesto and Murray cod adorned with roe pearls or elevated further with Oscietra caviar.
For carnivores, Mode’s showpiece is beef - ribeye, striploin, or a dramatic tomahawk carved tableside and paired with all the trimmings.
Desserts arrive courtesy of Executive Pastry Chef Nicolas Blanc, including the return of the iconic raspberry pavlova reimagined with yoghurt chantilly and rose and a decadent warm chocolate soufflé tart with vanilla bean ice cream. For an immersive journey, the Chef’s Degustation offers five courses at $140 per person, a curated showcase of the season.
Lunch Mode
By day, Mode settles into a lighter rhythm. The Express Lunch Mode delivers one entrée and one main for $55, ideal for midweek dining. Highlights include zucchini flowers stuffed with buffalo ricotta and truffle and a delicate fennel and eschalot tart. For those lingering longer, handmade pasta, a Wagyu Burger, or premium striploin with bottomless frites provide heartier satisfaction.
Bar Mode: Aperitivo in Sydney
From 3.30 pm to 5.30 pm, Bar Mode brings a taste of Europe to Sydney. Guests can choose à la carte or indulge in The Perfect Pair - two seasonal snacks with a Sommelier’s pour for $45. Expect oysters with yuzu and finger lime, Wagyu bresaola with fig, or salmon roe on potato rösti. The drinks list dances between local favourites such as Giant Steps Pinot Noir and Margaret River Chardonnay and international treasures.
A Celebration of Seasonality
"Seasonality guides everything we do,” says Chef Gaurav. From fire and flavour to rituals and wine, Mode Kitchen & Bar has relaunched as a celebration of Australian produce and provenance, offering a dining experience where theatre, taste and place unite in every bite.
