The lush Four Seasons Hotel Sydney has just revealed the new restaurant replacing Mark Best’s beloved Pei Modern, moving towards European influenced dining overseen by Head Chef Francesco Mannelli, who is best known for his work at heavy-hitters Balla, Est., and Uccello. The name for the new lobby-level restaurant is Mode Kitchen & Bar, bringing a focus on uncomplicated dishes that highlight the simplicity and quality of food that sticks true to the flavour, colours and texture of those from Mannelli’s heritage.
Stalwart design team Luchetti Krelle have taken care of the space, syncing up with the already lavish lobby for design that has been heavily influenced by 1920s glamour. This means velvet, polished brass, marble and leather finishes all of which echo the storied history of grand art deco hotels. A smart set-up of fluted glasses is used to distinguish the 200-seated dining space and create a more intimate experience.
Open for lunch and dinner seven days a week, Mode Kitchen & Bar has kicked off with a roster of Mennelli’s favourite produce including calamari from South Australia, New Zealand scampi, and fresh Tasmanian truffles. These have been used alongside more simple and traditional Italian flavours, which have so far packed the menu with tempting sounds dishes like swordfish served with citrus, pistachio and radicchio; fresh local burrata with broccoli and hazelnuts; hiramasa kinfish sashimi served with macadamias and sweet & sour onions; rissotto with Tasmanian truffles and mushrooms; and oven-baked whole perch with fennel, orange and black olive salad.
Mode Kitchen & Bar
Address: Ground Floor, 199 George Street, Sydney NSW 2000
Contact: + 61 2 9250 3160
Images supplied and credited to Danella Chalmers.