Mode Dining, Four Seasons Hotel, Sydney.

Located in the lobby of the iconic Four Seasons Hotel, the Phoenix Round Oven (model Jacaranda JC1500) is positioned as a dramatic freestanding feature in the Mode Kitchen & Bar.  Equipped with a thermostatically controlled gas system and viewing window the oven is major focal point for diners and hotel visitors.

Design: Dreamtime Australia Design   Contractor: Austmont

Mode Kitchen & Bar in Sydney’s CBD strikes the perfect balance between casual bistro and fine dining. A welcoming restaurant setting with a touch of glamour; friendly service with polish; and an uncomplicated menu which embodies great cooking and delicious flavors for lunch and dinner.

“Simplicity and seasonality are key to our dishes, with the freshest ingredients elevated into something special or lunch or dinner“ (Chef Francesco Mannelli).

Model has been keeping things classy in the Four Seasons Hotel since 2017. Florence-born Executive Chef Francesco Mannelli steers an upscale menu that’s the perfect mix of bistro and fine dining. Food stays mainly in Mannelli’s Italian wheelhouse, but refreshing touches of mod-Aussie elements show up too.

Wood-roasted Skull Island prawns are served with XO butter and sugarloaf cabbage, and pan-roasted toothfish is uplifted with lemon myrtle dashi. The dessert menu is beyond an afterthought too. French native Head Pastry Chef Quentin Zerr is plating a roster of visually breathtaking French classics. For those seeking something a little more casual, but quality, come for lunch and try Sydney’s best steak sandwich with MB9+ Wagyu on a fluffy ciabatta (Isabel Cant, Urban List ,16 May 2024).