Thursday, August 24, 2017

Four Seasons Hotel, Sydney unveils F&B upgrade

Mode Kitchen & Bar, the Four Seasons Sydney’s latest addition, is now open. Meaning ‘of the moment’, Mode is a celebration of seasonal cooking, classic cocktails and polished service in a welcoming 1920s-inspired setting.

A restaurant to return to again and again, Mode Kitchen & Bar strikes the perfect balance between casual bistro and fine dining, all with a touch of glamour thanks to the Luchetti Krelle interiors.

Head chef Francesco Mannelli’s menu focuses on flavour and technique over embellishment and uses seasonal ingredients sourced from only the best producers.

Mannelli comes to Mode Kitchen & Bar with more than 20 years’ experience in top restaurants both in Australia and abroad, most recently at Sydney’s Balla, Bistrode CBD and est. His passion for cooking and quality produce stems from his upbringing in Florence picking olives and grapes at his uncle’s vineyard.

“Mode Kitchen & Bar encompasses everything I have learned and found a passion for, transformed into something new and truly my own,” said Mannelli. “The menu reflects everything that Mode means to me – simplicity, ease, comfort, enjoyment and finesse. It is something I am truly excited to welcome guests to; something so close to my heart it’s like welcoming you into my home.”

Mannelli is joined in the kitchen by sous chef April Shen who has built up experience at Pei Modern, Pendolino, Bistro Moncur and Bacco Osteria e Espresso. Simone Cordedda joins as restaurant manager.

Interiors by Luchetti Krelle (Banksii, Tequila Mockingbird and Bar Brose) include 18 pearl-like Tom Dixon pendant lights as well as a burnished bronzed bar front and brass highlights on the solid timber, velvet and luxe leather furniture.

At the central bar, brass is punctuated with 24 metres of honey-coloured Spanish giallo antico stone slabs. A curved, fluted glass façade envelopes the guests making Mode Kitchen & Bar intentionally intimate.

Mode Kitchen & Bar features a variety of dining spaces, from stools at the bar and cosy banquettes to a Chef’s Table and a Tasting Table, both overlooking the open kitchen, along with two semi-private dining rooms.

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