Mode Kitchen & Bar — Restaurant in Sydney

With Vivid Sydney 2019 fast approaching, it is an exciting time of the year to be in Sydney. This gave us great pleasure to be a part of the launch of the Four Seasons Hotel Chroma Dinner Premiere.

The Four Seasons are getting into the Vivid festive spirit by providing a unique culinary experience at their Mode Kitchen & Bar. The Chroma dinner includes a four course meal, with each dish designed to awaken the senses, and to take you on a culinary journey of colour, scent, sound and light. Inspired by the colours red, blue, green, they have been created to enhance the dining experience.

As guests enter a newly created white room, you are suddenly transformed into a world of colour and a sensorial awakening. Prior to arriving to this dinner, the evening for us started in the Presidential Suite of the Four Seasons Hotel, and we were greeted with three rooms illuminated with the colours red, blue and green. The highlight room was the blue room with the spa bath filled with bottles of champagne, and glasses surrounding the rim of the tub, and overlooking the iconic Sydney Opera House. A stunning hotel room with 360 degrees of the city, and we got to enjoy the room all whilst sipping wine and tasting some canapes.

Following the walk around the Presidential suite, it was time for the dinner in the white room with the visual projections to enhance the food experience, by transporting guests into the middle of the jungle, under the reef or in a psychedelic world.

The first course 'fishing in the jungle' (green) included the Hiramasa Kingfish with Aboriginal green ants, herbs chlorophyll and stracciatella. This came with a cocktail 'green savannah jelly'

The second course, the 'reef promenade' (blue), was served a spanner crab risotto, purple cabbage and scampi caviar. Brilliantly blue! Served with the Toji Junmai Ginjo cocktail

The third course, 'The Devil's Bath' (red colour) included the ruby snapper with smoked strawberry gazpacho and radish. An absolutley delightful and beautifully presented dish, served with the 'strawberry fields' cocktail.

Dessert, and certainly a highlight was the 'sweet canvas' - this was white chocolate, vanilla and mandarin sphere served with blueberry, raspberry and pistachio which looked literally, like materials to create a work of art on the place, served with the 'la...

Tried Mode Kitchen's new high tea menu over the weekend and was blown away by the taste, technique, service and experience.

A laid back and highly personal experience from 2pm to 430. The food was extremely well balanced in terms of flavour.

The savoury bites were very unique in flavour and combination. Each item blended well, at a glance the bites looked small but the flavours were huge. The smoked salmon sandwich highlighted the smokey flavour of the salmon, taste of the bread was very subtle such that the emphasis on the fish was the focus. the Vol au vent was pastry mastery with a well blended lemon cream interior. The most impressive texture and flavour of pastry.

The sweet bites were just right in terms of sweetness, where no item was overly sweet but pockets of sweetness, texture and some tangy elements combined for a complex and delicate bite. the mini pear being a highlight of the sweets, was a visual marvel with a gentle green white chocolate exterior and a burst of pear mouse and a hint of vanilla in the interior. the scones were amazingly well balanced with a firm but soft crust exterior and a buttery crumbling interior. The cotted cream and raspberry jam was unique and blended together amazingly with the scone. The combination of scone is a must try.

As a whole every item on the menu was flawless and expressed exactly the flavour it was trying to achieve.

The tea available on offer were high quality and flavours were more traditional, great with the food and not trying to be too adventurous in terms of flavour.

What topped up the experience was that the the pastry chef Elliot would personally come to your table to enquire on the experience from the customer and share his vision in creating the food serviced in the high tea. The conversation and his ability to express the techniques used to create the menu was a cooking masterclass experience in itself.

The high tea is highly recommended, the menu is far and wide ahead of other high teas tried in Sydney. What I felt in food very much resembled in visual and flavour of what my expectation would be from a pastry chef and head chef were they to create food for a world class...

I struggled with my rating as the food was tasty but the service was horrible.

I’m staying at the four seasons and the service has been phenomenal so I was quite surprised with the lack there of at the restaurant.

Breakfast service great, dinner service not so much. The breakfast buffet has a great variety and they open pretty early 6:30, which is great if you have an early morning tour planned.

I had reservations at another restaurant but was feeling exhausted and just didn’t want to go far, so we decided to eat at the hotel’s restaurant Mode. We opted to sit at the bar, which gives me a great view for people watching. The bar tender did not greet us nor was he attentive. I may have given a pass if the bar was full but it wasn’t. A waitress took our drink and food order once we had sat for a while, so thank you for that. The bar tender seemed more interested in showing off his overly loud and non impressive shaking of drinks 🤷🏾‍♀️ then tending to guests.

The food was great! I had the romaine salad, which is literally just romaine but the dressing was fantastic and made this simple dish fantastic. I also had the crudo, which was delicious as well. The citrus and apple contrast was phenomenal and the portion size was just right. We also had a fish that I can’t remember the name of that was paired with mustard greens and a broth poured over. The fish was light with a crispy skin and paired very well with the mustards.

Drink wise I’d stick with simple, it will save you a couple of bucks and just a better option in my opinion. I had a Hendricks and tonic $14 and then an expresso martini $27. My spouse had an old fashioned $26, which includes a single shot but could have gotten a double whiskey 🥃 neat or on a block for the same price.

All in all I was thoroughly disappointed with the service but enjoyed the meal.

Just to show how inattentive the bartender was, after waiting forever we walked to the hostess to ask for the check. Thank you bartender Hi (that’s their name) your service...