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The Verdict

Sydney’s Four Seasons Hotel is launching Mode Kitchen & Bar this July and you can expect it to be an expansive casual bistro slash fine dining restaurant. On the pans is Francesco Mannelli, (previously the Head Chef at Uccello, est., and Balla) who has crafted a menu full simple dishes done well.

Seasonal Australian and New Zealand produce to take centre stage on the menu at Mode, with dishes like swordfish with citrus and radicchio, and a whole baked perch. The cocktails are a similar story and everything you'll want on a Friday night (or on the weekend, mid-week—you get it) and we’ll be ordering the Hemmingway Daiquiris, rhubarb fizz and reposado sour. We just don't believe in choosing only one.

The interior embraces 1920’s design—think polished brass, velvet, marble and leather finishes that only add to the luxe space. Opening in mid-July, whether it be for lunch or dinner, Mode Kitchen & Bar should be high on your must-try list this winter. 

Image credit: Mode Kitchen & Bar

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