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Mode Kitchen & Bar
L'avis de Gault&Millau
Head Chef Francesco Mannelli’s impressive resume includes stints at top restaurants in both Italy and Australia, and gives insight into the technical expertise acquired on his culinary journey.
While the restaurant is located in the lobby of the Four Seasons Hotel Sydney, thoughtful and well-executed decor mixes Art Deco cool and ‘70s chic so that you’ll feel as comfortable here as in any quality, stand-alone dining establishment. The service team, led by Simone Cordedda, is professional and attentive.
The well-thought-out dishes – with Asian and European influences – deliver harmony of flavours and layers of textures. Smoked burrata with broccoli and nashi pear is a glorious combination of creamy, smoky, soft cheese, crisp nashi pear and earthy broccoli, with toasted pine nuts adding extra crunch and flavour. Glacier 51 toothfish with miso, savoy cabbage and lime is a flavour-packed dish that will make a convert of even the most dedicated meat-lover. Known as the ‘wagyu of the sea’, the toothfish – with a hint of umami-packed miso – matches well with the zingy lime and savoy cabbage.
PSST! Save room for the spectacular (and well-priced) desserts.
Reviewed for the 2019 Guide
Ground Floor, Four Seasons Hotel Sydney, 199 George Street, Sydney