Mode Kitchen & Bar Takes High Tea to the Next Level at Four Seasons Hotel Sydney
100% handcrafted by Alain Ducasse-trained pastry chefs
Mode Kitchen & Bar has carved its name into The Rocks as the destination lobby restaurant at Four Seasons Hotel Sydney, and now it’s literally raised the bar with an exquisite High Tea served one level up, on the Mezzanine.
The three tiers of handcrafted sweets, savouries and scones on the new High Tea menu are made 100% in-house by the Hotel’s Alain Ducasse-trained French pastry duo, Elliott Roussel and Quentin Zerr. Just as with Mode’s lunch and dinner menus, all dishes are based on the best available seasonal produce.
Absolutely everything is made from scratch in Mode’s kitchen – even the orange marmalade served with the fresh-baked scones is Elliott’s grandmother’s recipe. Quentin’s lemon and asparagus vol au vent (which comes with the optional extra of Siberian caviar) is based on a recipe he learned to perfection while training under one of the world’s top pastry chefs at the renowned Le Meurice restaurant in Paris; his light and crispy puff pastry takes four days to make.
“I am so lucky to have not only one, but two extraordinary pastry chefs working with the team at Mode,” says Head Chef Francesco Mannelli. “They are both so passionate about their craft, I’ve never before seen some of the things they can do, and this High Tea is a fantastic collaboration of their talents.”
Matching French technique with Australian flavours, the current seasonal selection also features a decadent egg and truffle finger sandwich; leek, gruyere and salt bush tart; ocean trout with cucumber and burnt onion; and Mode’s signature coconut and passion fruit pavlova. Gluten-free, dairy-free and other dietary preferences are also catered for, as well as a Kids High Tea for mini socialites.
Served in the relaxed ambience of the Mezzanine overlooking the Hotel's grand staircase and lobby, the High Tea is available Wednesday through Sunday from 2:00 to 5:00 pm. The Traditional High Tea is AUD 69 per person with coffee or tea from the distinctive, single garden Jing Tea range. The Champagne upgrade is AUD 89 and features the new Penfolds x Thiénot Champagne, which is exclusively available by the glass at Four Seasons Hotel Sydney. This collaboration between Penfolds and the family-owned Champagne House Thiénot provides yet another Australian-French connection to take Four Seasons High Tea to the next level.
For bookings, email firstname.lastname@example.org, phone (02) 9250 3160, or Chat via the Four Seasons App.