MODE Kitchen & Bar Launches Winter Menu Topped with Black Truffle Delicacies at Four Seasons Hotel Sydney

MODE Kitchen & Bar has carefully crafted a winter menu that is packed flavour and soul-warming dishes, created and locally sourced by newly appointed Executive Chef Francesco Mannelli.

The commencement of the cooler months coincides with the flavoursome and fragrant season of truffle harvest, winter’s most treasured delicacy. To welcome the return of this culinary sensation, Mode Kitchen & Bar hosts the highly anticipated Truffle Degustation Menu, available for a limited time until mid-August.

Throughout this celebrated period, curious diners and truffle enthusiasts alike can find their oasis at Mode Kitchen & Bar with the launch of the Truffle Degustation Menu. Guests will be treated to a menu that highlights the rich and unique ingredient, complemented by the finest seasonal produce, consistent with the very foundations of Francesco Mannelli’s kitchen. These captivating dishes include:

• Polenta fritta, porcini, lardo and black truffle
• Risotto, parmigiano 24 months and black truffle
• Chicken ballotine, porcini, celeriac and black truffle
• Black truffle tiramisu

For those wanting to simply indulge in the à la carte menu, the decadent Signature Acquerello Truffle Risotto, regarded by many as “the best risotto they have ever tasted” returns. Alternatively, guests can add truffle additions to regular dishes with the option of a "truffle topping" – highly recommended by Executive Chef Francesco Mannelli with his sumptuous T-bone steak.

Truffle season is a highly anticipated time of the year for Mannelli, and one kept close to his heart: “I have fond memories as a child growing up in Florence hunting truffles with my father’s friend and his dog in San Miniato, a famous truffle town. The dog would sniff out the most spectacular truffles – but we had to be quick or he would eat them himself!”

Mode Kitchen & Bar’s lead Sommelier Claudio Solimeo recommends the following pairings from his award-winning wine list:

• 500 gram wagyu ribeye with fresh black truffle and veal jus “I’d recommend pairing it with a 2014 Poderi Aldo Conterno, Barolo wine. Barolo is rich in tannins, alcohol and acid, which makes it an amazing wine for a ribeye, particularly with the truffle because it is the king for truffles pairing.”
• Rosetta pasta with buffalo ricotta, English spinach and fontina cheese is recipe from Mannelli’s mother and is Italian-style comfort food at its finest. “I would pair with 2019 Petit Chablis by William Fevre. I love chablis with rosetta pasta because of its body, crispness and high acidity that goes well with fresh cheese such as ricotta, which is one of the main ingredients of the dish.”
• Grilled tenderloin, MB+4, Jerusalem artichoke and cavolo nero “This is best with an Australian shiraz, and I’d recommend a local family winery, a 2017 Bloodwood Shiraz from Orange. An Australian shiraz from a cool climate with a medium-bodied elegant palate is a perfect match for a juicy tenderloin.”

This highly anticipated menu will be running while truffle season lasts, until mid-August 2022.

Mode Kitchen & Bar is located on the ground floor of Four Seasons Hotel Sydney and is open seven days a week. For bookings, contact the restaurant directly at + 61 2 9250 3160 or book online.