Festival of Truffle @ Mode Kitchen & Bar

Bite-sized Summary: Led by head chef Francesco Mannelli (ex Balla, Est. and Bistrode CBD), diners can expect simple, sophisticated dishes, which star the freshest seasonal produce on offer. Current situation? Truffles! Expect five star, friendly service, beautifully executed dishes and a whole lotta fungus…the good kind!  

Framed by frosted, fluted glass within the lobby of Sydney’s Four Seasons Hotel, Mode Kitchen & Bar perpetuates art deco style to create an opulent yet comfortable dining experience. Cleverly partitioned into sections to provide guests with an intimate atmosphere, we are seated promptly, admiring the plush green velvet, burnished brass, and leather finishes throughout the venue.

Photo Credit: Anson Smart via Luchetti Krelle

In celebration of truffle season, Mode Kitchen & Bar have launched the ‘Festival of Truffle’, an event to showcase stunning, fresh Australian truffles from 19 June until mid-August. With an increasing number of Sydney restaurants and cafes incorporating the luxurious ingredient into their menus, there are plenty of options to get your truffle fix at varying price points. Personally, I’m not a huge fan of paying a premium just to receive a few pieces of shaved truffle with my meal, so I try to look out for dishes where truffle is actually infused into the dish.

Seared Scallops

We were treated to Mode’s 3-course truffle tasting menu, which is available for $90. Considering there are croissants and toasties with a bit of truffle shaven overtop available for $30+ at the moment, this really doesn’t seem so ridiculous to me. Please note that I’ve also included the individual prices for each dish, which allows diners to mix and match with the a-la-carte menu.

First up, the first of two choices for entree; seared scallops with celeriac, hazelnuts & black truffle ($32). The scallops are perfectly cooked, with a beautiful golden sear on either side of the delicate flesh, and complemented by subtle nutty flavours from the celeriac. The freshly shaven truffles overtop imparted an incredible aroma, which creates a lovely sensory experience, however, in terms of flavour, truffle was not prominent in this dish. I feel like the celeriac puree could have been elevated using some extra seasoning but overall, a beautiful, delicate and elegant starter.

Baked Camembert

The second entree on offer; oven-baked camembert, witlof & black truffle ($32). Truffle pairs beautifully with rich, creamy flavours so I was excited to see this on the menu. After swooning over the mini casserole dish for a few moments 😅, we dug into the soft, warm cheese infused with truffle shavings. The combination of camembert and truffle imparted a wonderful earthy flavour and was nicely balanced by the crisp, fresh witlof and toasted bread.

Grilled Spatchcock

For mains, grilled spatchcock with shiitake mushrooms & black truffle ($44). This was an exceptional dish featuring butter-soft and moist spatchcock paired with delicious, earthy mushrooms and a creamy truffle infused sauce.

an exceptional dish featuring butter-soft and moist spatchcock paired with delicious, earthy mushrooms and a creamy truffle infused sauce.

A rich, generous and satisfying creation by head chef Francesco Mannelli, which beautifully showcases fresh, Australian produce, including that stunning black truffle!

Pear & Truffle Financier

For dessert, a beautiful creation by pastry chef Elliott Roussel. Featuring layers of velvety smooth vanilla cream infused with truffle, discs of lemon financier cake, slices of poached beurre bosc pear, lashings of rich amber caramel and topped with black truffle shavings. ($24). We absolutely loved the gorgeous, prominent flavour and aroma of truffle, which was infused throughout the dish rather than just shaven overtop (although that’s a bonus in itself!) Balanced with the light, sweet lemon flavour of the financier and sheets of beautiful poached pear, this is a truly stunning dessert and a must-try during truffle season.


Truffle Espresso Martini

In addition to their truffle-infused food menu, Mode Kitchen & Bar have launched a very special cocktail menu for the duration of the Festival of Truffle. We chose the truffle espresso martini made of double espresso, Archie Rose Vodka, truffle-infused vermouth and black truffle ($25). This was a sumptuous espresso martini, which was robust yet smooth and creamy in espresso flavour. The shaved black truffle on top lent the signature earthy aroma, however, I could not taste much truffle through the drink.

The Verdict
Mode Kitchen & Bar have created an incredible, sensory journey of flavour and aroma imparted from fresh, Australian black truffles. With head chef Francesco Mannelli at the helm, the menu combines premium quality produce with exceptional technique to create a beautiful dining experience. Standouts include the incredible grilled spatchcock and the pear and truffle financier dessert, which was texturally interesting and rich in gorgeous truffle flavour.

A big thank you to the team at Mode Kitchen & Bar and the Four Seasons Hotel Sydney for your amazing hospitality! Eats with Marie dined as a guest of Mode Kitchen & Bar. All opinions, comments are 100% honest and my own. All photos are my own unless stated otherwise (interiors via Luchetti Krelle featuring Anson Smart photography).

Mode Kitchen & Bar @ Four Seasons Hotel Sydney
199 George St, Sydney NSW 2000
(02) 9250 3160

Mode Kitchen & Bar Menu, Reviews, Photos, Location and Info - Zomato

Let’s connect! For the love of all things food, follow me on Instagram @eatswithmarie

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