{"id":184486,"date":"2025-09-22T14:02:33","date_gmt":"2025-09-22T04:02:33","guid":{"rendered":"https:\/\/latteluxurynews.com\/?p=184486"},"modified":"2025-09-22T18:27:08","modified_gmt":"2025-09-22T08:27:08","slug":"mode-at-four-seasons-sydney-relaunch","status":"publish","type":"post","link":"https:\/\/latteluxurynews.com\/2025\/09\/22\/mode-at-four-seasons-sydney-relaunch\/","title":{"rendered":"Mode at Four Seasons Sydney relaunches with new direction"},"content":{"rendered":"\n<p>The relaunch of <strong>Mode Kitchen &amp; Bar<\/strong> at <strong>Four Seasons Hotel Sydney<\/strong> takes it in a &#8220;bold new direction&#8221;, with a focus on seasonal produce and culinary rituals that \u201cbring theatre right to the table.\u201d<\/p>\n\n\n\n<p><strong>Executive Chef Gaurav Bide<\/strong> leads the transformation with new &#8220;ingredient-led&#8221; menu with the added drama of an open kitchen.<\/p>\n\n\n\n<div class=\"wp-block-greenshift-blocks-swiper gs-swiper gspb_slider-id-gsbp-6fca8da\" style=\"position:relative\"><div class=\"gs-swiper-init\" data-slidesperview=\"1\" data-spacebetween=\"10\" data-spacebetweenmd=\"10\" data-spacebetweensm=\"10\" data-spacebetweenxs=\"10\" data-speed=\"400\" data-loop=\"false\" data-vertical=\"false\" data-verticalheight=\"500px\" data-autoheight=\"false\" data-grabcursor=\"false\" data-freemode=\"false\" data-centered=\"false\" data-autoplay=\"false\" data-autodelay=\"4000\" data-effect=\"\" data-coverflowshadow=\"false\"><div class=\"swiper\"><div class=\"swiper-wrapper\">\n<div class=\"swiper-slide\"><div class=\"wp-block-greenshift-blocks-swipe swiper-slide-inner gspb_sliderinner-id-gsbp-f3f4daa\"><div class=\"slider-overlaybg\"><\/div><div class=\"slider-content-zone\">\n<p class=\"has-text-align-center has-medium-font-size\"><\/p>\n<\/div><\/div><\/div>\n\n\n\n<div class=\"swiper-slide\"><div class=\"wp-block-greenshift-blocks-swipe swiper-slide-inner gspb_sliderinner-id-gsbp-c6bd181\"><div class=\"slider-overlaybg\"><\/div><div class=\"slider-content-zone\">\n<p class=\"has-text-align-center has-medium-font-size\"><\/p>\n<\/div><\/div><\/div>\n<\/div><\/div><div class=\"swiper-pagination\"><\/div><div class=\"swiper-button-prev\"><\/div><div class=\"swiper-button-next\"><\/div><div class=\"swiper-scrollbar\"><\/div><\/div><\/div>\n\n\n\n<p>Amplifying the experience is a wine list featuring more than 200 labels, curated by <strong>Head Sommelier Aman Vikhona<\/strong>.<\/p>\n\n\n\n<p>Dinner highlights include wood-roasted scallops from WA&#8217;s Abrolhos Islands with herb miso and cultured butter and Wagyu Tartare with nashi pear and saltbush.<\/p>\n\n\n\n<p>Meanwhile, pasta dishes range from Sydney Rock Lobster Spaghetti with bisque and vine tomatoes to the M.O.D.E. al dente, which spotlights just one seasonal hero ingredient.<\/p>\n\n\n\n<div class=\"wp-block-greenshift-blocks-swiper gs-swiper gspb_slider-id-gsbp-00dd998\" style=\"position:relative\"><div class=\"gs-swiper-init\" data-slidesperview=\"1\" data-spacebetween=\"10\" data-spacebetweenmd=\"10\" data-spacebetweensm=\"10\" data-spacebetweenxs=\"10\" data-speed=\"400\" data-loop=\"false\" data-vertical=\"false\" data-verticalheight=\"500px\" data-autoheight=\"false\" data-grabcursor=\"false\" data-freemode=\"false\" data-centered=\"false\" data-autoplay=\"false\" data-autodelay=\"4000\" data-effect=\"\" data-coverflowshadow=\"false\"><div class=\"swiper\"><div class=\"swiper-wrapper\">\n<div class=\"swiper-slide\"><div class=\"wp-block-greenshift-blocks-swipe swiper-slide-inner gspb_sliderinner-id-gsbp-48417ff\"><div class=\"slider-overlaybg\"><\/div><div class=\"slider-content-zone\">\n<p class=\"has-text-align-center has-medium-font-size\"><\/p>\n<\/div><\/div><\/div>\n\n\n\n<div class=\"swiper-slide\"><div class=\"wp-block-greenshift-blocks-swipe swiper-slide-inner gspb_sliderinner-id-gsbp-b0fa7de\"><div class=\"slider-overlaybg\"><\/div><div class=\"slider-content-zone\">\n<p class=\"has-text-align-center has-medium-font-size\"><\/p>\n<\/div><\/div><\/div>\n<\/div><\/div><div class=\"swiper-pagination\"><\/div><div class=\"swiper-button-prev\"><\/div><div class=\"swiper-button-next\"><\/div><div class=\"swiper-scrollbar\"><\/div><\/div><\/div>\n\n\n\n<p><strong>Executive Pastry Chef Nicolas Blanc<\/strong> returns with sweet showstoppers, including a raspberry pavlova with a yoghurt chantilly centre, crowned with fresh raspberry sorbet and rose, as well as a warm chocolate souffl\u00e9 tart.<\/p>\n\n\n\n<p>The Chef\u2019s Degustation offers five courses at $140 per person.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The relaunch of Mode Kitchen &amp; Bar at Four Seasons Hotel Sydney takes it in a &#8220;bold new direction&#8221;, with a focus on seasonal produce and culinary rituals that \u201cbring theatre right to the table.\u201d Executive Chef Gaurav Bide leads the transformation with new &#8220;ingredient-led&#8221; menu with the added drama of an open kitchen. Amplifying [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":184498,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_gspb_post_css":":root{--swiper-theme-color:#007aff}.swiper,swiper-container{margin-left:auto;margin-right:auto;position:relative;overflow:hidden;list-style:none;padding:0;z-index:1;display:block}.swiper-vertical>.swiper-wrapper{flex-direction:column}.swiper-wrapper{position:relative;width:100%;height:100%;z-index:1;display:flex;transition-property:transform;box-sizing:content-box}.swiper-android .swiper-slide,.swiper-wrapper{transform:translate3d(0,0,0)}.swiper-horizontal{touch-action:pan-y}.swiper-vertical{touch-action:pan-x}.swiper .swiper-slide,swiper-slide{flex-shrink:0;width:100%;height:100%;position:relative;transition-property:transform;display:block}.swiper-slide-invisible-blank{visibility:hidden}.swiper-autoheight,.swiper-autoheight .swiper-slide{height:auto}.swiper-autoheight 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