The relaunch of Mode Kitchen & Bar at Four Seasons Hotel Sydney takes it in a “bold new direction”, with a focus on seasonal produce and culinary rituals that “bring theatre right to the table.”

Executive Chef Gaurav Bide leads the transformation with new “ingredient-led” menu with the added drama of an open kitchen.

Amplifying the experience is a wine list featuring more than 200 labels, curated by Head Sommelier Aman Vikhona.

Dinner highlights include wood-roasted scallops from WA’s Abrolhos Islands with herb miso and cultured butter and Wagyu Tartare with nashi pear and saltbush.

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.

Executive Pastry Chef Nicolas Blanc 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 soufflé tart.

The Chef’s Degustation offers five courses at $140 per person.