Four Seasons creates event menus full of contemporary Australian flavours. Our talented culinary team will elevate your program through creative food and beverage experiences – everything from interactive coffee breaks to a whisky tasting from Grain's 200-plus list and extraordinary gala dinners. We love the challenge of customising our Sydney menus for your group.
EVERYTHING YOU NEED
- Fresh, Delicious Flavour
Connect your guests to contemporary Australian cuisine in one of our three outlets – the 1920s-inspired Mode Kitchen & Bar, poolside at The Cabana or at our neighborhood cocktail bar Grain – where you can choose from one of our private dining rooms or combine them for a larger gathering.Details
- Private Dining
Mode Kitchen & Bar offers semi-private dining rooms and the opportunity to create a venue with the entire restaurant. Grain Bar is ideal for private events, product launches, engagement parties and private celebrations.Details
- Custom Culinary Experiences
Let our team create an unrivaled themed greeting in our welcome lounge with seasonal Australian produce for cocktails and canapés complemented by native seafood and Angus beef.
- Outdoor Entertaining
Take your party poolside and indulge in the famous Sydney sunshine. The open deck is home to Sydney’s largest outdoor hotel pool, a separate whirlpool and The Cabana bar, with plenty of space for a stand-up cocktail-style event or al-fresco private-dining experience.
Meet the Team
Francesco MannelliHead Chef, Mode Kitchen & Bar
Born into a family of food lovers in Florence, Italy, Chef Francesco Mannelli’s passion for cooking is in his blood. Simplicity and seasonality are central to Tuscan cuisine – and Francesco stays true to his roots, no matter where and what he cooks around the globe. With more than 20 years of experience in some of the best restaurants in Australia and Italy, Francesco is a specialist in creating simple yet technically brilliant, delicious dishes that hero fresh, seasonal produce.
“Good food is about quality ingredients and an open mind.”