Pei Modern

We were asked about 4 times if we were staying upstairs in the hotel. The place has nearly no vibe and you feel like you are sitting in the lobby (except there also wasn't music). The food was okay, I was a bit underwhelmed for the price so perhaps we got a very bad day. The steak was cooked well, but comes with a whole piece of spring onion, which seemed random. The dessert was not good, the pavlova tasted old and was harder than something you can buy from coles. The waitstaff were amazing.

The food is faultless and the presentation is delightful. Portions are decent. The vibe is trendy and after a few drinks at Grain bar ..  its a great way to end the evening. I highly recommend the Salt cod croquettes - they are divine.

Loved this place. The atmos feels a bit more casual to what it used to when it was the Woods. The entree and mains were great, especially the casarecce, chicken dumplings and reggiano. The only let down were the desserts. I had the spiced doughnuts. For $16 you'd expect and want more than just little doughy balls. Something that would elevate it from Donut King but I was disappointed. Still, the savoury dishes were a knockout and I would definitely return.

Entree is pretty good specially the prawn. Main is a bit disappointing, the wagyu beef is a bit dry and tough. The holmbrae chicken is moist but the flavour is just ok. We were so stuffed with the main course and didn't have room to try the dessert.

Beautiful casual dining space within the Four Seasons hotel. Came here on a Wednesday night and was happy to find that if you dine at the restaurant, you get complimentary parking for weeknights only. Really enjoyed the smoked kingfish and the steak tartare. If you don't want to pay the degustation price at Marque to try the sauternes egg custard, you can order a variation of it here.

Fantastic food here. The new Pei Modern looks darkly sexy but you'll come for the food and what you'd get is modern australian - with nice shared dishes - quite affordable too. Seasonal and fresh - with yummy desserts too. Had a great meal here.

We came here for the desserts and we were in heaven! Sugar-coated heaven, that is. Front house pastry chef Kylie Millar plus behind-the-scene head pastry chef Dagmar Slobodnikova are declared dessert goddesses! The duck egg sauterne custard, made famous by Mark Best (Marque) is decadently rich, despite its minute size. Sorrel sorbet with honeycomb is THE favourite amongst the dessert vultures. Chocolate tart is not like any we have had before. White chocolate ganache is perfectly balanced by a hint of salt. Tamarillo and vanilla ice cream add to the euphoria to the end of a meal. We are in love!!!

Maitre d was rude about us arriving 7 mins late. Food was not hot - side grrrns were overdone. Beef was burnt (was sent back and did not get charged). Overall an unpleasant experience.