Alibi: Sydney’s first cocktail bar with 100% plant-based food menu

Spearheaded by US plant-based chef, restaurateur and global plant-based dining pioneer, Matthew Kenney.

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Alibi is Sydney’s first cocktail destination to offer a 100% plant-based dining menu. Alibi is spearheaded by US plant-based chef, restaurateur and global plant-based dining pioneer, Matthew Kenney. This is his first venture in Australia and will have a seasonal, colourful and innovative menu designed to share alongside an exciting cocktail and wine program.

Alibi, which features lounge and bar seating, plus share tables, is an alternate destination for the already established Woolloomooloo dining hub and, for those who embrace a healthier lifestyle, a unique after-dark option.

The Alibi menu has been devised to bring as much of Kenney’s food philosophy and style to the plate as possible. Trained at the French Culinary Institute, Kenney and his team use a combination of classical and innovative cooking techniques to give locally sourced plant-based ingredients a creative makeover. Smoking, fermentation and molecular techniques all feature.

Kenney said: “The spirit of the menu is very global to show the potential of plant-based food. We have dishes influenced by many cultures, but we respect those cultures, and we like to focus on small plates to encourage sharing. We think it’s a lot more fun because people get to try a lot more and experiment.”

Alibi’s signature dishes include Kimchi Dumplings with Sesame and Ginger Foam, Heirloom Tomato and Zucchini Lasagna with Pistachio Pesto and a fun-take on the Roman classic pasta, Cacio e Pepe, with Kelp Noodles and Crispy Olives. Hibiscus Strawberry Cheesecake with Lime Curd, Vanilla Shortbread and a Sorrel Gel, deconstructed Tiramisu with Frozen Almond Chantilly and Coconut Cream Pie rounds off the dessert menu.

Alibi will match Ovolo Woolloomooloo’s colourful feel and concept, from the vivid produce in dishes to the dynamic and drinks program, particularly the cocktail list that offers guests a unique experience including molecular techniques, cooking and even pastry.

The cocktail list is also mainly plant-focused featuring botanicals, fruit and vegetables. For example, the Enchanted Forest cocktail – which took the Alibi bar team eight months of research and mixing to create – involves an infusion of fresh Portobello mushrooms and absinthe foam made from green apples.

The wine list, by former sommelier of the year and wine book author, Chris Morrison, shines the light on a section of smaller producers from Australia and overseas, but also features well-known wineries. All have been chosen for their drinkability, value and on-trend styles or varietals. A focus on owner/operator producers shares Alibi’s own philosophy of sourcing local, sustainable and seasonal where possible.

Kenney, who continues to pioneer his plant-based cuisine and philosophy via his restaurants, cookbooks and entrepreneurial pursuits, is confident that Alibi will be well received by both Sydney and its visitors.

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