Cocktail bar and plant-based restaurant, Alibi, will launch a brand new offering of high tea in October by US chef, restaurateur and global plant-based dining pioneer, Matthew Kenney.

Kenney has worked closely with Alibi's head chef, Michael Nicolaou to create a menu that encompasses Kenney's food philosophy and a combination of classical and innovative cooking techniques to give locally sourced plant-based ingredients a creative makeover.

The menu will feature both sweet and savoury options including lemon meringue tart with sable, mixed berry cheesecake with strawberry compote, forest mushrooms on toast with wasabi cream and baby quiche with vegan cream cheese. A selection of plant based cocktails will accompany the high tea menu, including a Kaffir lime mule using house-made ginger beer, Earl Grey Sour and Ovolo classic Bellini with choice of raspberry, apricot, peach or lavender.

Alibi's high tea offering will see 5 different two-hour packages available throughout the week:

·         $65pp (Wednesday – Friday, 12pm-4pm) + $75 (Saturday – Sunday, 12pm-4pm)

-       Inclusive of a glass of rose sparkling, bottomless tea and coffee

·         $95pp (Wednesday – Sunday, 12pm-4pm)

-       Inclusive of bottomless Bandini Prosecco, tea and coffee

·         $140pp (Wednesday – Sunday, 12pm-4pm)

-       Inclusive of bottomless Perrier-Jouet Grand Brut, tea and coffee

·         $250 (Wednesday – Sunday, 12pm-4pm)

-       Inclusive bottle of Perrier-Jouet Blason rose for 2pp, tea and coffee

To launch the high tea and new menu Matthew will visit Australia on 3rd October and the trip will commence with a nine-course plant-based degustation menu with paired wines at Alibi, alongside executive chef Michael Nicolaou. Tickets are $135pp and can be purchased via this link.

In early October, Kenney will also create Alibi pop-up across other Ovolo owned restaurants including Salon de Co at Ovolo Incholm, Brisbane and Monster at Ovolo Nishi, Canberra.

At Monster Kitchen + Bar head chef Daniel Flatt and creative culinary partner, Ian Curley will collaborate with Matthew to run a Monster Mash event. The event will include the best in plant based dining from both Alibi and Monster with an eight-course plant based menu with matching wines on offer. Tickets are  $120pp and can be purchased via this link.

Salon de Co in Brisbane will welcome Matthew to showcase a five and seven-course plant based degustation menu with paired wines, reflecting Ovolo's Alibi restaurant offering in Woolloomooloo. The dinner will have two seatings, 6pm & 8:30pm, and tickets can be purchased via this link

Please direct all media enquiries to Abbie Wheeler at The Cru – Brand Specialists

E: abbie@thecrumedia.com | M: 0422 465 638

Alibi Bar + Kitchen, Ovolo Woolloomooloo, 6 Cowper Wharf Road Roadway, Woolloomooloo | +61 2 9331 9000 | http://alibibar.com.au/ | Instagram @alibi_woolloomooloo | Facebook @alibiwoolloomooloo

Monster Bar + Kitchen, Ovolo Nishi, NewActon Precinct, 25 Edinburgh Avenue, Canberra | +61 2 6287 6287 | https://monsterkitchen.com.au/ | Instagram @monsterkitchenbar | Facebook @monsterkitchenbar

Salon de Co, Ovolo Brisbane, 73 Wickham Terrace, Spring Hill Queensland | (07) 3226 8888 | https://www.ovolohotels.com.au/ovoloinchcolm/salon-de-co/ | Instagram @salondeco | Facebook @salondeco

Ovolo Hotels

Ovolo Hotels is an independent hospitality company that owns and operates a collection of individually designed hotels. Founded in 2002, Ovolo is a family-owned and privately-operated business with a charitable core. The company now runs four hotels in Hong Kong, and six hotels across Sydney, Melbourne, Canberra and Brisbane. Ovolo has also recently launched a new brand, Mojo Nomad, in Aberdeen Harbour Hong Kong. Mojo Nomad is a cohabitation concept for global nomads that combines travel, lifestyle and community at its core and will be entering the Australian market in the near future.

About Matthew Kenney Cuisine

Matthew Kenney Cuisine is an integrated, California-based lifestyle company. The brand provides innovative, high quality products and services in the culinary art and wellness markets through its six business segments: hospitality, education, media, products, wellness and services. The foundation of his work is based on proprietary techniques and creative thinking applied to prepare minimally processed, plant-based cuisine that is both refined and healthy.

Matthew Kenney Cuisine owns and operates multiple plant-based restaurants including: Plant Food + Wine in Venice, CA, Make Out in Culver City, CA, Matthew Kenney NM in Beverly Hills CA, New Deli in Venice, CA, Plnthouse: the good kitchen at the 1 Hotel South Beach in Miami, FL, Essence in London, New York City's Double Zero, XYST, Bar Verde and Plantmade. As well as Plant Cafe in Bahrain and Make Out in Bogota, Colombia. [13] The company has also launched MK Wellness, a plant-based yoga and a travel brand. Kenney also founded the global education business, Plantlab Culinary.