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

Source: Matthew Kenney  & Ovolo Woolloomooloo