Alibi, the pioneering cocktail bar and plant-based restaurant at Ovolo Woolloomooloo hotel in Sydney, has introduced a brand-new entirely plant-based high tea for hotel guests and locals alike, with the option to pair with Perrier-Jouët Champagne.
Overseen by US chef, restaurateur and global plant-based dining pioneer, Matthew Kenney, in close consultation with Alibi’s head chef, Michael Nicolaou, the new high tea combines
The new high tea offering features both sweet and savory 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 are on offer to accompany the high tea menu, including a kaffir lime mule using house-made ginger beer, Earl Grey Sour, and Ovolo classic Bellini with the choice of raspberry, apricot, peach or lavender. There is also an option for free-flowing Perrier-Jouët throughout the two-hour menu package.
Alibi’s high tea offering is available in five different two-hour variations throughout the week, as follows:
- Inclusive of a glass of sparkling rosé, free-flowing tea and coffee
- AUD$65 per person (Wednesday – Friday, 12pm-4pm) + AUD$75 per person (Saturday – Sunday, 12pm-4pm)
- Inclusive of free-flowing Bandini Prosecco, tea and coffee
- AUD$95 per person (Wednesday – Sunday, 12pm-4pm)
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Inclusive of free-flowing Perrier-Jouët Grand Brut, tea and coffee
- AUD$140 per person (Wednesday – Sunday, 12pm-4pm)
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Inclusive of a bottle of Perrier-Jouët Blason rosé for two guests, plus tea and coffee
- AUD$250 per couple (Wednesday – Sunday, 12pm-4pm)
For more information about the Ovolo Hotels group, visit www.ovolohotels.com
ABOUT OVOLO HOTELS:
Founded by Girish Jhunjhnuwala in 2002, Ovolo Hotels has become one of Hong Kong’s largest independent owner/operator hospitality firms, by providing business and leisure guests with the best in effortless living. The company keeps in touch with the modern traveler through award-winning interior designs, detail-driven comforts, focused all-inclusive service and cutting-edge en-suite technology, all done in Ovolo’s signature style. A proud Hong Kong brand, Ovolo remains 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 Central which opened in September 2018 and in Aberdeen Harbour Hong Kong which opened its doors in December 2017. Mojo Nomad is a co-habitation 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.
