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 classical and innovative cooking techniques to give locally sourced plant-based ingredients a creative makeover.
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)
- Inclusive of free-flowing Perrier-Jouët Grand Brut, tea and coffee
- AUD$140 per person (Wednesday – Sunday, 12pm-4pm)
- 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