WOOLLOOMOOLOO
#alibisydney | @alibisydney FOOD
By Matthew Kenney
When I made the decision to become plant-based 15 years ago, it was a leap of faith and passion. In many ways, it was also a risk to my entire career. However, I believed then and do now that plant-based is the future of food. In the right hands, plants become art and are not only nourishing, but are also the most delicious food we eat. With the opening of Alibi, we are now serving our cuisine on 5 continents. I've always loved Australia and dreamed of opening an inspired restaurant here. And here we are. I welcome you to our restaurant and hope you enjoy it as much as I enjoy being here for you.
#alibisydney | @alibisydney
TASTE OF ALIBI 8 COURSE PLANT BASED TASTING MENU. $70PP ALCOHOLIC beverage Pairing. $60 PP NON-ALCOHOLIC PAIRING $45 PP
SOURDOUGH VIOLA BUTTER. NUTRITIONAL YEAST. OLIVE OIL. SEA SALT KIMCHI DUMPLINGS RED CABBAGE PUREE. COCONUT CORIANDER WRAPPER. GINGER FOAM. QUEST FARM ‘SILIVER LINING’ PINOT GRIS, CENTRAL OTAGO, NZ 2014 PEARL WHITE PEA HUMMUS GREMOLATA. ALMOND EDEN ROAD “CANBERRA”, RIESLING, MURRUMBATEMANN, CANBERRA DISTRICT, NSW 2018 (ORG) CHARCOAL STEAMED Buns SHITAKE. BOK CHOY. CHIVE. CASHEW HOISIN PIRATE LIFE “PORT LOCAL” LAGER, ADELAIDE, SA NV CHARRED BROCCOLI LIME. SMOKED PEANUT. SATAY. CORIANDER ELOQUESTA “BLUSH” BLACK MUSCAT+VIOGNIER, MUDGEE, NSW 2017 GLOBE ARTICHOKE PITHIVIER ALMOND.PEA. LEMON. GREEN MASH EVEN KEEL “MORNINGTON” CHARDONNAY, MORNINGTON PENINSULA, VIC 2017 ACAI PANNA COTTA FERMENTED BLACKBERRIES. SPIRULINA CRUMBLE PIERO GATTI MOSCATO DOCGPIEDMONT, ITALY 2017 COCONUT CREAM PIE BANANA. CRISPY COCONUT. FROGMORE CREEK “ICED RIESLING, TASMANIA 2019 (BIO)
GLUTEN FREE | NUT FREE
STARTER TO SHARE
SOURDOUGH 5pp VIOLA BUTTER. NUTRITIONAL YEAST. OLIVE OIL. SEA SALT
TRIO OF HOUSEMADE CHEESE 28 A RANGE OF PLANT BASED CHEESE. WITH HOUSE LAVOSH. CONDIMENTS
HEIRLOOM TOMATO PIZZA 21 ALMOND RICOTTA. TOMATO BASE. BASIL
RAINBOW CHARD PIZZA 21 CHILLI CASHEW MOZZARELLA. SPICY HERB OIL. SHAVED MACADAMIA.
ENTREES KIMCHI DUMPLINGS 18 RED CABBAGE PUREE. COCONUT CORIANDER WRAPPER. GINGER FOAM.
GREEN AND WHITE ASPARAGUS 19 ALMOND CREAM. CUCUMBER. TARAGON
CHARCOAL STEAMED Buns 18 SHITAKE. BOK CHOY. CHIVE. CASHEW HOISIN PEARL WHITE PEA HUMMUS 16 GREMOLATA. ALMOND ALIBI PANZANELLA 18 ROCKET. ASPARAGUS. RADISH. CASHEW MOZZARELLA. CROUTON
NUT FREE| GLUTEN FREE
MAINS
BUTTERNUT SQUASH GNOCCHI 29 FARRO BOLOGNESE GLOBE ARTICHOKE PITHIVIER 30 ALMOND. PEA. LEMON. GREEN MASH CHARRED BROCCOLI 27 LIME. SMOKED PEANUT. SATAY. CORIANDER KIMCHI FRIED RICE 28 GAI LAN. SHIMEJI. SPRING ONION. SESAME KELP NOODLE 28 CARROT AND GINGER SAUCE. TOGARASHI CUCUMBERS SPRING MISO RAMEN 27 BOK CHOY. ENOKI. GARLIC SHOOT. TEMPEH CRUMB
SIDES
GREEN PEAS 10 PISTACHIO YOGHURT. MINT OIL BRUSSEL SPROUTS 12 MAPLE CARROT PUREE. MIXED SEEDS YELLOW WAX BEANS 10 SNAP PEAS. RADISH. YUZU YOGHURT
NUT FREE| GLUTEN FREE
DESSERTS
ROAST GRAPEFRUIT JELLY 15 ALMOND SHORTBREAD CRUMB. APRICOT CUSTARD. LEMON CURD
COCONUT CREAM PIE 16 MACADAMIA CRUST. BANANA.
ICE CREAM SANDWICH 14 CHOCOLATE COOKIE. MINT ICE CREAM
ACAI PANNA COTTA 15 FERMENTED BLACKBERRIES. SPIRULINA CRUMB
NUT FREE| GLUTEN FREE
#alibisydney' | @Alibisydney