Alibi Bar & Kitchen stands out amongst Sydney’s growing vegan food scene, leaping into the spring season with a fresh new menu. A continuation of Alibi Kitchen’s commitment to offering fresh and innovative 100% plant-based dining, presenting locally sourced seasonal produce to hit Alibi’s tables – this time with Asian and Mediterranean twists.
Alibi Bar & Kitchen New Menu
The restaurant’s new menu sees conventional ingredients swapped out for innovate plant-based alternatives. The Kimchi Fried Rice uses Korean chilli paste – Gochujang – and tamari in place of the more commonly used shrimp paste, while the best seasonal ingredients of tossed rocket, radish and asparagus are elevated with Alibi’s famed cashew mozzarella to form the Panzanella.
What once was a menu staple of kelp noodle Roman inspired Cacio e Pepe, is now a saucy concoction of carrot and ginger Kelp Noodle with togarashi cucumbers. It’s the humble pie however that comes as the greatest reimagined menu addition on offer; a Globe Artichoke Pithivier served with pea, lemon and green mash.
“The inspiration for this menu stems from the seasonality of local produce. Seasonality in Australia differs massively across the country’s climates. What’s in season in NSW and what’s in season in Western Australia are two different things; working with our vegetable supplier Pro Bros Providore’s and their local farmers to get the best produce was a huge part of this menu.” says Head Chef, Jordan Brogan. “Globe artichokes and green peas come into season in NSW spring; something many chefs jump to with only frozen peas and tinned artichokes available year-round. You can’t beat freshly podded peas with just picked mint – the exact reason for the Globe Artichoke Pithivier coming onto the new spring menu.”
The Dessert Menu
Additionally, the dessert menu boasts flavors brighter than their color.The Acai Panna Cotta includes fermented blackberries, sprinkled with spirulina crumb. Meanwhile the Ice Cream Sandwich offers mint ice-cream held between two chocolate cookie bases. The cookie consists of mashed banana, flax egg, cacao powder, coconut oil and raw coconut sugar; with housemade ice cream, coconut flesh, almond milk, cashews, mint, spinach, and agave nectar.
Designed to share, the contemporary plant-based kitchen has kept favorites on the menu; including kimchi dumplings, trio of housemade cheese, and charcoal-steamed buns filled with shitake, bok choy, chive and cashew hoisin.