In early-2018, world-famous vegan chef Matthew Kenney popped across the Pacific from California to launch his very first eatery in Australia: Alibi on the ground floor of Ovolo Woolloomooloo.

Kenney isn't just any old animal-free chef — he's an international legend. His TEDx talks have attracted masses of views and Food and Wine Magazine has listed him as one of America's Best New Chefs.

The menu is big on creative combinations of fresh, local, seasonal ingredients. Kenney has a reputation for experimentation and innovation, and it shows in dishes such as the cheese-less cashew raclette, kelp noodle cacio e pepe and the chickpea and mushroom udon. He worked with Kasper Christensen, who also rejigged the Ovolo's brekkie and room service menus.

To match Alibi's plant-based delights, there's a new drinks list focused on Australian drops — both classic and boutique — as well as signature cocktails.