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 Alibi Bar & Kitchen 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 summer paella with salsa verde, kelp noodle cacio e Pepe and the chamomile spaghetti with saffron and ricotta. 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 regularly changing drinks list focused on Australian drops — both classic and boutique — as well as signature cocktails.
