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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.

TASTE OF ALIBI 8 COURSE PLANT BASED TASTING MENU. $65PP

beverage Pairing. $60 PP

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Red Cabbage + Ginger Foam.

2018 Swinging Bridge '#003' Amber Pinot Gris + Gewurztraminer + Riesling, Orange, NSW

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Fried Chickpeas. Oregano Tahini. Cashew Yogurt. Za’atar LavAsh.

2017 Eloquesta 'Blush' Black Muscat + Viognier, Mudgee, NSW ‘Chilled’

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Roasted carrots. Cashew Hoisin. Red Cabbage.

Lord Nelson ‘3 Sheets' Pale Ale, Sydney, NSW

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Sugar Snap Peas. Pea Sprouts. Dehydrated Olive Dust.

2017 Nick Spencer 'Dry Red' Shiraz + Tempranillo + Touriga Natcional + Cabernet Sauvignon, Gundagai, NSW

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Lemon Dressed Roots+Greens. Green Goddess Dressing. Lemon Cashew Yoghurt. 26

2017 Domaine Pichot ‘Coteau de la Biche’ Vouvray Sec, Loire Valley, France (org)

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Kale Pesto. Almond Ricotta. Blistered Tomato. Roasted Fennel.

2017 Even Keel 'Tumbarumba' Chardonnay, Tumbarumba, NSW

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Macadamia Crust. Banana.

2017 Frogmore Creek 'Iced Riesling' Coal River, Tasmania

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Stone fruit. Coconut. Lemon Myrtle.

2017 Piero Gatti Brachetto, Piedmont, Italy

Gluten Free Nut Free

BBRREEAADD ++ CCHHEEEESSEE

CCHHEEEESSEE TTaassttiinngg Black Truffle. Jack Cheddar. Smoked Onion&Garlic. Fennel Crackers+Condiments. 28

AAVVOOCCAADDOO TTIIKKKKAA Curry Leaf Macadamia Yoghurt. Radish. Herb Salad. Garlic Naan. 21

MMAARRGGHHEERRIITTAA PPIIZZZZAA San Marzano Tomato. Cashew Mozzarella. Basil. Chili Flakes. 21

WWHHIITTEE CCOORRNN PPIIZZZZAA Garlic Herb Cream. Macadamia Ricotta. Roasted Shiitake & Enoki Mushrooms. 21

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KKIIMMCCHHII DDuuMMPPLLIINNGGSS Red Cabbage. Ginger Foam. 18

BBEEEETT HHuummmmuuss Fried Chickpeas. Oregano Tahini. Cashew Yogurt. Za’atar LavAsh. 16

CCHHAARRCCOOAALL SSTTEEAAMMEEDD BBuunnss Roasted Carrots. Cashew Hoisin. Red Cabbage. 18

Gluten Free Nut Free

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BBUUTTTTEERRNNUUTT--SSQQUUAASSHH GGNNOOCCCCHHII Three Textures of Pumpkin. 26

HHEEIIRRLLOOOOMM TTOOMMAATTOO ++ ZZUUCCCCHHIINNII LLAASSAAGGNNAA Sun Dried Tomato Marinara. Macadamia Ricotta. Pistachio Pesto. 25

KKEELLPP NNOOOODDLLEE CCAACCIIOO EE PPEEPPEE Sugar Snap Peas. Pea Sprouts. Crispy Oil Cured Olives. 22

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WWHHOOLLEE CCAAUULLIIFFLLOOWWEERR Turmeric Tahini Crusted Cauliflower. Walnut Miso Broth. Fried Scallions 24

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Kale Pesto. Almond Ricotta. Blistered Tomato. Roasted Fennel. 21

AALLIIBBII RRAAMMEENN Grilled Tofu. Shiitake Mushroom. Baby Bok Choy. Sweet Corn. 26

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Quinoa. Black Lentil. Butternut pumpkin. Marinated Kale. Avocado. Piquillo Romesco. Preserved Lemon Tahini. 26

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Lemon Dressed Roots + Greens. Green Goddess Dressing. Lemon Cashew Yoghurt. 24

Gluten Free Nut Free

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GGIIAANNDDuuJJAA CCAAKKEE Chocolate Hazelnut Cake. Ganache Frosting. “Nutella” Sorbet. 16

CCOOCCOONNuuTT CCRREEAAMM PPIIEE Macadamia Crust. Banana. 16

SSTTRRAAWWBBEERRRRYY PPAANNAACCOOTTTTAA Stone fruit. Coconut. Lemon Myrtle. 16

BBAAKKLLAAVVAA IICCEE CCRREEAAMM “SSAANNDDWWIICCHH” Coconut. Walnut. Pomegranate. 16

Gluten Free Nut Free