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.

TASTE OF ALIBI

9 COURSE PLANT BASED TASTING MENU. $65PP

KIMCHI DuMPLINGS

Red Cabbage + Ginger Foam.

SMOKED HuMMuS

Fried Chickpeas. Harissa. Za’atar Lavash.

STEAMED BuNS

King Trumpet Mushroom. Cashew Hoisin. Red Cabbage.

CASHEW RACLETTE

Cornichon. Radish. Herb Salad. Grilled Bread.

Kelp Noodle Cacio e Pepe

Sugar Snap Peas. Pea Sprouts. Dehydrated Olive Dust.

PORCINI CAULIFLOWER

Crusted Cauliflower. Broth 22

POLENTA vERDE

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

COCONuT CREAM PIE

Macadamia Crust. Banana.

TAPIOCA BRULEE

Citrus. Coconut. Nutmeg

BREAD + CHEESE

CHEESE Tasting Black Truffle. Jack Cheddar. Red Wine. Fennel Crackers + Condiments. 28

CASHEW RACLETTE Cornichon. Radish. Herb Salad. Grilled Bread. 18

MARGHERITA PIZZA San Marzano Tomato. Cashew Mozzarella. Basil. Chili Flakes. 21

WILD MUSHROOM PIZZA Almond Cream. Roasted Mushrooms. 21

SNACKS

KIMCHI DuMPLINGS Red Cabbage.Ginger Foam. 18

SMOKED HuMMuS Fried Chickpeas. Harissa. Za’atar Lavash. 16

STEAMED BuNS Trumpet Mushroom. Cashew Hoisin. Red Cabbage. 18

Gluten Free Nut Free

VEGETABLES + LEAVES

BUTTERNUT-SQUASH GNOCCHI Three Textures of Pumpkin. 26

HEIRLOOM TOMATO + ZUCCHINI LASAGNA Sun Dried Tomato Marinara. Macadamia Ricotta. Pistachio Pesto. 25

KELP NOODLE CACIO E PEPE Sugar Snap Peas. Pea Sprouts. Crispy Oil Cured Olives. 22

VEGETABLES + GRAINS

PORCINI CAULIFLOWER Crusted Cauliflower. Broth. 24

POLENTA vERDE Kale Pesto. Almond Ricotta. Blistered Tomato.

Roasted Fennel. 19

SPICY uDON

Chickpea Tempeh. Shitake Mushroom. Toasted Cashew. Togarashi. 26

PLANT BOWL

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

CHICKPEA CURRY

Coconut. Lemongrass. Kaffir Lime Leaf Cream. Grilled Flatbread. 26

Gluten Free Nut Free

DESSERTS

PUMPKIN CHOCOLATE PIE Chocolate Crust. Sous-Vide Pumpkin Filling. Coconut and Cardamom Cream. 16

COCONuT CREAM PIE Macadamia Crust. Banana. 16

TAPIOCA BRULEE Citrus. Coconut. Nutmeg. 16

APPLE CRUMBLE Vanilla Cashew Ice Cream. Almond Maple Caramel. 16

Gluten Free Nut Free