#A L I B I SY D N E Y | @A L I B I SY D N E Y

FOO D

BY M AT T H E W K E N N Y 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.

@alibisydney | #alibisydney

ALIBI FEASTING8 COURSE TASTING MENU $70PP

ALCOHolIC PAiRING $60PPNON-ALCOHOlIC PAiRING $45PP

SOURDOUGH (GOF)VIOLA BUTTER. NUTRITIONAL YEAST. PINK SALT. OLIVE OIL

SQUASH BLOSSOMS (GF.GOF)PINE NUT RICOTTA. RAINBOW RADISH. FLOWERS

NV DeViatioN RoaD “altaiR” BRut Rose, aDelaiDe Hills, sa

HEIRLOOM TOMATO GAZPACHO (NF)BASIL CROUTON. BRONZE FENNEL

NV Kunizakari Saika Daiginjo Handa City, Aichi, japp

SMOKED BABA GANOUSH (NF)ZA’ATAR LAVOSH. POMEGRANATE

2018 domaine naturaliste chardonnay margaret river, wa

CARAMELIZED ONION SOCCA (GF) FIG. FRISEE LETTUCE. WALNUT. DELECTIO BLUE CHEESE

2017 Domaine Pichot Chenin Blanc Vouvray, FRA

MUSHROOM WELLINGTON WALNUT. YORKSHIRE PUDDING. JUS

2019 Nick speNceR “ligHt DRy ReD” piNot NoiR + saNgioVese + sHiRaz guNDagai, NsW

Key Lime pie MACADAMIA CRUST. CARAMELIZED ZEST

PEACH COBBLERVANILLA ICE CREAM. GINGER CRUMB

2019 Frogmore Creek Ïced Wine” Riesling, Coal River Valley, TAS

*MiNiMuM 2 people ( G O F ) G A R L IC O N I O N F R E E | (G F ) G LU T E N F R E E | ( N F ) N U T F R E E

STARTERS TO SHARE

SOURDOUGH 4PPVIOLA BUTTER. NUTRITIONAL YEAST. OLIVE OIL. SEA SALT

HOUSEMADE CHEESE TASTING 28TRIO OF PLANT-BASED CHEESES. LAVOSH. CONDIMENTS

HEIRLOOM TOMATO AND CAPSICUM PIZZA 19 ROMESCO BASE. SPANISH ONION. GREEN OLIVE.

CASHEW MOZZARELLA

SUMMER GREENS PIZZA 19 ZUCCHINI. KALE. SHAVED FENNEL. PESTO MOZZARELLA.

PEPITA. PINE NUT

ENTRÉE

KIMCHI DUMPLINGS (GF) 18RED CABBAGE PUREE. COCONUT CORIANDER WRAPPER.

GINGER FOAM

HEIRLOOM TOMATO GAZPACHO (NF) 16 BASIL CROUTON. BRONZE FENNEL FLOWERS

SMOKED BABA GANOUSH (GF.NF) 17 ZA’ATAR LAVOSH. POMEGRANATE

GREEN ASPARAGUS (GF.GOF) 19 VEGAN GOAT CHEESE.ALMOND. DIJON LEMON SAUCE

SQUASH BLOSSOMS (GF.GOF) 18 PINE NUT RICOTTA. RAINBOW RADISH. FLOWERS

( G O F ) G A R L IC O N I O N F R E E | (G F ) G LU T E N | ( N F ) N U T F R E E

Mains

Heirloom tomato and zucchini Lasagna (GF) 28 TOMATO MARINARA. MACADAMIA RICOTTA, PISTACHIO PESTO

Caramelized Onion Socca (GF) 27 FIG. FRISEE LETTUCE. WALNUT. DILECTIO BLUE CHEESE

Basil and Spinach Gnocchi (NF) 25 SAN MARZANO TOMATO SAUCE. PANGRATTATO. CHERRY TOMATO

Stuffed eggplant (NF.GOF) 28 FARRO. OKRA. SUCCOTASH. TRUFFLE AIOLI

Banana blossom and vermicelli salad (GF.GOF) 27 PINEAPPLE. PEANUT. MINT. CHILLI MANGO LIME DRESSING

Mushroom wellington 29 WALNUT. YORKSHIRE PUDDING. GREEN BEANS. JUS

SIDES

Charred sweetcorn (gf.GOF) 9 CHILLI BUTTER. MISO CRUMB

Nectarine salad (gf.nf.gof) 9 GRAPE. POMEGRANATE. SPINACH. HERBS

Green peas and beans (GF) 9 PICKLED ESCHALLOT. COCONUT LABNEH. PEA SHOOTS

( G O F ) G A R L IC O N I O N F R E E | (G F ) G LU T E N F R E E | ( N F ) N U T F R E E

DESSERTS

KEY LIME PIE (GF.GOF) 13MACADAMIA CRUST. CARAMELIZED ZEST

PAVLOVA (GF.GOF.NF) 15 PASSIONFRUIT. MANGO

Peach cobbler (GOF) 14 VANILLA BEAN ICE CREAM. GINGER CRUMB

CHOCOLATE + CHERRY FONDANT (NF.GOF) 15 CHERRY SORBET. CHOCOLATE SOIL

( G O F ) G A R L IC O N I O N F R E E | (G F ) G LU T E N F R E E | ( N F ) N U T F R E E

#alibisydney | @alibisydney