Experience the best of plant-based fine dining with this four-course creative collaboration between Sydney’s Alibi Bar & Kitchen, and Ovolo Central’s beloved VEDA. The exciting ‘Veg Off’ pop-up will take place for four nights only from Wednesday 11 March to Saturday 14 March 2020.
Dishes by US chef, restaurateur and plant-based food pioneer Matthew Kenney, who broke the mould by focusing on vegetarian cooking over 15 years ago, will pop up alongside signature dishes from Hetty McKinnon’s VEDA menu. McKinnon has also created three bespoke dishes only available for the duration of the pop up. The creative plant-based menu will feature two dishes in every course, from both VEDA and Alibi and will be an extraordinary dining experience for vegetarians and health conscious foodies.
Each handcrafted course will focus on a key ingredient yet demonstrate the unique style of both venues. To start, chefs will focus on fermented food-of-the-moment — kimchi. The Korean mainstay ingredient will be presented in the form of VEDA’s coveted Momo, which will be tweaked and packed with seasonal vegetables and cheese, in the Momo Channel, while Alibi’s Kimchi Dumplings will boast a vibrant coconut and coriander casing packed with red cabbage and served with ginger foam.
Carb-free kelp noodles take the spotlight in the second course, with VEDA presenting a sushi dish to complement Alibi’s seaweed-based Cacio e Pepe with green olive purée.
McKinnon’s famous whole cauliflower Roasted Aloo Gobi is a perfect partner for VEDA’s compelling Activated Cauliflower Ravioli, in the penultimate course.
Guests will go coconuts for two desserts — Coconut and Chocolate Truffle and Coconut Cream Pie with a delectable macadamia crust, which complete the meal, and can opt for an excellent value wine pairing too.
Where: VEDA, Ovolo Central
When: 11-14 March, 6pm-8.15pm and 8.15pm-11.30pm
Tickets: $500 per person for dinner only, $750 per person for dinner and wine pairing. From Ticketflap.
Read our review of VEDA here.