From Saturday 7 September, Alibi Bar & Kitchen at Ovolo Woolloomooloo will bring a unique and exciting high tea offering to life, ‘Wine Socie-tea’. Taking place every Saturday and Sunday across September, Pernod Ricard Winemakers has partnered with Alibi Bar & Kitchen's Head Chef Jordan Brogan, and Ovolo Woolloomooloo Head Pastry Chef Lei Shang to create this fantastic new offering.

In line with Pernod Ricard’s September rollout of their latest innovation Tea & Wine, the team at Alibi will be serving up this never-before-seen marriage of two of the world’s most ancient ingredients to forge tea infused wine – Tea & Wine. The two drops include a chardonnay infused with chamomile, and a cabernet infused with chai spices.

Jordan and Lei have created an assortment of wholly plant-based sweets treats and savoury feats which celebrate local and seasonal Australian produce and complement the Tea & Wine pairings. High Tea treats include mixed berry cheesecake, cardamom cashew cream, and chocolate domes. Savoury treats feature a walnut terrine; rolled cucumber; or whipped macadamia mini garden.  

‘Wine Socie-tea’ will take place every Saturday and Sunday in September from 12-4pm.

There are two ‘Wine Socie-tea’ packages:

• High Tea served with a glass of Tea & Wine on arrival - $40pp 
• High Tea served with free-flow Tea & Wine for 1.5 hours - $50pp 

HIGH TEA MENU

Sweet treats

• Mixed berry cheesecake | Cashew base with strawberry compote filling, garnished with viola petit flowers 
• Cardamom cashew cream | With orange and grapefruit ‘curd’ topped with orange grapefruit jelly, and gold leaves  
• Lychee, coconut and cashew cream | Filled with a guava and native mint compote, covered in a bright green glaze garnished with baby mint, and vegan cream 
• Chocolate dome | With an almond crunch base, chocolate tofu, hazelnut praline sponge garnished with cacao nibs  
• Caramelised banana mousse | With coco butter and coconut topped with banana and raspberry cream and woodland sorrel 

Savoury feats

• Seitan and mushroom vol au vent | Seitan (wheat gluten), mushrooms and cashew ricotta served warm, garnished with cashew ricotta dots and micro herbs 
• Walnut terrine | Served with mini lavosh, radish discs, topped with pickled celery and celery leaves  
• Rolled cucumber | Thinly sliced cucumber, thick and textured cashew cream with parsley, thyme and tarragon rolled and topped with sundried tomato marinara and micro basil  
• Whipped macadamia mini garden | Macadamia butter, topped with edible soil, fresh and pickled baby veg and mixed baby herbs 

Book your 'Wine Socie-tea' experience at Alibi Bar & Kitchen here.

-ENDS-

Alibi Bar & Kitchen | Ovolo Woolloomooloo
6 Cowper Wharf Roadway, Woolloomooloo 2011
P: +61 2 9331 9000 W: https://alibibar.com.au/

Please direct all media enquiries to Hannah Crosby at Ovolo Group – Communications Coordinator

E: hannah.crosby@ovologroup.com| 0422 201 251

Please see 'Wine Socie-tea' imagery here.

About Alibi Bar & Kitchen:

Australia’s first 100% plant-based hotel bar and restaurant – Alibi Bar & Kitchen – offers a whole new side to plant-based dining within the walls of Woolloomooloo’s infamous Finger Wharf. Head Chef Jordan Brogan, in collaboration with Ovolo’s Creative Culinary Partner, US plant-based chef, restauranteur and pioneer Matthew Kenney, offers a curiously clean and contemporary menu showcasing local and seasonal produce.

Alibi boasts an extensive sustainable and biodynamic focused wine list; however, it is the theatrical cocktails that steal the show. A selection of fruits, vegetables and botanicals are mixed, shaken and stirred with molecular techniques and spectacular presentation to stand out within a sea of greens. Alibi’s ‘Dirty Greens’ bar menu comes as a dark side addition to the plant-based experience, inspired by mouth-watering greasy favourites – think burgers, hotdogs, chic poppers and Peking D*ck pancakes.

Alibi Bar & Kitchen team:

• Jordan Brogan, Head Chef, Alibi Bar & Kitchen
• Lei Shang, Head Pastry Chef, Ovolo Woolloomooloo