Matthew Kenney’s visit down under comes off the back of his collaboration with Alibi, a cocktail bar and plant-based eatery in Woolloomooloo. Matthew has worked closely with Alibi’s head chef Michael Nicolaou to create a jaw-dropping new high tea menu, encompassing both traditional techniques and innovative methods to let the locally sourced ingredients shine. The sweet and savoury spread will be launched at Alibi from Wednesday October 3, with Matthew and Michael teaming up for a stunning degustation experience.
If you can’t make it to New South Wales in the next couple of days, don’t fret – Matthew is also hosting two degustations right here in Brisbane. These local degustation events will both take place at Salon de Co on Saturday October 6, offering diners a choice between an early five-course option and a later seven-course spread. Dishes like coconut cream pie with macadamia crust, kelp noodle cacio e pepe and kimchi dumplings will feature on the menu, all made with expert care matched with expertly curated wines. In an extra-tasty turn of events, selected items from the degustation will be made available at Salon de Co for the month of October – so don’t sleep on your chance to sample some of the best plant-based fare on the planet.