Ovolo Hotels invites guests to experience the best of plant-based fine dining in the form of a four-course creative collaboration between Sydney’s Alibi Bar & Kitchen, and Ovolo Central’s beloved VEDA. The exciting ‘Veg Off’ pop-up (HK$500 per person) will take place for four nights only from Wednesday 11th March to Saturday 14th 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. In addition to this, McKinnon has 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 is sure to make for an extraordinary dining experience.
Each handcrafted course will focus on a key ingredient yet demonstrate the inimitable 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, available for only HK$250.
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