No Bull, Just Veg
Not too long ago, we made a pledge to go completely vegetarian across all Ovolo Hotels. We’ve said sayonara to meat for an entire year and have switched over to forward-thinking all-vegetarian menus in all our restaurants, bars, and in-room dining services. Here are our favourite dishes at each restaurant – get the inside scoop and pencil in your reservation!
Alibi Bar & Kitchen
A sweet and salty addition to Alibi Kitchen’s 100% plant-based seasonal spring menu, inspired by the food philosophies of Creative Culinary Partner Matthew Kenney, the Pan-Fried Marinated Tempeh continues to challenge the perception of plant-based dining. Served perched on a cushioning of pea and coriander pesto, garnished with a halo of Australian native and sea herbs (saltbush, sea banana, samphire and micro lemon balm), this Alibi Kitchen creation offers a seemingly simplistic yet flavourful and textured reimaging of a vegan staple.
Alibi Kitchen’s Pan-Fried Marinated Tempeh
Nestled in the heart our Pyrmont is where you’ll find our neighbourhood wine bar Mister Percy, pouring sultry wines alongside produce-led, vegetarian fare. Celebrating raw freshness, Mister Percy’s Rigatoni with Cherry Tomato and Buffalo Mozzarella sees produce sing in this simple, classic and rich combination.
Rigatoni with Cherry Tomato and Buffalo Mozzarella
MONSTER KITCHEN AND BAR
Crafted by Executive Chef Paul Wilson (ex- Geranium), the Handcrafted Spaetzle with Gruyere, Spinach and 63° Egg, embodies Monster’s edge of offering rich, indulgent and refined food. This unique interpretation of the humble German noodle creates an unparalleled level of pleasurable comfort to the palette, highlighting simple, fresh and high-quality produce with complexity and textural integrity.
Handcrafted Spaetzle with Gruyere, Spinach and 63° Egg
ZA ZA TA
A soulful addition to ZA ZA TA’s Middle Eastern and Mediterranean menu, the Kebsa Pumpkin Shish Barak hits home, reflecting the root of Executive Chef Roy Ner’s passion for food. Its ability to transcend generations and connect culture. This wholesome rendition of a homely, traditionally meat focused dish, sees pumpkin heroed. Amplified alongside a jersey milk miso yoghurt sauce, burnt butter and lemon sauce, with a hint of Zhug (Yemenite fermented chilli).
Kebsa Pumpkin Shish Barak with Jersey Milk Yoghurt and Burnt Chilli Butter
Serving up yin and yang on a dish, you get a beautifully spiced mushroom curry paired with a sweet yet savoury corn porridge topped with crunchy papadum for a bit of texture.
Corn Kichdi with spiced mushroom curry and sweet corn porridge topped with crunchy papadum
The cauliflower is brushed with achar and roasted to get a crispy exterior and soft interior. Together with the diced piquillo peppers and silky smooth, yet smoky, eggplant puree, this dish has it all – spiciness, sourness, smokiness!
Spiced purple cauliflower, confit piquillo peppers, smoked eggplant puree