The Hottest Dishes & Cocktails This Month
Alibi Bar & Kitchen
The Ice Cream Sandwich offers an indulgent breath of fresh air to Alibi Kitchens new spring menu, inspired by local and seasonal produce. Swapping out traditional ingredients for plant-based alternatives. Blending coconut flesh, almond milk, cashews, mint, spinach and agave nectar a mint ice-cream is held in place between two chocolate cookies crafted from with mashed banana, flax egg, cacao powder, coconut oil and raw coconut sugar.
Taking a step away from our Mediterranean roots, Mister Percy’s ‘Wine of the Month’ shows off the vintage of a resurging Aussie classic Barossa producer. Pouring a 2006 Torbreck “The Celts” Shiraz Viognier from magnum, this drop, inspired by the wines of Northern Rhone and aged 24 months in New Oak is luscious, cheeky and thought-provoking sip, packing a punch of blue fruit and spice. A sensational match for one of Head Chef Luca Guitto’s pasta dishes or best served solo with a crime novel.
Monster Kitchen and Bar
Marrying French brasserie with Japanese rooted flavours, Monster Kitchen’s white chocolate namelaka comes as an Eton mess with a Japanese twist. Traditionally a jumble of meringue, cream and fragrant strawberries, this matcha meringue mash up is elevated with tart yuzu curd, Sancho strawberries and a big-boned Nikka whisky ice-cream, adding a robust finish to this otherwise delicate dessert.
Salon de Co
The Salon de Co menu sees fun and modern dishes served up with a homely twist. This offering is no more evident than in Head Chef Andy Ashby’s take on steak and fries with the Coffee Marbled Wagyu. Designed to utilise every part of the striploin, the high quality of the Will & Co. coffee rubbed meat speaks for itself sidled with artichoke puree and chips.
Simply translated from Hebrew, ‘Za’s Meets Adom’ means ‘Za’s red juice’, however there is a whole more to its creation. The result of bartender Yossi combining inspirations of an Israeli dish made by his stepmother, the bar scene of Amsterdam and a love for beetroot cocktails and Mescal? Goats feta washed mezcal, beetroot juice, citric acid, honey walnut syrup and black walnut bitters shaken into a daring savoury, earthy, smokey, sweet and sour cocktail, best served with the beetroot pastrami.
Who says cocktails can’t be healthy? VEDA pioneers new horizons with its health-forward, calorie-conscious cocktails. The Kombucha Spritz is a hipster’s dream in a glass. The refreshing spritzer is carefully created from organic SCOBY fermented in-house, a process which enables the mixologists to meticulously hone the flavour and caloric content. The cocktail is not only 160 calories, but is also deliciously loaded with vitamins and probiotics.
