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Experience ‘Wine Socie-tea’ at Alibi Bar & Kitchen

September 4, 2019 Food & Beverage No Comments Email Email

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.

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