Alibi at Ovolo Woolloomooloo
As Australia and New Zealand’s first vegan hotel restaurant, Alibi Bar & Kitchen at Ovolo Woolloomooloo is no stranger to plant-based cuisine; but Ovolo Hotel Group has also just become the first hotel brand globally to commit to a vegetarian-led offering across all of its hotel restaurants in perpetuity, through its Plant’d initiative.
In celebration of this renewed commitment to ethical eating, conscious cuisine and cutting-edge veg, Alibi has launched its autumn menu with a range of exciting new dishes such as smoky eggplant with romesco sauce, tahini yoghurt and herb oil; fable dumplings with spinach, goji berries and Sichuan chilli oil; and Ispahan of raspberry lychee rose semifreddo, pistachios and aqua faba meringue curated by Group Creative Culinary Partner, Ian Curley, and Creative Beverage Director, Andrea Gualdi (ex. Maybe Sammy).
Alibi Bar & Kitchen Woolloomooloo has also recently been awarded Best Hotel Bar at the 2022 Australian Hotels Association Awards.
Menu and bookings are available here.
Anason
For a delicious feast of harbourside Anatolian dining, Anason is offering its autumn menu of Turkish delicacies using the best seasonal and local produce, down at The Streets of Barangaroo. You’ll find autumnal spins on Turkish dishes such as labna with celeriac, green olives, pistachio, chilli and olive oil; roasted carrots with spiced goat’s curd, hazelnut, currants and Meyer lemon; and kunefe with pistachio and rose. Menu and bookings are available here.
Aria
Treat yourself to an unforgettable autumn dining experience overlooking the beautiful Sydney Harbour at Aria. Indulge in autumn menu highlights such as Fraser Island spanner crab, celtuce, cucumber and Yarra Valley trout roe; celeriac with pine mushrooms, brassicas and roasted chestnuts; and murray cod with jerusalem artichoke, diamond clams and parsley. Don’t forget to pair with a drink from its seasonal autumn cocktail menu, such as the ‘Eminence Spritz’ (guava macerated sauvignon blanc, aperol, fig leaf and pineapple vinegar). Menu and bookings are available here.
Chiswick
If you’re looking for a cosy autumn feast with a beautiful garden setting, head to Chiswick in the heart of leafy Woollahra. Their autumn menu includes highlights such as stracciatella with radicchio, rhubarb and juniper; roasted pumpkin, shiitake butter and home grown herbs; and wood-baked pear galette, with garden rosemary and pistachio gelato. Menu and bookings are available here.
Franca Brasserie
For autumnal French fare alongside impressive cocktails and a premium wine list, make your way to Franca Brasserie in Potts Point. Autumn menu highlights include pickled octopus with ajo blanco, chorizo and fennel; lamb backstrap with spiced crusted belly and butternut pumpkin; and pêche melba soufflé with pistachio craquelin and peach sorbet to finish. Menu and bookings are available here.
North Bondi Fish
Take autumn dining just a few short steps away from the sand and surf of Bondi Beach at North Bondi Fish. Enjoy its signature fish tacos or try its seasonal autumn dishes such as the NBF fish curry with kaffir lime, galangal, potato, king brown mushroom and coriander; and spanner crab risotto with pumpkin, burnt sage, pepitas and rocket pesto – both of which can be made vegan, perfect for plant-based diners. Menu and bookings are available here.
Single O
The original home of Single O since 2003, the Surry Hills cafe is a place where you can come for a painstakingly well-made coffee (or a freshly roasted bag for home) as well as a delicious breakfast or lunch from the seasonal menu plus a good dose of friendly service. At any given time, Single O Surry Hills has a dozen dishes, Reservoir blend & 4 single origin coffees up its sleeve, plus an array of specials up the other. Open 7 days a week Monday to Sunday. Highlights from the current menu, available for dine-in and takeaway, include blistered spiced cauliflower rye toast with macadamia ‘butter’ and coconut labneh; ‘Voagie’ Viet hoagie with plant-based ‘meatballs’, slaw, minted cucumber mayo and spiced peanut crumb; and nori white bean hommus and pickles with house made flat bread – all of which are 100% vegan-friendly. Menu is available here.
Three Blue Ducks Rosebery
Make the most of autumn with the warmth of its wood-fired oven and charcoal pits at Three Blue Ducks Rosebery. In true Ducks fashion, its seasonal menu features sustainably sourced and ethical produce with menu highlights such as burnt leeks with macadamia cheese, capers and smoked macadamias; porchetta with toum, roast spring onion, ancient grains tabbouleh and shaved pear; and peach melba bombe alaska. Details and bookings are available here.
Image credit: Steven Woodburn