‘Plant’d Pop Up Menu’ will be available at Ovolo’s restaurants throughout the entire month of October in celebration of Vegetarian Awareness Month. The limited time offer kicked off on Saturday 1 October in line with World Vegetarian Day.
The menu has been curated by Ian Curley (Ovolo Hotels Group Creative Culinary Director) in collaboration with the executive chefs from Za Za Ta (Brisbane), Alibi (Sydney), Monster (Canberra) and Lona Misa (Melbourne). Ingredients will be adapted to fit the vegan offering at Lona Misa and Alibi.
This month-long campaign is the latest move from the group who, in kicking off their Plant’d initiative in early 2022, became the world’s first hotel collection to commit to an ongoing vegetarian-led offering, serving up bold, locally-sourced and irresistible plant-based menus.
Whether you’re vegan, vegetarian, flexitarian or purely interested in seeing just how delicious meat-free meals can be, make sure to head in and check out the Plant’d pop up menu before the end of October.
PLANT‘D POP UP MENU:
Entrees:
o HERBIVORE DUMPLINGS, $28
The ultimate comfort food. Bloom Providore™ Mince Inspired by Beef, burnt pumpkin, pine nut butter, buffalo milk yoghurt.
By Michael Jackson, executive chef ZA ZA TA
o SAN CHOY BOW (SANS MEAT), $21
A delicious staple of Chinese cuisine. Bloom Providore™ Mince Inspired by Beef, lettuce wraps, spring vegetables, Chinese sauce, peanuts.
By Jiwon Do, executive chef Alibi Bar & Kitchen
Mains:
o STUFFED SAVOY CABBAGE, $29
Hearty and delicious. Bloom Providore™ Mince Inspired by Beef, cabbage, apple compote, crispy sage and sriracha butter emulsion.
By Matthew Bentley, executive chef Monster Kitchen & Bar
o PLANTA COCIDO, $34
A tasty spin on a traditional Spanish dish. Bloom Providore™ Mince Inspired by Beef, Jerusalem artichokes, cauliflower puree, Salsa macha.
By Isa Raku, executive chef Lona Misa
Image credit: Bloom Providore