Keep the fat lady waiting because it’s not over yet. Fine dining, I mean, and The Alibi, in all its sleek and sophisticated glory, is proof.
Sitting at the bottom of boutique hotel Morgans on Victoria Street, The Alibi is the brainchild of brothers’ Dane and Alex Bouris. On paper, The Alibi team have a culinary resume to boot – co-head chef Adam Lane has worked at Tetsuyas, Nobu London and Sake while Shimpei Hatanaka (also co-head chef) can rattle off Masterchef, Sushi E and Sake as his former stomping grounds. And the credentials extend from the kitchen to the floor with ex-Merivale employee Andrew Thomas as mixologist and manager Will Smallbone, from Bayswater Brasserie and The Boathouse on Blackwattle Bay. While the Bouris brothers (owners of Morgans) may not have hospitality in their blood, they certainly know how to pull together a good team. But, as we all know, what looks good on paper doesn’t always translate. In this case, however, The Alibi is on the money. From the well-trained wait staff and bartenders to the inspired menu and restaurant aesthetic, The Alibi is out to impress.
Braised pork belly with purple amazu cabbage and umeshu and lemon grass reduction
Boasting a 1920’s jazz-inspired design complete with crystal chandeliers and sleek black trimmings, The Alibi’s space has been well thought out. The tables are spread out – and combined with dimmed lighting – the atmosphere is intimate and moody. No shouting over one another or elbowing the person next to you, a night at The Alibi is a sophisticated affair.
The modern Japanese menu is designed for sharing and while The Alibi doesn’t come cheap, it is money well spent. We start with a selection of starters – the blue swimmer crab betel leaves are subtle in flavour and the delicate mouthfuls provide the prefect appetite stimulator. Scampi spring rolls are pleasant without being memorable however it is the scallop and ocean trout tartare that plays The Alibi’s trump card. Served in a cocktail glass, the ocean trout is doused in white truffle oil, with layers of pureed avocado and topped with a smoky torched-seared scallop.
The hero dish: seared scallop and ocean trout tartare
Roasted Blue Eye cod led us into our mains and while portions are small, each dish is artfully presented. A confit duck breast is pink and sliced on top of braised witlof and white bean, with a mustard soy dressing. The braised pork belly is the most beautiful dish, with a purple amazu cabbage creating both colour and texture and an umeshu and lemon grass reduction combining all the flavours.
A happy combination of setting, great food, polished service and a well researched wine and cocktail list, The Alibi has a bright future.
Anna Lisle
Read more about The Alibi here
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