WELLNESS
The Heirloom Tomato and
Zucchini Lasagne at Ovolo ’ s Alibi features macadamia ricotta and pistachio pesto .
Feeding the
VEGANS
Once considered a fringe group , vegans are one of the fastest-growing consumer segments – and they ’ re hungry . Hoteliers are responding to the demand for plantbased dining options with special menus , restaurants and even cooking classes that highlight vegetables as the main event .
When deciding on a new dining concept for Ovolo Woolloomooloo in New South Wales , Australia , the vegan demographic might not have been top of mind , but the growing trend toward healthier and more sustainable food options was . These factors led Ovolo Hotels to open Alibi , Australia and New Zealand ’ s first 100 % plant-based bar and restaurant .
Designed by plant-based chef Matthew Kenney , the food is meant to be accessible to everyone , vegan or not .
“ We are attracting a wide array of diners ,” says Stephen Howard , director of marketing for Ovolo . The hotel ’ s food and beverage sales have shot up almost 600 % since launching Alibi in March , he says .
The dinner menu has dishes like zucchini lasagna , which puts a twist on the dairy version by using textural elements like ginger foam and macadamia nuts whipped into a smooth “ ricotta .”
In 2017 , Evason Hua Hin , a Six Senses resort in Pranburi , Thailand , opened Blue Lotus , a
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