Melbourne Convention and Exhibition Centre (MCEC) are throwing out the rule book when it comes to the conference, meetings and events food experience.
New Melbourne-inspired menus have been carefully crafted to foster ideas, fuel productivity and most importantly, get people talking. From traditional favourites to cutting-edge creations, each dish is a reflection of the culture, craft and quirkiness inherent to the city.
MCEC’s Executive Chef, Peter Haycroft said the new menu planning guides had been informed by extensive customer feedback.
“Each menu option, whether it’s breakfast through to a gala dinner, has been thoughtfully
designed to offer our customers more flexibility and access to only the finest quality, locally
sourced produce,” Mr Haycroft said.
“Because while every dish we create has been shaped by Melbourne, we believe every dish we serve should be shaped by you.
“Our team works hard to ensure the food we provide complements your event and adds to the experience. We pride ourselves on our innovative approach to food, with our award-winning team of chefs crafting unique culinary creations that your guests will talk about long after your event.”
The new 2018 menu planning guide also includes ‘green rated’ meal options which have been analysed by an accredited practicing dietician, in line with the Victorian Government’s healthy choices traffic light system.
“Interest in healthy dining choices continues to grow, and to address this we’ve added plant
powered salads and wraps, vegan Buddha bowls and a range of nutritious smoothies,” Mr
Haycroft added.
“Our team of extraordinary chefs believe in applying a very hands-on approach. That’s why much of our food, including the refreshments in our cafes and dishes served at our events, are crafted in-house and shaped by hand using ingredients of the finest quality. It’s how we consistently deliver our seriously mouth-watering food.”
Learn more about MCEC’s new menu’s or contact the team on sales@mcec.com.au or + 61 3 9235 8222 to start planning your next event.
