MCEC’s 2024 menu heroes local ingredients, supporting the local economy and shining a spotlight on Victoria’s unique flavours.
“Our passion, creativity and hospitality shines through our menu,” says MCEC executive chef Peter Haycroft.
“MCEC is at the forefront of the events industry. We break the mould when it comes to conference catering, incorporating interactive stations and redefining traditional plated meals.”
The venue has introduced its “Everybody’s Plate” concept, which features a variety of options catering to vegetarian, vegan and gluten-friendly dietary requirements – including for desserts.
The menu also showcases wholefoods, pulses and legumes, and fresh salads, and the MCEC team has worked with local suppliers to ensure ingredients are sourced sustainably.
“Victoria is the food bowl of Australia, and we are proud to work with exceptional local suppliers to showcase the incredible array of produce our region is famous for,” says Haycroft.
Approximately 35-40 per cent of MCEC’s menu items are suitable for all allergen and dietary requirements, with dishes being free from nuts, dairy, egg, sesame and seafood.
“MCEC is a welcoming place for all, and this extends to our menus,” says Karl Edmonds, MCEC’s executive sous chef of culinary development.
“Our goal is to create inclusive menus that exceed expectations.
“In 2023, we saw great success with our vegan, vegetarian and gluten-friendly options in our lunch menus.
“Expanding this across our entire menu range is a bold move and we know our customers will be delighted.
“A significant amount of research and development has gone into creating this menu and we’re proud to launch options we think everyone will enjoy, whether they have dietary needs or not.”