CENTREPIECE at Melbourne Park has released its new spring menu which draws inspiration from local producers and reflects the venue’s firm commitment to a Victoria-first approach.

Showcasing Victoria at its very best and focusing on sustainability, the seasonal menu features a range of dishes that sing with distinctive local spring flavours.

Standouts include Victorian coastline diver scallop with blood orange and avocado aioli; Free range Macedon duck with apple, fennel slaw and orange dressing; and Crispy pork & crackling with snow peas, cabbage slaw and blackcurrants.

“Remaining true to our Victorian-centric approach, we’ve also carefully curated meals that incorporate our guests’ spring favourites,” Melbourne & Olympic Parks head of food and beverage, Rachel Dolan, said.

The new menu is now available with a range of fresh and well-balanced options that cater to a diverse range of events, from continental or networking style breakfasts to cocktail canapés and plated dinners.