MCEC shows off Victoria’s produce in new menu

The Centre's award-winning kitchen has delivered a menu that is varied, inclusive, and welcoming with a mix of new and classic dishes for all tastes and occasions.

Melbourne Convention and Exhibition Centre (MCEC) has revealed its 2023 menu, which is centred around diverse flavours, quality local produce and inclusive options.

Developed by the Centre’s award-winning kitchen, the new menu is creative and varied and is designed to delight and impress guests and visitors, with highlights including the use of native ingredients like wattleseed, lemon myrtle, macadamia and Kakadu plum.

Healthy, vegan, vegetarian and gluten-friendly choices and alcoholic and non-alcoholic drink options are integral to every menu.

MCEC executive chef, Peter Haycroft leads a talented team that draws inspiration from Victoria’s produce, culture and character.

“We create food that showcases the many flavours and ingredients available on our doorstep,” Haycroft said.

“Supporting home-grown is very important to us. We love working with farmers and producers from across Victoria to get the very best ingredients. Our 2023 menu showcases the many riches on offer, from High Country pork and Mt Macedon duck to Great Ocean Road cheese, Yarra Valley caviar and Warragul greens. And 90 per cent of our beverage menu is sourced from Victoria’s winemakers, breweries and distilleries.

“Sourcing produce locally and growing herbs, citrus and flowers on-site delivers outstanding ingredients and also helps reduce our carbon footprint.”

Whether feeding a large conference, a lunch on the go, a gala event or a business breakfast, the 2023 MCEC menu is varied, inclusive, and welcoming with a mix of new and classic dishes that offer great options for all tastes, lifestyles, diets and occasions.

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