CENTREPIECE unveils spring menu with focus on Victorian produce


CENTREPIECE has released its latest spring menu drawing inspiration from local producers and demonstrating the venue’s Victoria-first approach.

Some of the menu’s spring favourites include Victorian coastline diver scallop with blood orange and avocado aioli; Crispy pork & crackling with snow peas, cabbage slaw and blackcurrants; Victorian smoked Huon salmon with raspberries and apple slaw; and Free range Macedon duck with apple, fennel slaw and orange dressing.


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

CENTREPIECE’s seasonal menu will be available into 2024.