Melbourne Convention and Exhibition Centre (MCEC) has unveiled its new menu for 2022 developed by executive chef Peter Haycroft.
The menu has a focus on plant-based and gluten friendly options while the new-look beverage selection includes house-made cocktails using spirits from Victorian distilleries as well as Seltzers from Melbourne-based Moon Dog Craft Brewery.
The Gala menu includes options of Seared Wimmera duck breast with spiced carrot puree, pan fried panisse, crisp seasonal greens and red wine jus, and Seared Victorian 3030 barramundi with saffron potato, baba ganoush and herb oil.
The new cocktail menu includes canapes such as Green mango, tofu, edamame, and sambal rice paper roll with nam prik or Truffle mushroom, whipped Meredith goat cheese and lemon thyme tart.
MCEC has maintained sustainable options such as Ecoboxes and the 100-Mile Menu, a three-course plated menu including canapés, where all main ingredients are sourced from local farms and markets within 100 miles (161 kilometres) of MCEC, supporting Victorian food producers while reducing the carbon footprint.
“Drawing influence from the world around us and seeing what customers are placing increased importance on really helps us to identify what sort of food we might like to create,” said Haycroft.
“Colour and flavour are of high importance as always, but sustainability and a focus on vegetarian, vegan and gluten friendly options has been really important in the development of this menu.”