The Calyx launches new vegan menu for corporate events

vegan

The Calyx in the Royal Botanic Garden Sydney has launched its new vegan menu following a surge of interest for vegetarian and plant-based food at events.

The new dishes include Roasted eggplant & tahini pannacotta, rye pumpernickel, toasted macadamia; Moroccan lentil vegetable pie; Tofu steaks, tahini sauce, quinoa, seasonal vegetables; and Triple chocolate brownie, cacao, walnuts, dates, coconut, raspberry gel, chocolate sorbet

“The Calyx is at the forefront of this movement, setting a new standard for eco-conscious gatherings,” said Astrid Renigeris, sales manager at The Calyx.

“The new menu, crafted in collaboration with our esteemed on-site caterer Laissez-faire Catering, embodies the principles of zero-impact and plant-based dining, aligning seamlessly with the Botanic Gardens of Sydney’s ethos of environmental responsibility.

“We believe that every event should be a celebration of sustainability and innovation. Our new plant-based menu not only satisfies the palate but also reflects our commitment to supporting wholesome options for our guests as well as a healthier planet.”

The Calyx’s menu highlights locally sourced ingredients including vegetables harvested from family-owned farm Pitt Town Bottoms in the Hawkesbury and activated charcoal and quinoa gluten-free bread from Botany-based Nonie’s Bread.

“The launch of our plant-based menu is a testament to our dedication to not only providing exceptional dining experiences but also to educating guests about healthy living and the importance of sustainability,” said Sara Flaksbard, general manager of Laissez-faire Catering.