Melbourne Convention and Exhibition Centre (MCEC) Acknowledges the Traditional Owners of Narrm, the Wurundjeri Woi Wurrung people of the Kulin Nation. We pay our respects to their Elders past and present, and to Elders of all First Nations communities that visit MCEC.

Birds eye of view of a selection of mini desserts that are scattered over a pile of chocolate shavings.

Experience a Taste of Victoria with MCEC 2020 Menus

MCEC's 2020 menus deliver flavourful food options with a strong emphasis on championing local Victorian producers.

MCEC Executive Chef, Peter Haycroft said the new menus reflect MCEC’s food philosophy and continue to celebrate the vibrancy, diversity and boldness inherent with the Melbourne food scene.

“Our new menus have been fine-tuned to ensure our customers have the level of flexibility and customisation they have come to expect from MCEC,” Mr Haycroft said.

“With our new menus we’ve introduced even more options, so your delegates aren’t limited to the same item every day, it’s about more choice and variety.

“We know customers are looking for balance and we’ve introduced additional vegetarian and gluten-friendly options to ensure all dietary preferences can be easily catered to. Our grilled mushroom and goats curd slider, demonstrates our ability to execute fun, healthier options without sacrificing flavour.”

MCEC has also invested in additional EAT Stations, the popular custom-made food stations launched last year.

“Our EAT Stations are now a signature menu staple for us, our customers have been extremely receptive to incorporating them into events to introduce a more interactive and sensory food experience,” Mr Haycroft added.

Victorian suppliers continue to hero across all of MCEC’s food and beverage menus.

“Our ‘100 mile menu’ is one of our most popular options and we’re now offering it as either a conference lunch or gala dinner menu option,” Mr Haycroft said.

“Working with local suppliers is incredibly important to us, we strive to use only the freshest and finest produce and the best way do this is to source seasonally from our Victorian producers.

“From strawberries picked at Sunny Ridge, through to asparagus grown in Koo Wee Rup, we love showcasing our suppliers and championing local produce.”

Sunny Ridge Australia’s Agritourism and Marketing Manager, Susie Warrington said:

“We love working with MCEC because we want to put low mileage food back into metropolitan areas such as Melbourne.

“If (MCEC’s) menu stipulates Sunny Ridge Strawberries, then the consumer can visit us down at farm gate and have a local farm experience by picking their own strawberries. They can see where their food is actually coming from.”

MCEC’s commitment to local produce also extends to its beverage menus, which feature a handpicked selection of Victoria’s very best wineries and breweries.

Stumpy Gully Vineyard Owner and Winemaker, Michael Zantvoort said:

“MCEC offers fantastic experiences for their customers, we try to compliment that by providing really great quality wines from our vineyards on the Mornington Peninsula.