Food You Can Feel and Experiences You Can Taste
By Bree Pagliuso|
Melbourne’s a city with a bit of everything. A blend of cultures, a dash of cheek and plenty of flavour. Our 2026 menus are built the same way. Our chefs are driven by curiosity, community, and a love for food that actually feels like the city we love.
This year, it’s experiences first. We’re designing ways for people to move, taste, discover and mingle without losing the rhythm of the event. Think activations that pull people in and food moments that feel alive, not static.
To explore what shaped the new direction, we sat down with Karl Edmonds, Executive Sous Chef at MCEC to talk through the ideas, influences and experiences behind the 2026 menus.
What inspired the direction of this year’s menus?
“We want to celebrate the city around us,” Karl says. “And Melbourne isn’t passive. It’s active. Fast. Social. Everything we’re doing with the 2026 menus leans into that. The suppliers, the stations, the flavours. It all points back to Victoria.”
What feels new or different this year?
“We’ve elevated every part of the offer. It’s not about adding more food. It’s about creating better moments. Cleaner structure. Clearer flavour direction. Activations that give people an experience, not just something to eat.”
Bubble tea bars pouring brown sugar milk tea. Gelato scooped fresh to order. Popcorn machines firing. Baristas steaming milk and pulling shots like you’re in a Melbourne laneway coffee shop. “Activations break the day in smarter ways. They give delegates a breather, a reason to move, and a moment to interact. It changes the whole energy of the room.”
Each menu has its own personality. What’s the thing they all share?
“Quality ingredients treated with care,” he says. “That never changes. But now we’re also looking at how people interact with the food. How they move around the space. How they talk to each other while they’re eating.”
How does Melbourne’s personality come through?
“Melbourne doesn’t do boring,” says Karl. “There’s multicultural influence, a bit of attitude and a lot of colour. We’re lucky with the produce we have, so we build flavours that feel modern and playful. You can really feel the city in the food.”
Is there an ingredient that feels particularly Melbourne to you?
“Sher Wagyu is the obvious one. It shows up across the menus because the quality is incredible. It’s consistent, distinctly Victorian and it’s something people recognise.”
How do you balance crowd-pleasers with dishes that still surprise people?
“We start with familiar foundations, then we play. Maybe it’s a native ingredient or a modern technique or a bit of smoke. Guests get the comfort they expect but also something they didn’t see coming.”
How do you approach inclusive dining?
“Everyone should feel welcome at the table. Vegetarian, vegan and gluten-free. Those options aren’t the side story anymore. They’re part of the design from the start.”
How much does seasonality influence the menu?
“It shapes everything. Stone fruit in summer. Mandarins in winter. Victoria gives us a lot to work with.”
Any new local producers you’re excited about?
“Lard Ass Dairy is a standout. Their crème fraîche, their butter, their buttermilk. It’s all incredible. Working with producers who share our values just makes sense.”
How are classics like buffets, plated mains and canapés being reimagined?
“A lot of it comes back to interaction. Less static, more movement. More chances for guests to watch something being made or choose their own version. It creates excitement in the room.”
What new experiences can delegates expect when they’re here?
“We’re shifting toward more interactive stations and live elements. A cheese wheel pasta moment. A dessert smash table. A charcuterie showcase. Things that make people stop and look twice.”
“Food shouldn’t just be eaten. It should be felt.”
Where we’re heading
When you visit MCEC this year, expect food that feels unmistakably Melbourne. Bright, social, seasonal and full of character. Breaks that taste like the city. Moments that warm the room. Activations that make even a morning tea feel like something worth talking about.
The menus have evolved, but the real shift is how people move through them. Great events deserve moments that linger long after the last session wraps.
This year, we’re raising the bar again.
Ready to see it all come together? Explore our 2026 Menus
