MCEC Launches Exciting New Menu for 2022
Plant power, seasonal local produce and fresh fizz are at the heart of our vibrant 2022 menus.
Melbourne Convention and Exhibition Centre (MCEC) is thrilled to welcome its bold and inventive new menu for 2022.
MCEC’s world-class kitchen will boast Victoria’s finest fresh seasonal produce, with the usual colour and flavour to impress all your guests.
Inspired by MCEC's food philosophy, there is emphasis on bringing out the flavours of Melbourne's distinct culture and character.
The menu has been crafted uniquely from grab-and-go gourmet to sophisticated dining and has been refreshed to include more diverse options, with a focus on plant-based and gluten friendly options to ensure each guest has an unforgettable experience.
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.
MCEC is proud to have 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.
Executive Chef, Peter Haycroft said he is proud to be leading such a creative team in the kitchen to produce such a vibrant new menu.
“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.”
“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.”
Highlights include the new cocktail menu, with canapes to choose from including: Green mango, tofu, edamame, and sambal rice paper roll with nam prik or Truffle mushroom, whipped Meredith goat cheese and lemon thyme tart.
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.