The food stations are custom made with cocktail and conference menus to choose from, options include: an Asian hawker dumpling bar, bloody mary hanging garden and raining charcuterie that literally falls on your plate.
MCEC’s Executive Chef, Peter Haycroft said the food stations showcase Melbourne’s diverse food scene and provide a unique alternative to event catering.
“Our new EAT Stations give event attendees a sensory experience. It’s elevating food on platters to visually striking stands that people can interact with,” Mr Haycroft said.
“Our EAT Stations are our way of bringing the outside in. When you visit the stations, suddenly you’re not in a convention centre, you’re transported to Chinatown or exploring the hidden gems of Melbourne’s laneways.
“Whether you’re hosting a small gathering or conference for thousands, we can work with you to shape food experiences that are impactful and memorable.”
The stands were developed in partnership by MCEC’s kitchen and technology team.
“It’s a great example of the collaborative spirit within our organisation, with two departments bringing together their expertise to deliver an outstanding product,” Mr Haycroft said.
MCEC’s new 2019 menu planning guides focus on bold and exotic flavours, Australian native ingredients and luxe presentation.
“We have added additional options across all menus, with an increased focus on flavoursome food that can be comfortably eaten while networking such as: charcoal rolls filled with egg, bacon, kimchi and smashed avo or a lamington tart with raspberry jam, coconut and chocolate ganache.”
Flexibility is a consistent theme across all menus, the inclusion of a breakfast pantry encourages delegates to design their perfect breakfast. Gourmet lunch boxes allow attendees to grab and go, enabling them to get outside and enjoy Melbourne.
In line with MCEC’s sustainability initiatives, all packaging is 100% recyclable and complimentary collection points are supplied to ensure items are disposed of correctly.
Interest in the origins of food continues to be a key trend, with customers increasingly interested in knowing where produce comes from.
“Our 100 mile lunch menu is inspired by Melbourne. We source all major ingredients from local farms and markets within a 100 mile radius of MCEC,” Mr Haycroft said.
“By supporting local food producers we aim to reduce our environmental impact by leaving a lighter carbon footprint, as well as championing the incredible produce we have right here in Melbourne.”
Source: www.mcec.com.au/
No comments:
Post a Comment