The Tākina Events’ culinary team has rolled out a new menu placing sustainability at its core, ahead of the opening of the Tākina Wellington Convention and Exhibition Centre.
The 2023 Menu Collection has breakfast, lunch, dinner, and canape dishes for clients to choose from, such as sago crisp cured salmon with avocado crème fraiche and espelette; green garlic prawns with crab; and new potato salad and sauce vierge.
A crucial part of Tākina Events’ food philosophy is focused on collaborating with local suppliers. Servicing both Tākina and Te Papa, New Zealand’s national museum, the new menu will showcase a taste of the capital with 90 per cent of suppliers based in the Wellington Region.
“Our mission is to nourish people and ideas with local, sustainable, and delicious cuisine,” said executive chef Ilavarasu Rajendran. “With sustainability at its core, our menu has created diverse offerings that feature regional, seasonal ingredients which save on food miles.”
