The Calyx, situated within the Royal Botanic Garden Sydney, has launched a new vegan, plant-based menu.
New dishes include roasted eggplant & tahini pannacotta, rye pumpernickel, toasted macadamia; Moroccan lentil vegetable pie; tofu steaks, tahini sauce, quinoa, seasonal vegetables; and triple chocolate brownie, cacao, walnuts, dates, coconut, raspberry gel, chocolate sorbet.
Drawing inspiration from the natural surroundings of the Botanic Gardens of Sydney, the menu also highlights locally-sourced ingredients – including vegetables harvested from family-owned farm, Pitt Town Bottoms in the Hawkesbury – and emphasises the importance of knowing where one’s food comes from.
Other locally-sourced ingredients include activated charcoal and quinoa gluten-free bread from Botany-based, Nonie’s Bread.
Overall, The Calyx’s menu promises an interactive culinary experience, featuring fresh, seasonal, and brightly coloured plant-based dishes. This new menu was crafted in collaboration with on-site caterer Laissez-faire Catering.
This culinary initiative not only underscores The Calyx’s dedication to sustainability, but represents a significant milestone in the evolution of event catering towards zero-waste and plant-based practices.
Astrid Renigeris, sales manager at The Calyx, said: “We believe that every event should be a celebration of sustainability and innovation. Our new plant-based menu not only satisfies the palate but also reflects our commitment to supporting wholesome options for our guests as well as a healthier planet.”
