The Calyx rolls out new vegan menu for corporate events

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.

Moroccan lentil vegetable pie

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.”

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