Melbourne Convention and Exhibition Centre (MCEC) has unveiled its 2026 culinary programme, introducing cocktails on tap as a first for the Australian convention industry.
The new offerings, developed in partnership with Straight Up Cocktails and Campari, allow for the consistent service of Aperol Spritzes, Spicy Margaritas, and Blood Orange Americanos at a large-scale event capacity.
The 2026 menu strategy shifts away from traditional catering toward interactive dining experiences. New features include live-scooped gelato stations, bubble tea bars, and Hawker Lane Singapore noodle stations designed to encourage delegate movement and social interaction.
“We want to celebrate the city around us,” said executive sous chef of culinary development, Karl Edmonds. “Melbourne isn’t passive. It’s active, fast, social. Everything we’re doing with the 2026 menus leans into that.”
The culinary team has prioritised local Victorian sourcing, highlighting artisan producers such as Sher Wagyu and Lard Ass Dairy. In response to shifting consumer preferences, MCEC has also expanded its low- and no-alcohol selection to include sugar-free alternatives and canned mocktails.
The menu design integrates dietary requirements –including vegetarian, vegan, and gluten-free options –directly into the primary offerings rather than treating them as secondary additions.
