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.”
He most recently served as area general manager in Central China, where he oversaw the operations and performance of eight Hilton and Conrad hotels.
Based in Hong Kong, Schellenberger will be also be joining the Group Leadership Team.
With more than 25 years of management experience across the globe including Maldives, Dubai and Indonesia, he was most recently general manager of Park Hyatt Maldives Hadahaa.
