What’s on the menu this spring and summer at Centrepiece

A new season means a new menu at Centrepiece.

Our new Spring and Summer menu has officially arrived for 2026, bringing fresh seasonal flavours, Victorian produce and new dishes across everything from breakfast meetings and conferences to cocktail events and plated dinners.

Our food philosophy

When designing a new menu, the Centrepiece culinary team – led by Culinary Director, Richard Hobdell – start by looking at what’s in season, what’s being grown locally, and how those ingredients can shine. 

Local sourcing, low-waste practices and plant-forward cooking are also central to the teams approach.

Starting the day

The new breakfast selection covers everything from those early morning networking sessions to full conference days, with sweet and savoury options including overnight tapioca pearls with mango and toasted coconut, pork pattie and omelette sliders, and smoked salmon bagels with crème fraîche, dill and capers.

A fresh take on conference catering

Spring and summer flavours continue throughout the conference day, with plenty of variety across breaks and lunch.

Seasonal highlights include corn and Manchego croquettes with chilli aioli, beef short rib and mushroom pies, and mini waffles with vanilla pastry cream and seasonal fruit, alongside fresh salads and hot dishes.

More to explore at cocktail hour

The cocktail offering brings together canapés and interactive food stations which add theatre to your event. 

Guests can explore Victorian cheese, antipasto and salumi, live pasta and the Spanish Bodega, where paella Valenciana is cooked in front of them. To finish, the Edible Garden transforms dessert into a shared experience of chocolate soil, fruit, herbs, flowers, macarons and sweets.

At the table

or plated events, the new menu really puts seasonal produce centre stage. 

Highlights include Victorian white fish ceviche with leche de tigre, O’Connor beef eye fillet with warrigal greens and wild mushroom ragout, and spiced cauliflower with tofu ajo blanco, pomegranate and native thyme. For dessert, explore matcha mousse with strawberry compote, or a dairy- and egg-free Black Forest gâteau.

Something for everyone

Vegetarian, vegan and low-gluten dishes are integrated throughout the menu, with the team also working directly with event planners to accommodate allergies and specific dietary requirements. 

Explore the full Spring and Summer menu or get in touch with the Centrepiece team to start planning your next event.