Our top choices from 43 menus, 425 menu items
An iconic stadium demands an extraordinary menu collection. For 2024, MCG Events have proudly unveiled an impressive array of 432 menu items spanning 43 unique menus, meticulously crafted to reflect our team’s commitment to culture, sustainability, and showcasing the finest in local, quality produce. Our culinary team offers a captivating glimpse into the inspiration behind this year’s collection, the approach to quality, sustainability, and a teams cultural influence. At the core of every dish a food philosophy of: “Victoria’s best, flavoured by Melbourne.” Our team are excited to share their top menu choices for 2024.
Robert Aparo, Executive Sous Chef
Cultural background – Italian
Menu highlight – “Porchetta, because of the process that is behind it. We invest so much time into it. Over three days we prepare the belly, roll it, truss it, boil it, dry it, it’s a long process and there is so much love in it – from farm to customer there’s about ten people over the space of those three days. I like to see it served with heritage carrots, honey ricotta and a finished with a caramelised onion jus”.
Fun Fact – Paces level of 2 of the Ponsford stand at every Carlton game.
“When clients choose the MCG they want something to play with, they want choice. Seventy percent of our events are repeat, clients who have trusted the ‘G for years. We’re committed to honouring these loyal patrons with an ever-improving experience“.
“It’s important for the team to be able to say that dish is theirs. They have their name to it, and it gives them pride. It’s why we involve the team at all levels, it cultivates their passion for food and menu creation. We’ve really made it about the farmers this year. It’s showcasing our state. Our backyard.“
Shirley Summakwan, Chef de Cuisine
Cultural background – Malaysian
Menu highlight – “It sounds simple, but its so amazing – Alex’s Pate with crispy chicken skin crumbs from the French bistro menu – it’s the textures I love, it really is a flavour bomb.”
Fun Fact – Has a member’s restaurant at the MCG named after her, Missymu by Shirley
“We crafted this menu collection to encourage our guests to try new things. The collection features classic French, Pan Asian, modern Australian – it’s all about options, all with our unique ‘flavoured by Melbourne’ approach“.
“For me bringing culture to the menu isn’t just about my background and where I grew up, it’s also about bring the knowledge I have learned on my own culinary journey. This menu release I have been able to utilise a lot products I’ve discovered in different ways. For example, vegan fish sauces, seaweed pastes, lemongrass sate – I play with products that are usually used for traditional dishes like Vietnamese pho, and instead use them to marinate meats“.
“As a team we work out ways to produce dishes for larger number of guests without justifying quality. We introduce new techniques.“
Rhys Blakely, Executive Sous Chef
Cultural background – Australian Outback
Menu highlight – “Smoked pork belly with shaved calamari salad and kombu butter sauce. It’s a combination of two great Victorian products – Otway Pork and calamari that is caught fresh in Port Phillip Bay – it personifies our food philosophy.”
Fun Fact – Became a chef to follow in his Dad’s footsteps
“The MCG is for everybody in Victoria, and they all have different tastes and expectations. Our goal is to make everybody happy’. ‘We take pride in the abundance of resources available to us. From some of the world’s finest grass-fed beef to exceptional seafood and an optimal climate for seasonal vegetables. The MCG has a reputation for greatness, it’s essential that we pay homage to that. We’re thrilled to declare that over 98% of our fresh produce comes straight from Victorian sources, further cementing our commitment to local excellence.“
“When we refine a particular dish, we get ambitious, and we collaborate with up to half a dozen chefs. It can often take several goes to get it right. But with each iteration you can see a culture shine through. You get to see whose personality presents.“
“One of ours greatest challenges is to deliver high end restaurant quality food for large numbers. Some of our match day restaurants serve over 450 guests in the less than 90 minutes, and our function rooms a three course menu for 600 guests in a similar time period.“
Sweta Baichoo, Chef de Cuisine
Cultural influence – Mauritian
Menu highlight – “Lamb rack. Because I know when guests first see it, it’s a piece of meat. But then as they taste and enjoy the layers open up. It’s lamb specially chosen from the farm we visited. Its prepared in such a fine and delicate way. The pea puree has touches of lemon myrtle as a nod to native produce”.
Fun Fact – Recently got married and cooked for the 200 guests herself.
“We know we how big our audience is, we know we need to cater for all. We achieve this by drawing on so much talent within our team, you can see it in the menus, you can taste it on the plate“.
“To me, our sustainability approach revolves around understanding how the produce has been treated throughout its lifecycle. That’s why it’s crucial to visit the farms, witness the cultivation process, and observe how farmers care for their products. By gaining firsthand insight into this journey, we can ensure that we’re best equipped to care for our guests and provide them with the highest quality experience“.
“Working in a Melbourne kitchen it’s easy to be diverse. We have so much to play to with here, so many options to rotate, and an audience that has the palate to embrace that. I bring my Mauritian cultural background to the plate by working with a lot of seafood, French influence, and a variety of spices. To work in an environment where you have leaders who embrace your passion and want to see a part of you in your dishes, it brings me a lot of joy.”
Naman Kochhar, Chef de Cuisine
Cultural background – India
Menu highlight – “Poached chicken with chickpea battered zucchini flower. The lemon zest, the whipped feta and green peas – the flavours just tie together so well”.
Fun Fact – Is regularly told his Gulab Jaman are better than any found in India
“We’re dedicated to selecting only the best produce, ensuring our patrons know they’ll find nothing but the best here. It’s a commitment we owe to them, as it reflects the high standards expected when dining at the MCG”.
“We adopt a highly rigorous approach to ensure our menu specifications are precise, and we remain flexible to adjust them as needed through ongoing audits. This commitment is integral to minimizing waste. Even a small amount of waste per event can accumulate significantly over the course of a year, given the volume of events we host across the stadium”.
“My traditional Indian menus allow me to showcase my family recipes, those that my own mother taught me back home. But I also like the ability to take those skills and create a fusion. It’s what ‘Melbourne’s flavour’ really is . . . fusion.”
Ryan Stevenson, Executive Pastry Chef
Cultural background – Belgium
Menu highlight – “The Fig Cake. Fig is my favourite fruit and it’s a surprising to see how much flavour we got to pack in there. Chocolate is always the most popular dessert option, but for those that try something different, this one rewards”.
Fun Fact – Became a pastry chef to impress girls.
“This year’s dessert collection has pushed the boundaries of flavor even further. We’ve embraced culinary adventure in the kitchen, drawing on the talents of our wider team. They relish the opportunity to explore creative challenges, continually seeking innovative ways to construct and present desserts.”
“We incorporate a generous amount of ice cream quenelles into our desserts for two compelling reasons. Firstly, Australia holds the title for the largest consumer of ice cream per capita worldwide, with individuals consuming approximately 11.4 litres annually, significantly surpassing the US consumption of around 7-8 litres per year. Secondly . . . I really like ice-cream”.
“Presently, we’re experimenting with a new dessert concept inspired by the classic flavour of Rum and Raisin ice cream. This dessert showcases a single large quenelle, making the ice cream the star of the show. Infused with aged rum, fior de latte and macerated raisins, it’s a delightful nod to a beloved flavour profile”.
“We’re also experimenting with exciting flavours like violet paired with chocolate, incorporating elements like wafers and cassis while exploring diverse textures. Additionally, we delight in pushing the boundaries with our “all chocolate” option, constantly seeking innovative approaches. This year, we’ve drawn inspiration from a trio of chocolates, embracing a modern twist that has proven to be immensely popular with our guests.”