The revamped menu features fresh, local produce as part of innovative culinary experiences, from bespoke catering options for exhibitions and conferences, to formal gala dinners and cocktail parties.
Recently launched at a function at its venue, The Dome – attended by Spice – the new compendium aims to help clients curate events menus covering conference classics, cocktail canapes, live stations and desserts.
“As a food and beverage team, we knew it was time to recreate the menu compendium and do so in a way that reflects the evolving needs of our venue and clients, and make it ours as a team,” says Miletto.
“When developing a menu, you need to look at every aspect of your business and its clientele.
“As a venue, we support such a broad range of events – from private functions at ENGIE Stadium, to large expos and exquisite gala dinners for 5000 people – so our menu must be dynamic and offer something for every occasion.”
As an events business run by the Royal Agricultural Society of NSW, Sydney Showground has a long association with Australian produce, conducting its judging through its Sydney Royal Wine, Dairy, and Fine Food competitions.
“I recognise the dedication and care it takes to produce the ingredients we work with, and as a business we are lucky to have access to the best produce and products on the market through our Sydney Royal competitions,” says Miletto.
“When creating our dishes, we take the Sydney Royal gold, silver and bronze medal winners into consideration while also ensuring we maintain our creativity and curiosity.
“Our team has spent the past 10 months taking note of where we could improve, what our clients are asking for, and connecting with every part of the business to see what their needs are.
“With something such as a menu compendium, we all need to believe in what we are delivering – from our food and beverage team through to our sales and events team – so we made this a very collaborative process.
“This menu is a reflection of our business and aims to ensure our clients are getting the best possible food and beverage experience as soon as they step into our venue.”
Sydney Showground general manager Darryl Jeffrey says the menu launch is a celebration of the venue’s growth during the past two years.
“This menu compendium encapsulates the essence of our venue, our deep connection to Australia’s agricultural industry, and our organisation’s mission to champion quality and excellence,” he says.
“It’s a mission we have been supporting for more than 200 years and as a business it is vital this belief in local and quality Australian produce is celebrated in our venue as much as it is at our annual Sydney Royal Easter Show and Sydney Royal Wine, Dairy and Fine Food Competitions.
“This new menu is not only a reflection of Cyril and our incredible food and beverage team, but our wider Sydney Showground team and the values we hold close.”
