The Calyx, situated in the Royal Botanic Garden Sydney, has launched a new vegan menu for corporate events.

The new menu has been crafted in collaboration with on-site caterer Laissez-faire Catering and aims to embody the principles of zero-impact and plant-based dining to align with the location’s aims of environmental responsibility.

The plant-based offerings include roasted eggplant and tahini pannacotta, Moroccan lentil vegetable pie and a triple chocolate brownie.

The Calyx Sales Manager, Astrid Renigeris, said the offerings underscore the venue’s dedication to sustainability and a move towards zero-waste in catering.

“The Calyx is at the forefront of this movement, setting a new standard for eco-conscious gatherings,” Ms Renigeris 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.”

The menu highlights locally sourced ingredients such as vegetables harvested in the Hawkesbury area and bread from Botany.