Our menus feature the very best produce Australia and Queensland have to offer but wherever you see the above icon, you can be assured we have sourced ‘Queensland First’, and are offering you and your guests a uniquely authentic and invigorated taste of our local cuisine at its best.
We believe the unbeatable freshness and intensity of Queensland flavours does more than inspire your tastebuds, it inspires the energy of your event!
We were very proud when our clients voted us the World’s Best Convention Centre in the International Association of Congress Centres, APEX Award 2016 -18. In a survey of national and international clients the Centre was the top performer in Food & Beverage, with double the ratings of other international convention centres.
Martin Latter, our Executive Chef is a self-confessed lifetime-advocate for the freshness of food and clarity of flavours. Martin’s stellar career has spanned continents and includes cooking for twenty-seven G20 world leaders and four generations of the British Royal Family.
He heads a team of highly experienced and talented chefs who bring their culinary expertise from all corners of the globe, share a love and enjoyment of food, and delight in creating memorable dining experiences. Freshness and the provenance of food – where it comes from and how it is produced – is important to us.
But it’s not only the Chefs, our entire Food & Beverage Team is passionate about delivering contemporary, cutting edge food, expertly matched with a carefully selected wine. Service excellence is what collectively drives our team in pursuit of delivering the complete dining experience for our guests.
Food & Beverage Service Director, John Gaudin says his objective is to take dining experiences at the Centre to a new level.
“Certainly food is the main component, but the experience is the sum of all parts – it is the high standards of personal service, the ambience, the warmth and friendliness of the hospitality”
In Queensland we are blessed to be able to access an abundance of the best quality fresh local produce. Our famous seafood is sourced from the pristine waters of the Sunshine Coast and Harvey Bay coastal areas
Our fresh fruit and vegetables are from Queensland’s Scenic Rim and Lockyer Valley, one of the top ten most fertile farming areas in the world and often referred to as Australia’s salad bowl
Our home grown beef comes from Warwick and the famous farming areas of the Darling Downs and the Scenic Rim.
Executive Chef Martin Latter and his team work closely with local farmers and producers to source the very best of our local seasonal produce. In searching out new artisan products and those of special nutritional value, Chef Martin works with the Centre’s consultant dietitian, Kerry Leech who also works with the Queensland Firebirds and Netball Australia and knows what stimulates the taste buds but also what provides much needed energy and vitality.
The Centre is committed to sourcing 80% of produce from Queensland – depending on seasonal and environmental conditions and will travel Australia-wide to secure the very best produce if not available in Queensland.
Ethical and Sustainable Produce
Our entire food philosophy is based on sourcing product from local suppliers where and whenever possible. This is our culture and the passion we share for quality and sustainability in everything we do and how we go about our business.
Our sustainability work practices in the kitchens are across the board, reducing water waste, energy efficiency and reducing waste to landfill. Our ultimate goal is to have zero food waste and to this end the Centre has installed an organic waste food dehydrator which reduces the total volume of collected food waste by 85% producing a dry nutrient rich biomass which is used as a soil enhancer for Brisbane’s Roma Street and South Bank Parklands.
The Centre’s kitchens are at the forefront of our community activities including donating more than 130.000 prepared meals to Foodbank to help feed Brisbane’s homeless.
The Centre caters for all dietary requirements – allergens, religious and lifestyle choices. Up to 25% of all meals served at an event can be classified as special dietary requirements and can result in individual dietary requests for up to 600 or more for some events.
Every individual special dietary request is expertly handled by the kitchen and delivered directly to the person. The Executive Chef and the Centre’s systems and quality assurance specialists have received training in the identification, handling and labelling of allergens.
Trust the world's best
The Brisbane Convention & Exhibition Centre has been awarded the Apex Award by the APIC association for receiving the highest client rated service out of any convention centre world wide.