Sydney-based culinary and events experts Laissez-faire Catering and supplier of modern Australian native products Indigiearth have brought the first-ever Indigenous degustation menu to The Calyx.
The Calyx, a venue in the heart of the Royal Botanic Garden Sydney. has a capacity of 400, boasts contemporary architecture, a large-scale living green wall, and indoor and outdoor event space options.
Event planners will be able to select a full Indigenous degustation menu starting from A$240 (US$172) per person, or tailor their cuisine to include individual native flavours mixed in with Western tastes.
Sara Flaksbard, general manager, Laissez-faire Catering said winning the contract to be the sole caterers at The Calyx for 10 years, meant being inventive and embracing what the venue represents.
“We wanted to provide something truly unique for The Calyx, a food experience in harmony with the beautiful organic space. It’s the perfect location to fuse gastronomy of native flavours and produce with the venue’s stunning flora life,” said Flaksbard.
Founder of Indigiearth, Sharon Winsor, added: “This is such a fantastic opportunity to showcase Australian Indigenous food and it’s a privilege to be involved. Not only do I get to share knowledge with other chefs, but I have the opportunity to inspire a new way of approaching menu collaborations and creations by including Indigenous philosophy.”
As well as catering for the venue’s functions, Laissez-faire Catering will also manage the café – in partnership with co-founder of the hugely popular Fishbowl, Side Room and Fish Shop, Nathan Dalah – within The Calyx which is set to re-open in July with a new kitchen and a botanic-inspired concept.
