Ahead of the opening of Tākina, Wellington’s new industry leading conference centre, in June 2023, the Tākina Events’ culinary team is rolling out a new menu placing sustainability at its core.
“Our mission is to nourish people and ideas with local, sustainable, and delicious cuisine,” says Executive Chef Ilavarasu Rajendran. “With sustainability at its core our menu has created diverse offerings that features regional, seasonal ingredients which save on food miles.”
A crucial part of Tākina Events’ food philosophy has focused on collaborating with local suppliers. Servicing both Tākina and Te Papa, New Zealand’s national museum, the new menu will showcase a vibrant taste of the capital with 90% of suppliers based in the Wellington Region.
The development of culinary offerings is continually geared towards reducing the environmental footprint of Tākina Events while nurturing and preserving the values of Mana Taonga. These guiding principles acknowledge the vital part local communities play in sourcing our produce and telling our region’s story.
The 2023 Menu Collection has breakfast, lunch, dinner, and canape dishes for clients to choose from, covering a diverse range of tastes and occasions, including: Sago crisp cured salmon with avocado crème fraiche and espelette, green garlic prawns with crab, and new potato salad and sauce vierge.
Tākina Events proudly offers its clients industry-leading culinary services to ensure every event is elevated with the perfect cuisine.