Plant‑forward menus — Q3 seasonal suites
Curated seasonal menus that make vegetables the star. Designed for weddings, corporate events and private functions across Australia.
What is plant‑forward with Optiondiscoveryhub?
Our plant‑forward philosophy focuses on seasonal produce, Australian-grown grains, legumes and ethically sourced proteins as accents. Menus are tailored to event scale, dietary requirements and local sourcing to reduce food miles and waste.
- Seasonal rotation every quarter — Q3 highlights local root vegetables and brassicas.
- Menu tiers for wedding, corporate and private events.
- Allergen-friendly adaptations and full vegan suites available.
Chef Simone Clarke
Head of culinary design — Optiondiscoveryhub
Sustainability & sourcing
We prioritise Australian growers, seasonal harvests and low‑waste production:
- Local farmers & regenerative producers
- Compostable serviceware for outdoor events
- Menu planning to minimise leftovers and optimise reuse
Ask for our supplier list and sustainability brief when requesting a proposal.
Gallery — Q3 plating & setups
FAQs
Yes — we offer dedicated vegan suites and can adapt any menu to be fully plant-based.
We provide full allergen tagging, cross-contamination controls and alternate dishes for guests with dietary needs.
We service all major metro areas and regional centres across Australia. Travel fees apply for remote locations.
Compare suites — quick guide
| Suite | Sample dishes | Price from (AUD) | Best for |
|---|---|---|---|
| Green Elegance | Beet carpaccio, polenta, pear gateau | 95 | Weddings 80+ guests |
| Nourish Buffet | Harissa chickpeas, roasted pumpkin | 42 | Corporate lunches |
| Seasonal Tasting | Garden board, charred carrots | 120 | Private tastings |