Food & Beverage
Food and beverage is a major component of a memorable event. Whether it’s all day dining for your delegates, a conference welcome event, gala dinner, charity ball or awards night, we do it all.
You’ll indulge in innovative and mouth-watering menus at the National Convention Centre Canberra, designed around fresh, quality ingredients celebrating each season. You’ll enjoy award-winning local, regional and organic produce and wines sourced from our established connections with celebrated producers. It’s an innovative culinary experience giving you a true taste of all the Canberra region offers.
2016 AHA National Award for Excellence - Chef of the Year went to Nikhil Jain, Executive Chef, who has worked in Australia, India and the United Kingdom, and for some of the best hotels in the world. Nikhil’s team of ten provides unique culinary experiences for more than 130,000 guests a year, with all catering provided in-house.
Nikhil, prepares intimate dining experiences up to conference gala dinners for 1,400 guests, designing creative culinary experiences that showcase all Canberra has to offer, including award-winning produce and wines. ‘This requires maintaining reliable and long-lasting relationships with local producers and makers, guaranteeing quality and consistency,’ says Nikhil, who scored 90% on guest satisfaction in 2015.
The Centre also runs a sustainable kitchen, processing organic waste, using certified sustainable fish, recycling fryer oil, managing food wastage (including through vermicomposting) and providing rescued food to OzHarvest. The kitchen has been recognised five years running by the ACT Government for ‘Actively Recycling’ (Actsmart program)
Executive Chef Nikhil Jain leads a culinary team of ten, all highly trained to deliver innovative culinary experiences. He has an international culinary career with global hotel brands and joined the Centre in 2012.
Chef Nikhil’s passion for food is undeniable. On many occasions over the past four years, as Executive Chef at the National Convention Centre, Nikhil has left the banquet packages aside and created something unique to the event theme. Nikhil has also plated each dish as if it was being served in a 5-star restaurant. From menu tastings, Nikhil has mirrored those dishes exactly and served up to guest numbers ranging from 400 to 1,400. Chef Nikhil is incredibly talented, humble and a joy to work with. I cannot recommend Chef Nikhil or the National Convention Centre Canberra more highly for delivering exquisite cuisine on every occasion.
Paul Donohoe, BDW Special Events