We are quite accustomed to serving guests with many dietary considerations and needs. To facilitate this we will request a dietary summary for your group at least two weeks prior to your event. In the meantime, please feel free to contact us to discuss any food allergies or specific dietary concerns you may have.
Our kitchen garden, minimal wastage kitchen and menus are all designed to create real, sustainable change and of course delicious healthy meals, based on:
· Providing good quality, seasonal, fair trade and locally farmed produce whenever possible,
· Preparing food from scratch
· Nourishing both the body and the soul by celebrating slow food
· Minimising or deleting packaging by using reusable crates, jugs and tubs
· Reducing food kilometres wherever possible
· Finding solutions for waste through composting and animal fodder
Our suppliers and our kitchen staff grow and prepare your food with care and respect, we hope that this is evident when you taste our delicious meals.We aim to educate, empower and inspire students and groups by gardening, cooking, eating and completing the cycle together. We look forward to sharing our knowledge and skills with you and your students so they have the tools to make better food choices for themselves and their families.
Our menu is always changing with the seasons, with our kitchen crews inspiration and with what we have available. There is no set menu, but the examples below will give you an idea of what we offer here at Camp Marysville:
Morning and Afternoon Tea
All served communal to each table with seasonal salad or vegetables.
Camp Marysville maintains a policy of no obvious nut or nut derivative ingredients (e.g. Peanut oil, Almond meal) in any food items provided. We also request that guests do not bring any food items which may contain nuts or nut derived ingredients to camp.