Chefs' offerings in public taste test at races

The Birdcage has been the centre of fine food at the Melbourne Cup carnival for more than a decade, with caterers and celebrity chefs jostling for attention among the marquees of the front row.

Guillaume Brahimi, Neil Perry and Shannon Bennett all get a gig in the Birdcage, but this year the Victoria Racing Club has moved to extend the luxury offerings beyond the exclusive compound.

''These days you can't expect people to come out for a day at the races and eat stadium food,'' VRC chief executive David Courtney says.

''In the past the food available in general admission hasn't been much better than at a football match. By that I mean pies and fast food.

''This year we will extend what we offer and will continue to do so.''

As part of the changes, this year:

■ Shannon Bennett will build a Cafe Vue pop-up restaurant on the members' lawn.

■ A new My Kitchen Rules laneway will provide premium food in the general admission area, including a deli, Mexican restaurant and wood-fired pizza restaurant.

■ The Cellar Bar in the public area will sell G.H. Mumm champagne by the glass.

■ James Boag's will build an elevated celebration deck in the general admission area with a bar and views of the finishing post.

■ Swisse vitamins may have abandoned its Birdcage marquee, but will have a day spa facility for the general public.

■ Crown's Merrywell bar will build a pop-up restaurant selling wagyu beef burgers in The Elms area of the track.

In addition, the Hill Square area of the track will include a Julius Marlow shoeshine bar for men.

''From our members, with a new stand, to general admission, we're lifting standards across the board to keep this the best racing event in the world,'' Courtney said.