ICC Sydney is excited to share its 2020 Menu Collection. Bringing together the latest culinary trends, the menus feature an extensive range of delicious new options alongside its beloved iconic ICC Sydney dishes.
The 2020 Menu Collection has been carefully curated by ICC Sydney’s Executive Chef Tony Panetta, Beverage Operations & Cellar Manager William Wilson and Director of Culinary Services Lynell Peck to provide even more choice for clients and delegates, no matter the occasion.
With one in ten Australians now eating all or almost all vegetarian food, and plant-based eating on the rise globally, ICC Sydney has interlaced the menu with more than 40 plant-based dishes.
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Breakfast bowl — avocado, hazelnuts, shaved broccoli, kale, torn zucchini flowers, quinoa, seasonal beans, pressed pear and lemon[/caption]
Offering more choice than ever, the menu also includes native ingredients and fresh, local superfoods to provide an extensive range that will accommodate delegates’ evolving tastes and choices.
ICC Sydney remains at the forefront of culinary trends, with the menu designed to suit all event types, from on-stand exhibition catering to fine dining banquets and everything in between whilst maintaining the venue’s signature approach to premium service.
The 2020 Menu Collection has retained some of its signature and most sought after dishes known as ICC Sydney Icons, which are consistently favourites at any occasion – including the ever-favourite duck ravioli, torched Hiramasa kingfish and the much-loved Neapolitan dessert.
ICC Sydney’s philosophy is based on three key pillars – authenticity, balance and expertise. The culinary team at ICC Sydney use the best ingredients combined with their knowledge of food, respect for produce and provenance to enhance delegate experiences based on choice, balance and flavour.
By sourcing ingredients through local supply chains to support the NSW region’s development and employment opportunities ICC Sydney’s 2020 Menu Collection is paired with a new wine list, made up of 100 per cent New South Wales-based suppliers with an added emphasis on organic and bio-dynamic wines.
In 2018/19, the venue invested more than A$12.2 million in direct local food and beverage spend into NSW, and supported more than 129 local producers through its supply chain.
To hear more about ICC Sydney’s award-winning culinary philosophy, visit iccsydney.com.au/ or instagram.com/iccsydfood/