ICC Sydney to champion local produce and native ingredients with new menus

ICC Sydney to champion local produce and native ingredients with new menus

The International Convention Centre (ICC) Sydney has revealed details of its 2020 menu collection, with plant-based dishes, native ingredients and superfoods set to be front and centre.

Curated by ICC Sydney’s executive chef, Tony Panetta, beverage operations and cellar manager William Wilson, and director of culinary services Lynell Peck, the menus also focus on local produce.

A new wine list, made up of 100 per cent New South Wales-based suppliers, with an emphasis on organic and bio-dynamic wines, will also feature.

Furthermore, some of ICC Sydney’s signature and most sought-after dishes – known as ‘ICC Sydney Icons’ – will be retained.

“With one in 10 Australians now eating all or almost all vegetarian food, and plant-based eating on the rise globally, we’ve interlaced the menu with new plant-based dishes to serve all preferences,” Panetta said.

“We’ve also ensured that our 10 most popular dishes, which are consistently favourites at any occasion, have remained available as iconic options for guests, including the ever-favourite duck ravioli, torched Hiramasa kingfish and the much-loved Neapolitan dessert.”

ICC Sydney chief executive Geoff Donaghy added that the menu collection remains “at the forefront of culinary trends”, while maintaining the venue’s “signature approach” to premium service.

“Our new menu boasts more choice than ever, with the introduction of over 40 plant-based options, more native ingredients and fresh, local superfoods to provide an extensive range of dishes that accommodate our delegates’ evolving palates,” he said.

“In classic ICC Sydney style, our menu collection includes options that cater to all event types, from on-stand exhibition catering to fine dining banquets in our grand ballroom, and everything in between.”

For a taste of what ICC Sydney is serving up in 2020, check out the below video:

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