International Convention Centre Sydney (ICC Sydney) has launched its 2020 Menu Collection.
The collection brings together current culinary trends, and feature an extensive range of options to cater to all delegate preferences alongside popular ICC Sydney dishes.
Maintaining a focus on locally-sourced produce, and supporting farmers across New South Wales, ICC Sydney’s 2020 Menu Collection will be paired with a new wine list made up of 100% New South Wales-based suppliers with an emphasis on organic and bio-dynamic wines.
The 2020 menus feature more plant-based dishes, native ingredients and superfoods. They’re designed for the flexibility required in events these days, from Pop-Up Experiences and grazing tables to build-your-own menus and Indian Jain options.
ICC Sydney Executive Chef, Tony Panetta, said in addition to the new items, the 2020 Menu Collection has retained a number of signature dishes known as ICC Sydney Icons.
“With one in ten 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,” said Panetta.
“We’ve also ensured that our 10 most popular dishes, have remained available – including the ever-favourite duck ravioli, torched Hiramasa kingfish and the much-loved Neapolitan dessert,” he added.
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.
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