SUBSCRIBE

Plated Menu

Back

GLUTEN FREE – GF

VEGAN – VE

VEGETARIAN – V

DAIRY FREE – DF

CARBON FRIENDLY – CF

PLATED

_____

Plated menu can be served for lunch and/or dinner.

 

THREE COURSE — $ 112.00 PER GUEST

PACKAGE INCLUDES:

  • Sonoma sourdough rolls
  • Pepe Saya cultured butter
  • tea and coffee
  • petit sweets
  • house made botanical waters infused with fruits, berries and herbs.

Customised three course menus start from $120.00 per guest.

 

TWO COURSE — $ 94.00 PER GUEST

PACKAGE INCLUDES:

  • Sonoma sourdough rolls
  • Pepe Saya cultured butter
  • tea and coffee
  • house made botanical waters infused with fruits, berries and herbs.

ADD PETIT SWEETS

$30.00 per stand / 12 pieces

Handcrafted ICC Sydney chocolates and bite-size dessert pastries.

 

ALTERNATIVE SERVICE CHARGE PER GUEST:

  • one course $8.80
  • two courses $12.60
  • three courses $16.00.

PRE-SET SURCHARGE*

$3.70 per guest.

 

PRE-DINNER/ OR ARRIVAL CANAPÉS

$21.50 per guest.

Chef’s own selection of three canapés, including two cold and one hot item. 30 Minutes.

 

UPGRADE TO ONE OF OUR SIGNATURE ENTRÉES

$6.50 per guest.

 

UPGRADE TO ONE OF OUR SIGNATURE MAIN COURSES

$10.50 per guest.

 

Minimum numbers 40 guests — for smaller functions labour charges may apply.

ENTRÉES

_____

  • Australian tiger prawns, bush sambal, sea purslane, nasturtium sarma, and sunrise lime GF CF DF contains seafood
  • Hunter Valley duck, baby beetroot, Garlicious Grown black garlic, pickled berries, roasted macadamia nut puree, baby turnips, rosella gel, and indigenous herbs GF CF DF contain nuts
  • Pepperberry Paroo kangaroo, heirloom beetroots, indigenous juniper, smoked carrot, NSW macadamia nut butter and beach karkalla GF CF DF contains nuts
  • Miso cured king salmon, avocado and wasabi cream, yuzu marmalade, pickled daikon, Hawkesbury beetroot, puffed wild rice and fragrant herb salad GF CF DF contains seafood
  • Maple glazed Bannockburn chicken, tamari soy, tempura zucchini flower, Garlicious Grown black garlic and desert lime
  • Confit eggplant and zucchini tartare, toasted sesame, piquillo peppers, vegan labna, tomato butter and crispy rice GF VE CF
  • Malfroy’s honey glazed Berkshire pork fillet, braised radicchio, muntries, Cipollini onion, Pine Nuts, Agrodolce sauce and crackling GF contains nuts
  • Slow roasted lamb, pepperberry yoghurt, beetroot puree, carrots in honey, spiced hazelnuts, baby turnips and anise jus contains nuts

ICONIC

_____

  • Cured Hiramasa Kingfish, preserved kabu turnips, finger lime caviar, fennel, fragrant herbs, and fried onions GF DF CF contains seafood
  • Buffalo ricotta, green pea and lemon ravioli, spinach, truffle cream emulsion and ricotta salata V CF
  • Pan seared potato ‘scallops’, fried enoki mushroom, truffled scorched cabbage crème, sugar peas and chickpea cress GF VE CF

MAINS

_____

  • Roasted Humpty-doo barramundi, salt cod brandade croquettes, prawn bouillabaisse, pencil leeks, karkalla, baby herb salad, and lemon myrtle dressing CF contains seafood
  • Cowra Valley lamb rump, saltbush, snow pea puree, sauteed greens, Block 11 pumpkin dauphinoise, toasted freekeh and wild thyme jus contains nuts
  • Cavolo nero, pumpkin, potato and quinoa ‘boudin’, Warrigal greens, fern seeds, pumpkin ‘butter’ sauce GF VE CF
  • Ras al Hanout spiced Girraween chicken and English spinach ballotine, with caraway seeds, sage, onion and parmesan cheese, creamed celeriac and jus GF
  • Slow braised Riverina beef cheek, creamy polenta, pepperonata, zucchini flowers, asparagus, gauffrette potatoes and mustard jus GF 
  • 12 hour braised Margra lamb, confit potato, smoked eggplant, NSW goats curd, pistachio nuts, peas and radicchio GF contains nuts
  • Twice cooked Berkshire pork, parsnip cream, native tamarind, Tuscan cabbage, cipollini onions, crackling crumbs and vincotto jus GF
  • Riverina MB2+ eye fillet, smoked potato puree, roasted seasonal vegetables, butter poached baby onions, wilted greens, and red wine jus GF

ICONIC

_____

  • Slow cooked Tasmanian salmon, cime de rapa, carrot puree, caper yoghurt, smashed peas and harissa oil GF CF contains seafood
  • Roasted Girraween chicken, sweet corn gnocchi, enoki mushrooms, marjoram and bush tomato butter
  • Root vegetable pave, braised mung beans, Garlicious grown black garlic, grilled seasonal mushrooms, charred onion, shaved asparagus with mushroom jus and parsnip chips GF VE CF

SIGNATURE DISHES

_____

ICC Sydney’s signature menu combines hand selected premium ingredients and seasonal produce from local farmers with a mastered, balanced combination of ingredients and flavours to create the perfect dish.

 

ENTRÉE MAIN AND DESSERT — $127.00 PER GUEST

PACKAGE INCLUDES:

  • Sonoma sourdough rolls
  • Pepe Saya cultured butter
  • tea and coffee
  • petit sweets
  • house made botanical waters infused with fruits, berries and herbs.

 

ENTRÉE AND MAIN — $109.00 PER GUEST

PACKAGE INCLUDES:

  • Sonoma sourdough rolls
  • Pepe Saya cultured butter
  • tea and coffee
  • house made botanical waters infused with fruits, berries and herbs.

ADD PETIT SWEETS

$30.00 per stand / 12 pieces

Handcrafted ICC Sydney chocolates and bite-size dessert pastries.

 

ALTERNATIVE SERVICE CHARGE PER GUEST:

  • one course $8.80
  • two courses $12.60
  • three courses $16.00.

PRE-SET SURCHARGE*

$3.70 per guest.

 

PRE-DINNER/ OR ARRIVAL CANAPÉS

$21.50 per guest.

Chef’s own selection of three canapés, including two cold and one hot item.

 

Minimum numbers 40 guests — for smaller functions labour charges may apply.

SIGNATURE ENTRÉES

_____

  • Lemongrass soy pork loin, seared Abrolhos scallops, pearl onion, cardamom, carrot and butternut squash purée, pickled blackberry with pork jus  contains seafood
  • Roasted Cowra lamb backstrap, sesame dukkah saltbush labneh, charred zucchini, chickpea tendrils, bush tomato dust and Harissa emulsion GF
  • Smoked Aylesbury duck breast, Quandong marmalade, potato fondant, pea puree, fennel pollen and marsala jus GF contains nuts
  • Australian king prawns, Coffs Harbour blue swimmer crab and zucchinni flower boudin, egg yolk and sunrise lime emulsion with wax flower GF CF DF contains seafood
  • Roasted Hunter Valley spatchcock, truffle parsnip puree, marigold and Geraldton wax flower, verjuice compressed pears, blackberries and lemon verbena GF
  • Archie Rose gin cured King salmon, garlic buttermilk, edamame beans, compressed green apple and walnut salsa, mandarin gel, pickled radish, and herb oil GF CF contains seafood contains nuts

SIGNATURE MAINS

_____

  • Roasted grey mackerel, poached potato, burnt leek, seasonal mushrooms, Garlicious grown black garlic, karkalla with creamy tomato and parmesan fondue CF GF contains seafood
  • Roasted Hunter Valley duck breast, braised duck croquette, Davidson’s plum butterscotch, sweet potato puree, braised red cabbage, burnt onion, pickled muntries and jus
  • Aquna Sustainable Murray River cod, Jervis Bay mussels, native greens, confit eschallots, Kipfler potato mousseline, with mussel bisque GF CF contains seafood.
  • Slow cooked Riverina Black Angus chuck tail short rib MB2+, Spigarello, potato galette, poached pearl onions, pepper leaf and Grana Padano parmesan butter and wild thyme pangrattato
  • Lemon and oregano rubbed Lamb rack, sweet potato cream, Malfroy’s Gold honey and cumin glazed baby carrots, confit eschallots, grilled baby leeks and Jus GF
  • Roasted Kurobuta Berkshire pork, black pudding, poached Hawkesbury calamari, pickled mustard seeds, burnt organic apple puree, cauliflower cream and cider braised pearl onions GF contains seafood

PLATED

_____

DESSERTS

_____

  • Passionfruit bavarois, mango and lemon myrtle jelly, yoghurt mousse, coconut marshmallow and passionfruit ice cream
  • Warm pistachio nut baklava, caramelised honey kataifi, Medjool dates, strawberries and rose with vanilla ice cream contains nuts
  • Chocolate, beetroot and Alto olive oil cake, chocolate coconut ganache, raspberry and rosella gel, fresh raspberries with chocolate ice cream GF VE CF
  • Citrus pavlova – Mandarin mousse, blood orange cream, crispy meringues and grapefruit sorbet GF
  • Dark chocolate and crème de menthe mousse, milk chocolate craquant, cocoa nibs, and alcohol-free Irish cream ice cream GF
  • Roasted Bethonga pineapple, spiced coconut cake, whipped cardamom cream, coconut and lime sorbet GF VE CF contains nuts
  • Strawberry parfait, Pepe Saya crème fraiche, strawberries and lime, linseed crumble, whipped white chocolate and pepperberries GF
  •  Decadent Zokoko chocolate orange cake, Davidson’s plum compote, pistachio nuts, star anise ice cream contains nuts

    ICONIC

    _____

    • Baked raspberry and lime cheesecake, white chocolate mousse, crispy meringues, raspberry and rosella sorbet GF
    • Rose infused watermelon with strawberries and mint, coconut labneh, crispy chickpea meringue, lychee sorbet GF VE CF
    • Milk chocolate and vanilla bean mousse with Malfroy’s honey curd, toasted hazelnuts, caramel ice cream GF contains nuts

      SHARED MINI DESSERTS

      _____

      Select 3 items:

      • Zokoko chocolate orange cake, Davidson’s plum compote, mandarin jelly and pistachio nuts CF contains nuts
      • Strawberries and cream choux bun CF
      • Salted caramel and vanilla bean mousse, Malfroy’s gold honey, burnt butter crunch GF 
      • White chocolate, honey and almond cake, caramelised biscuit crunch, milk chocolate glaze contains nuts
      • Banoffee tart – Banana brulee with a toffee sauce and a hint of lime
      • Block 11 organic rhubarb, lime and raspberry cheesecake
      • Passionfruit bavarois, mango and lemon myrtle jelly, coconut marshmallow, coconut crunch CF
      • Chocolate, beetroot and Alto olive oil cake, chocolate coconut ganache with fresh raspberries GF VE CF

      NSW ARTISAN CHEESE PLATTERS

      _____

      $19.00 per guest

      • Three locally selected NSW cheeses with fruit pastes, crackers and breads V

        BEVERAGE PACKAGES

        _____

          BEER AND ALCOHOL FREE BEVERAGES INCLUDED IN EACH PACKAGE.

          For Sommelier and Trophy packages, select one white and one red wine.

          Add a cocktail on arrival from our small batch cocktail list for $8.50 per guest.

          CLASSIC PACKAGE

          _____

          4 hours $63.50

          5 Hours $72.50

           

          • Craigmoor Chardonnay Pinot Noir NV, Central Ranges, NSW
          • Tyrrell’s Semillon Sauvignon Blanc, Hunter Valley & Orange, NSW
          • Secret Garden Shiraz, Murray Darling, NSW

          REGIONAL PACKAGE

          _____

          4 hours $72.50

          5 Hours $82.75

           

          • Lock & Key NV Sparkling, Tumbarumba, NSW
          • Thomas Wines Synergy Semillon, Hunter Valley, NSW
          • Luna Rosa Rosado, Central Ranges, NSW
          • De Iuliis Shiraz, Hunter Valley, NSW

          SOMMELIER’S PACKAGE

          _____

          4 hours $81.00

          5 Hours $92.25

           

          • Printhie Vintage Sparkling, Orange, NSW
          • Scarborough Vermentino, Hunter Valley, NSW
          • Philip Shaw No. 19 Sauvignon Blanc, Orange, NSW
          • Hungerford Hill Pinot Gris, Tumbarumba, NSW
          • De Iuliis Rosé, Hunter Valley, NSW
          • Ross Hill Tom Cabernet Sauvignon, Orange, NSW
          • Montrose Black Shiraz, Mudgee, NSW
          • McWilliams 660 Pinot Noir, Tumbarumba, NSW

          TROPHY PACKAGE

          _____

          4 hours $89.50

          5 Hours $101.75

           

          • Hungerford Hill Dalliance, Tumbarumba, NSW
          • Tyrrell’s HVD Semillon, Hunter Valley, NSW
          • Robert Stein Dry Riesling, Mudgee, NSW
          • Swinging Bridge Mrs Payten Chardonnay, Orange, NSW
          • Margan Rose and Bramble Rosé, Broke Fordwich, NSW
          • Tamburlaine Point 65 Organic Malbec, Orange, NSW
          • Sweetwater Estate Shiraz, Hunter Valley, NSW
          • Margan Barbera, Broke Fordwich, NSW

          BEER

          _____

          • 4 Pines Pacific Ale
          • Asahi Super Dry

          ALCOHOL FREE

          _____

          • Sobah and Peroni 0.0% alcohol free beers and McGuigan Zero alcohol free sparkling wine are available from all bars
          • Selection of juice, mineral water and soft drinks
          • House made botanical water

          UPGRADE AND ACTIVATIONS

          _____

            ICC Sydney’s highly experienced beverage team can enhance any event with a range of special beverages and activations.

            Prices are in addition to any beverage package based on full numbers of guests.

            COCKTAILS

            _____

            Our team has created a range of delicious and visually appealing cocktails that can be easily served to large groups, including:

            • cosmopolitan
            • espresso martini
            • Aperol spritz
            • Lyre’s Amalfi spritz (alcohol free).

            Serve any one of these cocktails on arrival in addition to a beverage package for $8.00 per guest based on full numbers of guests. Serve a second cocktail option for an additional $2.20 per guest.

            STONE AND WOOD

            _____

            Stone and Wood Pacific Ale was first brewed in Byron Bay in 2008 and was one of the most original, unique and delicious craft beers produced in Australia.

             

            $2.50 per guest for the first hour, $0.50 per guest for each extra hour in addition to any package.

            CRAFT BEER CANS

            _____

            Upgrade your event with a selection of six seasonal beers from these independent, local craft breweries:

            • Young Henry’s, Newtown
            • Wayward, Camperdown
            • Batch Brewing Company,

            $4.50 per guest for the first hour, $1.00 per guest for each extra hour in addition to any package.

            AFTER DINNER BAR

            _____

            New South Wales produces some of the world’s best dessert wines and our after dinner bar features a wide selection of styles including the multiple trophy winning De Bortoli Noble One along with fortified wines, a delicious medium-sweet cider and stout beer.

             

            $4.00 per guest, served after dinner in addition to any package.

            AFTER DINNER WHISKY BAR

            _____

            Enhance our After Dinner Bar with a range of whiskies from some of the best producers from Australia, Scotland, United States and Japan along with trophy winning dessert and fortified wines.

             

            $8.00 per guest for the first hour after dinner, $2.00 per guest for each extra hour if required, in addition to any package.

            ALCOHOL FREE OPTIONS

            _____

            JUICE AND SOFT DRINK TO THE TABLE

            _____

            1 hour $6.75

            Additional hours $4.25

             

            Carafes of orange juice, cranberry juice and botanical water are set on tables with other soft drink options available from stations around the room.

            ALCOHOL FREE SEATED MEALS

            _____

            1 hour $14.00

            Additional hours $4.90

             

            Choose a mocktail for arrival drinks with carafes of orange juice, cranberry juice and botanical water set on each table along with other soft drink options served on request.

             

            Choose one mocktail from:

            • Lyre’s Amalfi spritz
            • passionfruit caprioska.

            0% ALCOHOL CANAPÉ PARTY

            _____

            1 hour $19.50

            Additional hours $7.00

             

            The perfect package for gala events where no alcohol needs to be served.

             

            Start your event with pre dinner drinks featuring an alcohol free spritz, sparkling and rosé wines and a wide range of craft beers.

            • Lyre’s Amalfi spritz
            • McGuigan Zero Sparkling and Rosé
            • McGuigan Zero Sauvignon Blanc
            • McGuigan Zero Shiraz
            • Sobah Pepperberry IPA and Finger Lime Cerveza
            • Heineken 0 Alcohol Free Lager
            • selection of juice, mineral water and soft drinks
            • house made botanical

            ICC Sydney will make every effort to cater for guests with special dietary requirements, i.e. vegetarian, vegan, gluten free or lactose intolerant or allergies at no extra charge.*

            Any other additional special meal requests will incur a $10 surcharge per person. Please note charges will also apply for requirements including but not limited to Kosher and Halal requests. Important notice — Although every possible precaution has been taken to ensure that these menu items are allergen free, certain items may still contain traces of allergic ingredients as they are prepared in facilities that also process milk, egg, gluten containing products, lupin, fish, crustacean, soybean, sesame seeds and nut products. Menus items may change due to seasonal availability. After midnight surcharge of $8.25 applies per guest, per hour. A surcharge applies on Sundays of $10.00 per guest and Public Holidays $17.50 per guest.

            *All food and beverage prices shown are for the 2024 calendar year only, are in Australian dollars (AUD) and are inclusive of GST. Please allow an increase of 6% to 8% per annum thereafter for the Menu Collection pricing.