ICC Sydney serves up its 2020 Menu Collection
10 December 2019
The 2020 menus have been carefully curated by ICC Sydney’s Executive Chef, Tony Panetta, Beverage Operations & Cellar Manager, William Wilson and Director of Culinary Services, Lynell Peck in a move to provide even more choice for clients and delegates, no matter what the occasion.
Created to meet the evolving tastes of clients and their guests, the 2020 Menu Collection features more plant-based dishes, native ingredients and superfoods set across menus catering to the variety and flexibility required in today’s events - from Pop Up Experiences and Grazing Tables to Build Your Own menus and Indian Jain options.
ICC Sydney CEO, Geoff Donaghy said the menu 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.
“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.”
ICC Sydney Executive Chef, Tony Panetta said in addition to the new features, the 2020 Menu Collection has retained some of its signature and most sought after dishes known as ICC Sydney Icons.
“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”.
Maintaining a focus on using as much locally sourced produce as possible and supporting farmers across its home state, 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 added emphasis on organic and bio-dynamic wines.
ICC Sydney Director of Culinary Services, Lynell Peck said they’re continuing their ongoing commitment to showcasing the best NSW suppliers while providing economic returns for the state.
“Our successful regional approach speaks for itself in our flavour-rich dishes made with premium local produce, and our NSW wine list collection.
“We couldn’t be more excited for 2020, where we’ll continue to support our plentiful region by celebrating the best of NSW in our menus.”
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.
*2018 Roy Morgan report, ‘Rise of Vegetarianism’