ICC Sydney serves authentic variety in its new 2020 menus

15 January 2020 •

ICC Sydney has recently launched its 2020 menu collection, showcasing New South Wales’ best produce to clients and delegates. Bringing together the latest culinary trends, the menu features an extensive range of options that cater to all personal preferences, alongside 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 in a move to provide even more choice for clients and delegates, no matter what 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 new plant-based dishes to serve all preferences.

ICC Sydney’s menu remains at the forefront of culinary trends while maintaining the venue’s signature approach to premium service. Boasting more choice than ever, the menu introduces over 40 plant-based options, more native ingredients and fresh, and local superfoods to provide an extensive range of dishes that accommodate delegates’ evolving palates.

The 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 much-loved Neapolitan dessert.

Using as much locally sourced produce as possible and supporting farmers across its home state is still a key focus. ICC Sydney’s 2020 Menu Collection is 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.

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.


Stop by stand C61 to meet with the team at AIME2020 and hear more about their award-winning culinary philosophy.





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