International Convention Centre Sydney (ICC Sydney), managed by ASM Global, has released its 2025 Menu Collection, building on its sustainably designed food and beverage portfolio with new interactive culinary experiences that enhance delegate connection at events.
ICC Sydney’s interactive cooking stations are entertaining, functional and on trend. From the ‘Burrata Bar’ featuring Vannella burrata, stracciatella wrapped in buffalo mozzarella with ‘ICC Sydney custom blend’ ALTO olive oil, to the mouth-watering ‘Dumpling Station’ of assorted dumplings, dim sum, gyoza and pork buns, the ‘Smoke House’ experience championing inhouse smoked New South Wales beef brisket served with a range of diner classics, the ‘Spice Box’ that injects the flavours of India and Thailand into a Sydney event, and the ‘Mexican Cantina’ spanning quesadillas, tacos and enchiladas—ICC Sydney’s gastronomic experiences allow for a closer encounter with their knowledgeable culinary chefs.
ICC Sydney Director of Culinary Services, Lynell Peck said, “This year, we set out to inspire event delegates of all generations by providing unique food and beverage experiences.
“Our 2025 Menu Collection has the power to connect people through food—not only to each other but to Sydney’s vibrant culture and community,” Peck said.
Executive Chef, Rakesh Pillai said, “Our experienced kitchen team has used the finest seasonal produce, including Indigenous herbs and spices, to present our latest Menu Collection. Our plated and signature dishes have been carefully crafted to showcase the best of our region while helping organisers to reduce environmental impact by selecting lower carbon options.