International Convention Centre Sydney (ICC Sydney) today unveils its inaugural menu from the venue’s industry-first Feeding Your Performance philosophy. Split into fourteen collections, the dishes will be served across Australia’s premier integrated convention, exhibition and entertainment precinct when it opens in December 2016.
The menu will continue to excite, with dishes being refreshed at least eight times a year in line with the availability of seasonal produce from local and regional providers, such as Sydney based Southern Fresh Seafood and Blue Mountains herbal and botanical company, Herbs of Life.
Working in partnership with leading nutritionist Dr Joanna McMillan, the passionate culinary team, led by Director of Culinary Services, Lynell Peck and Executive Chef, Tony Panetta have created ‘smart’ menus comprising fresh, seasonal and ethically sourced ingredients, expertly combined to drive physical and mental performance, including:
- Australian king prawns with lemon verbena and kohlrabi, a zesty, seasonal dish with subtle citrus flavours
- Chicken with seasonal berries and ricotta which combines the nutty wholesome flavour of almonds with sweet, sharp dark fruit tones, finished with splash of prosecco
- Kingfish, corn and kombucha light flavours of Kingfish are combined with the sweetness of corn and kombucha an effervescent tea that the ancient Chinese referred to as the ‘Immortal Health Elixir’.
Tony Panetta, Executive Chef at ICC Sydney said fresh fruits, vegetables and whole grains feature prominently in the menu, as does produce sourced from local and regional suppliers who practice ethical and sustainable farming techniques.