International Convention Centre Sydney (ICC Sydney) has today launched its 2020 Menu Collection. Bringing together the latest culinary trends, the menus feature an extensive range of options that cater to all delegate preferences, alongside beloved iconic ICC Sydney dishes.
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.