ICC Sydney’s Executive Chef, Rakesh Pillai discusses the integration of human connection and culinary experiences at ICC Sydney.
Here at International Convention Centre Sydney (ICC Sydney), we are spicing things up in 2025 with our Menu Collection, bringing fresh, interactive culinary experiences to the table, that not only showcase sustainable dining but also help our event delegates connect in a whole new way.
With the help of my expert team of culinary professionals, we have introduced five live cooking stations, each hosted by a skilled chef. These stations go beyond the usual catering service, allowing guests to watch their food being prepared and learn about the dishes, all while enjoying something unique and delicious.
Our interactive cooking stations bring global flavours and opportunities for human connection through our:
- ‘Burrata Bar’ featuring Vannella burrata, stracciatella wrapped in buffalo mozzarella with ‘ICC Sydney custom blend’ ALTO olive oil
- ‘Dumpling Station’ of assorted dumplings, dim sum, gyoza and pork buns
- ‘Smoke House’ experience championing inhouse smoked New South Wales beef brisket served with a range of diner classics
- ‘Spice Box’ that injects the flavours of India and Thailand into a Sydney event
- ‘Mexican Cantina’ spanning quesadillas, tacos and enchiladas.
Championing local produce
Through our culinary services, we continue to prioritise sustainable procurement strategies. During FY23/24 ICC Sydney purchased $A13 million of food and beverages sourced from New South Wales (NSW) providers, and through a wine list 100% dedicated to NSW.
Our commitment to local suppliers includes celebrating First Nations culture through thoughtfully incorporated Indigenous ingredients. In our 2025 Menu Collection, this includes Kakadu plum, rosella flowers, bush tomato, lemon myrtle and warrigal greens. We are proud to incorporate these ingredients as more than just flavours – they represent a deep connection between the people and place.