GLUTEN FREE – GF
VEGAN – VE
VEGETARIAN – V
DAIRY FREE – DF
CARBON FRIENDLY –
SYDNEY EATS
$55.00 per guest
Stand up style lunch of hot and cold items including:
- tea
- coffee
- hot chocolate
- whole seasonal fruit
- house made botanical water infused with seasonal fruits and herbs.
Food will be served from stations. To add banquet tables for guests to be seated, please add $12.00 per guest. A requested change to the daily menu will incur a $6.25 per item, per guest. Minimum 40 guests – for smaller functions labour charges may apply.
MONDAY
Lunch
Salad
- Roasted beetroot and sweet potato salad with quinoa, pickled red onion, pomegranate rubies, rocket leaves, feta cheese and citrus dressing GF V
- Miso cucumber and radish salad with edamame beans, sesame and ginger dressing GF VE
Wrap
- Shredded chicken, coriander, mint, lemon, BBQ corn and jalapeno aioli
- Vegan bánh mì with BBQ tofu, wild mushroom pate, pickled cucumber, daikon, shredded carrot, roasted peanuts and coriander VE contains nuts
Hot dish
- Paprika and lemon rubbed BBQ chicken, salt bush spiced sweet potato with parsley and preserved lemon salad GF
- Slow braised beef with daikon, ginger, green shallots, brown rice, edamame, sesame and furikake seasoning GF DF
Plant based
- Sri Lankan style eggplant and potato with yellow curry sauce, tempered curry leaves and coconut rice GF VE
Sweet
- Tiramisu – coffee soaked savoiardi biscuits with mascarpone cream and cocoa
TUESDAY
Lunch
Salad
- Caesar salad, shaved Grana Padano, crispy bacon, egg, creamy herb dressing and pangrattato
- Moroccan style chickpea salad with carrots, cucumber, toasted Kootingal organic pecan nuts, parsley and dates GF VE contains nuts
Wrap
- Smashed curried egg, spinach leaves, dill and chives V DF
- Beef pastrami, provolone cheese, pickled cucumber, mustard, rocket leaves, sauerkraut, horseradish and dill mayo
Hot dish
- Sweet basil and chilli chicken, fragrant herbs, lime and chilli glaze with steamed jasmine rice GF DF
- BBQ pork buns with Szechuan chili jam
Plant based
- Vegan potato gnocchi ragu with puy lentils, mushrooms and green pea pesto GF VE
Sweet
- Eureka lemon crush tart with white chocolate and quark mousse
WEDNESDAY
Lunch
Salad
- Roasted butternut pumpkin and kale salad, shaved zucchini, roasted grapes, Grana Padano, toasted pinenuts and sherry vinaigrette GF V contains nuts
- Shredded wombok salad with vegetables, green onion and sesame lime dressing GF VE
Wrap
- BLAT – bacon, lettuce, avocado and tomato DF
- Smashed chickpea, baby lettuce, charred capsicum, NSW goat’s cheese with kalamata olives, sesame hummus and basil pesto V
Hot dish
- ICC Sydney’s iconic Rambo butter chicken, pulao rice with coriander yoghurt and poppadoms GF
- Oven roasted Tasmanian salmon, smashed peas with potatoes, fennel and orange salad, with dill and caper butter sauce GF contains seafood
Plant based
- Singapore style mung bean noodles, mushrooms, red peppers, carrots, and field cabbage, with spiced turmeric sauce GF VE
Sweet
- Caramelised Granny Smith apple and berry financier V
THURSDAY
Lunch
Salad
- Baby cos lettuce, fennel, avocado, capers, egg, shaved Grana Padano, wild thyme pangrattato and creamy herb dressing V
- Harissa roasted cauliflower, lentils, rocket leaves, sultanas and sesame yoghurt dressing GF VE
Wrap
- Smoked turkey, cranberry jam, Swiss cheese, cucumber, rocket, pickled onion and mustard
- Sesame falafel with tabbouleh, tomato, spinach, chilli mayonnaise, pickled red onion VE
Hot dish
- Lamb biryani, river mint raita, crispy onions with peanuts and sesame chilli chutney GF contains nuts
- Roasted chicken with mushrooms, white wine and creamy herb sauce
Plant based
- Coconut chickpea curry, bush tomato and caramelised onion, rice pilaf and coriander chutney GF VE
Sweet
- Classic opera torte – hazelnut cake with milk chocolate mousse and dark chocolate coffee glaze contains nuts
FRIDAY
Lunch
Salad
- Roma tomato and green bean salad with chickpeas, feta cheese and dill fronds GF V
- Roasted Crookwell potato salad with spring onions, radishes, basil, lemon zest and rocket pesto GF V
Wrap
- Poached chicken, shallots, shredded carrot, daikon, coriander, cucumber, toasted sesame seeds and chili mayonnaise DF
- Sumac roasted cauliflower, spinach, piquillo peppers, Vannella feta, currants and parsley pesto V
Hot dish
- Kung Pao chicken, hoisin, sweet peppers, spring onion, toasted peanuts, black vinegar, soy and fragrant jasmine rice GF DF contains nuts
- Roasted Australian barramundi, creamy white beans with spinach and sauce vierge contains seafood
Plant based
- Smashed potato and greenpea samosa with braised lentils, coriander chilli pesto and tamarind chutney VE
Sweet
- Baked NSW goat’s cheesecake, raspberry glaze and whipped crème fraiche
SATURDAY
Lunch
Salad
- Charred broccoli, roasted red onion, rocket, dried cranberries, red capsicum, parsley and sesame tahini dressing GF DF V
- Turkish ‘Piyaz’ salad – braised cannellini beans, heirloom tomatoes, pickled Spanish onions, parsley, sumac and pomegranate dressing GF VE
Wrap
- Shaved honey smoked ham, tomato, cucumber, iceberg lettuce, shallots, carrot, dijonnaise DF
- Avocado, mushrooms, tomato and shredded lettuce VE
Hot dish
- Braised Cowra lamb tagine, with sweet potato, pearl cous cous, preserved lemon and dried apricots DF
- Saffron and manchego cheese arancini with basil sugo and Grana Padano V
Plant based
- Tofu and coconut curry with carrot, zucchini, green peas and steamed jasmine rice GF VE
Sweet
- ‘Kensington’ mango and coconut whip, vanilla sponge with mango glaze
SUNDAY
Lunch
Salad
- Roasted carrots, green peas, cauliflower, pearl barley, sunflower seeds with sesame tahini dressing GF VE
- Mediterranean kipfler potato salad with green beans, mesclun leaves, kalamata olives, boiled eggs and green goddess sauce GF V
Wrap
- Roasted sweet potato, native pepperberry, spinach, mushrooms and lemon myrtle vegan mayonnaise VE
- Buffalo chicken wrap, shredded cheddar, carrot, lettuce, avocado and ranch dressing
Hot dish
- Jerk chicken with tomato rice, sweet corn and black bean salsa
- Braised Byron Bay pork with mandarin and black vinegar, bok choy, young ginger, chilli, coriander and green onions
Plant based
- Casarecce pasta, roasted cauliflower, white beans, kale, vegan parmesan and creamy alfredo style sauce VE
Sweet
- Coconut chocolate fudge slice GF V
BUILD YOUR OWN SYDNEY EATS
$62.50 per guest
Stand up style lunch of hot and cold items.
Choice of food item:
- 2x salad
- 2x wrap
- 2x hot protein
- 1x plant based
- 1x sweet.
Package includes:
- coffee, tea, hot chocolate
- whole seasonal fruit
- house made botanical water infused with seasonal fruits and herbs.
Food will be served from stations. To add banquet tables for guests to be seated, please add $12.00 per guest. Minimum 40 guests – for smaller functions labour charges may apply.
SALAD
- Miso cucumber and radish salad with edamame beans, sesame and ginger dressing GF VE
- Caesar salad, shaved Grana Padano, crispy bacon, egg, creamy herb dressing and pangrattato
- Moroccan style chickpea salad with carrots, cucumber, toasted Kootingal organic pecan nuts, parsley and dates GF VE contains nuts
- Shredded wombok salad with vegetables, green onion and sesame lime dressing GF VE
- Harissa roasted cauliflower, lentils, rocket leaves sultanas and sesame yoghurt dressing GF VE
- Roasted Crookwell potato salad with spring onions, radishes, basil, lemon zest and rocket pesto GF V
WRAP
- Shredded chicken, coriander, mint, lemon, BBQ corn and jalapeno aioli
- Shaved honey smoked ham, tomato, cucumber, iceberg lettuce, shallots, carrot, dijonnaise DF
- Smashed chickpea, baby lettuce, charred capsicum, NSW goat’s cheese with kalamata olives, sesame hummus and basil pesto V
- BLAT – bacon, lettuce, avocado and tomato DF
- Buffalo chicken wrap, avocado, shredded cheddar, carrot, lettuce and ranch dressing
- Sumac roasted cauliflower, spinach, piquillo peppers, Vannella feta, currants, and parsley pesto V
HOT DISH
- Braised Byron Bay pork with mandarin and black vinegar, bok choy, young ginger, chilli, coriander and green onions
- ICC Sydney’s iconic Rambo butter chicken, pulao rice with coriander yoghurt and poppadoms GF
- Roasted chicken with mushrooms, white wine and creamy herb sauce
- Slow braised beef with daikon, ginger, green shallots, brown rice, edamame, sesame and furikake seasoning GF DF
- Braised Cowra lamb tagine, with sweet potato, pearl cous cous, preserved lemon and dried apricots DF
- Oven roasted Tasmanian salmon, smashed peas with potatoes, fennel and orange salad with dill and caper butter sauce GF contains seafood
PLANT BASED
- Coconut chickpea curry, bush tomato and caramelised onion, rice pilaf and coriander chutney GF VE
- Casarecce pasta, roasted cauliflower, white beans, kale, vegan parmesan and creamy alfredo style sauce VE
- Singapore style mung bean noodles, mushrooms, red peppers, carrots, and field cabbage, with spiced turmeric sauce GF VE
- Vegan potato gnocchi ragu with puy lentils, mushrooms, and green pea pesto GF VE
- Tofu and coconut curry with carrot, zucchini, green peas and pandan rice GF VE
SWEET
- Coconut chocolate fudge slice GF V
- Tiramisu – coffee soaked savoiardi biscuts with mascarpone cream and cocoa
- Classic opera torte – hazelnut cake with milk chocolate mousse and dark chocolate coffee glaze contains nuts
- Eureka lemon crush tart with white chocolate and quark mousse
- Baked NSW goat’s cheesecake, seasonal berry glaze and whipped crème fraiche
- Kensington mango and coconut whip, vanilla sponge with mango glaze
PERFORMANCE LUNCH
$68.75 per guest
Stand up style lunch of hot and cold items.
Choice of food item:
- 3x cold or finger sandwiches
- 2x hot protein
- 1x sweet.
Package includes:
- coffee, tea, hot chocolate
- house made botanical water infused with seasonal fruits and herbs.
Add additional cold, hot or dessert item for $9.00 per item, per guest. Minimum 40 guests – for smaller functions labour charges may apply.
COLD
- Sesame crusted yellow fin tuna with whipped avocado, cucumber, edamame, grated carrots, cabbage slaw, radishes and miso dressing GF DF contains seafood
- Amaranth and sesame dukkah crusted hot smoked salmon with cucumber, red peppers and snow pea tendril salad contains seafood
- Coconut poached chicken salad with papaya, kaffir lime leaves, chilli lime dressing GF
- Butter head lettuce, shaved zucchini, cucumber, green peas, roasted pepita seeds, whipped avocado with Malfroy’s Gold honey and lemon vinaigrette GF V
- Roasted carrots, cannellini beans, red radishes, Vannella feta and kale salad with green goddess dressing V
- Vegetable and tofu rice paper rolls with chilli coriander dip GF VE
- Assorted sushi and nigiri with sesame, soy and pickled ginger GF DF contains seafood
FINGER SANDWICHES
- Egg salad with mayo and chives V
- Poached chicken, celery, seeded mustard mayonnaise DF
- Shaved local ham, pickles, grain mustard and Swiss cheese
- Cucumber, cream cheese with dill fronds V
HOT
- Sesame glazed chicken with Japanese slaw, pickled ginger and lime aioli
- 12 -hour braised Cowra lamb, sweet and sour onions, miso aubergine purée, garlic oil GF
- Slow cooked beef ragu with creamy polenta and horseradish salsa verde GF
- Javanese chicken curry with kaffir lime leaves, galangal and steamed jasmine rice GF
- Oven baked ocean trout with ancient grains, sesame tahini yoghurt, parsley and preserved lemon salad contains seafood
- Green pea and basil pesto gnocchi, Warrigal greens, vegan parmesan cheese and crème fraiche GF VE
- Cauliflower pakora, braised yellow lentils with quinoa, tomato and pomegranate rubies GF VE
DESSERT
- Mango agave and coconut tapioca, passionfruit compote GF VE
- Roasted banana bread, Kootingal organic pecan nuts with coconut sugar date frosting V contains nuts
- Malfroy’s Gold honey pannacotta, fresh strawberries, burnt butter crumble GF
- Maple madeleine, Block 11 zesty lemon curd, raspberry glaze
- Dark chocolate and Alto olive oil cake, whipped almond ganache, almond praline contains nuts
ENHANCEMENT
Live cooking stations offer interactive dining experiences serving fresh, made-to-order dishes with a touch of theatre.
$20.25 per guest; includes one option, in addition to any lunch package.
LIVE INTERACTIVE COOKING STATIONS
Select one option from below:
- Casarecce pasta with Margra lamb ragu, scamorza cheese and rosemary gremolata
- Slow braised Riverina beef with truffled polenta, pecorino cheese and herb jus GF
- Pulled Jerk chicken, black bean rice with bell peppers and green onions.
ICC Sydney will make every effort to cater for guests with special dietary requirements, i.e. vegetarian, vegan, gluten free or lactose intolerant or allergies at no extra charge.*
Any other additional special meal requests will incur a $10.40 surcharge per person. Please note charges will also apply for requirements including but not limited to Kosher and Halal requests. Important notice — Although every possible precaution has been taken to ensure that these menu items are allergen free, certain items may still contain traces of allergic ingredients as they are prepared in facilities that also process milk, egg, gluten containing products, lupin, fish, crustacean, soybean, sesame seeds and nut products. Menus items may change due to seasonal availability. After midnight surcharge of $8.50 applies per guest, per hour. A surcharge applies on Sundays of 10% per guest and Public Holidays 17.5% per guest.
*All food and beverage prices shown are for the 2025 calendar year only, are in Australian dollars (AUD) and are inclusive of GST. Please allow an increase of 4% to 6% per annum thereafter for the Menu Collection pricing.