Lunch Menu

GLUTEN FREE – GF

VEGAN – VE

VEGETARIAN – V

DAIRY FREE – DF

CARBON FRIENDLY – CF

SYDNEY EATS

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$53.00 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 fruits, berries and herbs.

Food will be served from stations.

 

To add banquet tables for guests to be seated, please add $11.50 per guest.

 

A requested change to the daily menu will incur a $6.00 per item, per guest charge.

 

Minimum numbers 40 guests — for smaller functions labour charges may apply.

MONDAY

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Lunch

Salad

  • Roasted butternut pumpkin and kale salad, shaved zucchini, roasted grapes, Grana Padano, toasted pinenuts and sherry vinaigrette GF V CF contains nuts

Sandwich

  • Smoked turkey, cranberry mustard, Swiss cheese, cucumber, rocket and pickled onion

Wrap

  • Vegan Banh Mi with BBQ tofu, wild mushroom pate, pickled cucumber, daikon, shredded carrot, roasted peanuts and coriander VE CF contains nuts

Hot dish

  • Lamb biryani, river mint raita, crispy onions with peanuts and chilli chutney GF contains nuts

Plant based

  • ALTO olive oil braised eggplant, salça tomatoes, confit onions and garlic, parsley and dill, cracked mountain pepper with steamed rice GF VE CF

Hand item

  • Ricotta, feta and spinach pastizzi V CF

Sweet

  • Baked Jannei goats cheesecake, passionfruit and mango glaze GF V

TUESDAY

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Lunch

Salad

  • Baby cos lettuce, fennel, avocado, capers, egg, shaved Grana Padano, wild thyme pangrattato and creamy herb dressing V CF

Sandwich

  • Smashed curry egg, spinach leaves, dill, and chives V DF CF

Wrap

  • Grilled chicken, provolone cheese, celery, herb mayonnaise, tomato, and gem lettuce

Hot dish

  • Japanese style braised beef with daikon, ginger, green shallots, brown rice, edamame, sesame and furikake seasoning  GF DF

Plant based

  • Tofu curry with carrot, zucchini, green peas, and Pandan rice GF VE CF

Hand item

  • Potato and pea samosa VE CF

Sweet

  • Carrot cake with pineapple and cream cheese mousse CF

SYDNEY EATS

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WEDNESDAY

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Lunch

Salad

  • Roasted beetroot, pearled farro, grilled halloumi cheese, pickled red onion, pomegranate arils, rocket leaves and citrus dressing V CF

Sandwich

  • Beef pastrami, provolone cheese, pickled cucumber, mustard, rocket leaves, sauerkraut, horseradish, and dill mayo

Wrap

  • Smashed chickpea, baby lettuce, charred capsicum, NSW goat’s cheese with kalamata olives and basil pesto V CF

Hot dish

  • Rambo butter chicken, pulao rice with coriander yoghurt and Poppadom’s GF

Plant based

  • Hokkien noodles, Asian vegetables, carrot, mushrooms, green beans with XO mushroom sauce VE CF

Hand item

  • Spiced corn empanada V CF

Sweet

  • Opera torte – Almond cake with milk chocolate mousse and dark chocolate coffee glaze contains nuts

THURSDAY

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Lunch

Salad

  • Potato salad, with sun-dried tomatoes, olives, Vannella feta cheese, baby capers, dill leaves and zesty Greek dressing V CF

Sandwich

  • BLAT — bacon, lettuce, avocado, and tomato DF

Wrap

  • Sesame falafel with tabbouleh, tomato, chilli mayonnaise, pickled red onion and spinach VE CF

Hot dish

  • Oven roasted local Sword fish, indigenous pepperberry sweet potatoes, green beans, fennel orange salad, and finger lime butter sauce GF CF contains seafood

Plant based

  • Coconut chickpea curry, bush tomato and caramelised onion, rice pilaf and coriander chutney GF VE CF

Hand item

  • Saffron and manchego cheese arancini with truffle aioli V CF

Sweet

  • Block 11 organic orange, pistachio and rose financier GF V CF contains nuts

SYDNEY EATS

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FRIDAY

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Lunch

Salad

  • Charred broccoli, Malfroy’s honey roasted carrots, Puy lentils, red capsicum, parsley and tahini dressing GF V DF CF

Sandwich

  • Poached chicken, shallots, shredded carrot, daikon, coriander, cucumber, toasted sesame seeds, chilli mayonnaise DF

Wrap

  • Aloo tikki wrap – smashed potatoes, peas, caramelised onions, spinach, tomato and cucumber with curried veganaise VE CF

Hot dish

  • Sweet basil and chilli chicken, fragrant herbs, lime, and chilli glaze with steamed Jasmine rice GF DF

Plant based

  • Ras-el-hanout chickpea tagine, Tuscan spinach, bell peppers, preserved lemon with Moroccan style semolina cous cous VE CF

Hand item

  • BBQ Pork Bun

Sweet

  •  Coconut panna cotta, balsamic strawberries and pepperberry GF CF

SYDNEY EATS

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SATURDAY

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Lunch

Salad

  • Turkish ‘Piyaz’ salad – Braised cannellini beans, heirloom tomatoes, pickled Spanish onions, parsley, sumac and pomegranate dressing GF VE CF

Sandwich

  • Shaved honey smoked ham, iceberg lettuce, tomato, cucumber, shallots, carrot, dijonnaise DF CF

Wrap

  • Sumac roasted cauliflower, spinach, piquillo peppers, Vannella feta, currants, and parsley pesto V CF

Hot dish

  • Kung Pao chicken, hoisin, sweet peppers, spring onion, toasted peanuts, black vinegar, soy and fragrant Jasmine rice GF DF contains nuts

Plant based

  • Harissa spiced vegan kofta, kipfler potato and tomato stew with pilaf rice GF VE CF

Hand item

  • Assorted sushi roll with wasabi, soy and pickled ginger GF DF contains seafood

Sweet

  • Caramelised apple and blueberry cake V CF

SUNDAY

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Lunch

Salad

  • Roasted cauliflower, rocket leaves and radicchio with fried capers, golden raisins, and balsamic vinaigrette GF VE CF

Sandwich

  • Avocado, lettuce, seasonal mushroom, and tomato sandwich VE CF

Wrap

  • Buffalo chicken wrap, shredded cheddar, carrot, lettuce, avocado and ranch mayonnaise

Hot dish

  • Soy braised pork, Asian greens, mushrooms, chilli and coriander sauce GF DF

Plant based

  • Tempeh katsu, yellow curry sauce, river mint, pickled radish, sesame and anise myrtle rice pilaf GF VE CF

Hand item

  • Chicken and cumin calzone

Sweet

  • Coconut chocolate fudge slice GF V

BUILD YOUR OWN SYDNEY EATS

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$60.00 PER GUEST

Stand up style lunch of hot and cold items.

 

CHOICE OF ONE FOOD ITEM:

  • salad
  • sandwich
  • wrap
  • hot protein
  • plant based
  • hand item
  • sweet.

PACKAGE INCLUDES:

  • coffee, tea, hot chocolate
  • whole seasonal fruit
  • house made botanical water infused with fruits, berries and herbs.

Food will be served from stations.

 

To add banquet tables for guests to be seated, please add $11.50 per guest.

 

Minimum numbers 40 guests — for smaller functions labour charges may apply.

SALAD

_____

  • Roasted potato salad with sun-dried tomatoes, olives, Vannella feta cheese, baby capers, dill leaves and zesty Greek dressing V CF
  • Baby cos lettuce, fennel, avocado, capers, egg, shaved Grana Padano, wild thyme pangrattato and creamy herb dressing V CF
  • Charred broccoli, Malfroy’s honey roasted carrots, Puy lentils, red capsicum, parsley and tahini dressing GF V DF CF
  • Roasted beetroot, pearled farro, grilled halloumi cheese, pickled red onion, pomegranate arils, rocket leaves and citrus dressing V CF
  • Turkish ‘Piyaz’ salad – Braised cannellini beans, heirloom tomatoes, pickled Spanish onions, parsley, sumac and pomegranate dressing GF VE CF
  • Roasted cauliflower, rocket leaves and radicchio with fried capers, golden raisins, and balsamic vinaigrette GF VE CF

    SANDWICH

    _____

    • Smashed curried egg, spinach leaves, dill and chives V DF CF
    • Beef pastrami, provolone cheese, pickled cucumber, mustard, rocket leaves, sauerkraut, horseradish, and dill mayo
    • Shaved honey smoked ham, iceberg lettuce, tomato, cucumber, shallots, carrot, dijonnaise DF
    • Poached chicken, shallots, shredded carrot, daikon, coriander, toasted sesame seeds, chilli mayonnaise DF
    • Smoked turkey, cranberry mustard, Swiss cheese, cucumber, rocket and pickled onion
    • BLAT — bacon, lettuce, avocado, and tomato DF

    WRAP

    _____

    • Buffalo chicken wrap, shredded cheddar, carrot, lettuce, avocado and ranch mayonnaise DF
    • Grilled chicken, celery, herb mayonnaise, tomato, and gem lettuce
    • Vegan Banh Mi wrap with BBQ tofu, pickled cucumber, daikon, shredded carrot, roasted peanuts and coriander VE CF contains nuts
    • Aloo tikki wrap – smashed potatoes, peas, caramelised onions, spinach, tomato and cucumber with curried veganaise VE CF
    • Sumac roasted cauliflower, spinach, piquillo peppers, Vannella feta, currants, and parsley pesto V CF

    HOT PROTEIN

    _____

    • Japanese style braised beef with daikon, ginger, green shallots, brown rice, edamame, sesame and furikake seasoning GF DF
    • Oven roasted local Sword fish, indigenous pepperberry sweet potatoes, green beans, fennel orange salad, and finger lime butter sauce GF CF contains seafood
    • Lamb biryani, river mint raita, crispy onions with peanut and chilli chutney GF contains nuts
    • Soy braised pork, Asian greens, mushrooms, chilli and coriander GF DF
    • Sweet basil and chilli chicken, fragrant herbs, lime and chilli glaze with steamed jasmine rice GF DF
    • Rambo butter chicken, pulao rice with coriander yoghurt and Poppadom’s GF

    BUILD YOUR OWN SYDNEY EATS

    _____

    PLANT BASED

    _____

    • Coconut chickpea curry, bush tomato and caramelised onion rice pilaf and coriander chutney GF VE CF
    • Ras-el-hanout chickpea tagine, Tuscan spinach, bell peppers, preserved lemon with Moroccan style semolina cous cous VE CF
    • Hokkien noodles, Asian vegetables, carrot, seasonal mushrooms, green beans with XO mushroom sauce VE CF
    • Tempeh katsu, yellow curry sauce, river mint, pickled radish and anise myrtle rice pilaf GF VE CF
    • Tofu curry with carrot, zucchini, green peas, and Pandan rice GF VE CF

    HAND ITEM

    _____

    • Ricotta, feta and spinach pastizzi V CF
    • BBQ pork bun
    • Spiced corn empanada V CF
    • Chicken and cumin calzone
    • Potato and pea samosa VE CF

    SWEET

    _____

    • Zesty glazed lemon and blueberry cake CF
    • Baked Jannei goat’s cheesecake, passionfruit and mango glaze GF V
    • Coconut panna cotta, balsamic strawberries and pepperberry GF CF
    • Opera torte – Almond cake with milk chocolate mousse and dark chocolate coffee glaze contains nuts
    • Carrot cake with pineapple and cream cheese mousse CF

    STAND UP LUNCHEON BUFFET

    _____

    $ 66.00 PER GUEST

    Stand up style lunch of hot and cold items including:

    • house made dips and bread
    • choice of 6 selections: choose 3 cold including slider bun or finger sandwiches, 2 hot and 1 dessert item
    • tea
    • coffee
    • hot chocolate
    • house made botanical water infused with fruits, berries and herbs.

    Add additional cold, hot or dessert item for $8.60 per item, per guest.

    Minimum numbers 40 guests — for smaller functions labour charges may apply.

    COLD

    _____

    • Seared Australian tuna, green beans, cranberries, confit onions, fragrant herbs with lemon and mustard dressing GF DF contains seafood
    • Casarecce pasta salad, Vannella ricotta cheese, sundried tomatoes, spinach, grilled zucchini, and basil pesto
    • Poke bowl — teriyaki chicken, seasoned brown rice, avocado, pickled vegetables and edamame beans GF 
    • Vegetarian rice paper rolls with chilli vinegar GF VE CF
    • Assorted sushi and nigiri with soy and pickled ginger GF DF contains seafood

    SLIDER BUN

    _____

    • Poached local prawn, iceberg, tomato and Old Bay seasoned aioli CF contains seafood
    • Smoked turkey, cranberry jam and brie cheese
    • Curried egg, chives and iceberg V CF
    • Heirloom tomato, local bocconcini cheese, basil, olive tapenade and sesame hummus V CF

    FINGER SANDWICHES

    _____

    • Poached chicken, celery, seeded mustard mayonnaise DF
    • Shaved local ham, pickles, grain mustard and Swiss cheese
    • Tuna, mayonnaise, and pickle cucumber DF CF contains seafood
    • Cucumber, cream cheese, dill fronds V CF

    HOT

    _____

    • Miso glazed local salmon, sushi rice, enoki mushroom, green onion and pickled ginger salad GF CF contains seafood
    • Smoked beef brisket, potato mash, collard greens and thyme jus GF
    • Crispy pork belly, honey pineapple caramel, mac and cheese, braised red cabbage and thyme pangrattato
    • Rambo butter chicken, pulao rice with coriander yoghurt and Poppadom’s GF
    • Green pea and basil pesto gnocchi, Warrigal greens, vegan parmesan cheese and crème fraiche GF VE CF
    • Cauliflower pakora, braised yellow lentils with quinoa, tomato and pomegranate arils GF VE CF

    DESSERT

    _____

    • Tiramisu choux bun with coffee cream and mascarpone
    • Citrus cake with lemon curd mousse and blueberry glaze CF
    • Tropical slice – mango and passionfruit compote, malibu mousse, pineapple glaze on coconut jaconde GF CF
    • Coconut panna cotta, balsamic strawberries and pepperberry GF CF
    • Carrot cake with pineapple and cream cheese mousse
    • Opera torte – Almond cake with milk chocolate mousse and dark chocolate coffee glaze contains nuts

    STAND UP LUNCH

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    A wide selection of soft drink options served from beverage stations including:

    • organic kombucha
    • orange juice & apple juice
    • soft drinks
    • sparkling

     

    $6.75 per person for up to one hour’s service.

    $2.25 per guest for each additional 30 minutes.

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    BEVERAGE PACKAGES

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      BEER AND ALCOHOL FREE BEVERAGES INCLUDED IN EACH PACKAGE.

      For Sommelier and Trophy packages, select one white and one red wine.

       

      Add a cocktail on arrival from our small batch cocktail list for $8.50 per guest.

      JUICE AND SOFT DRINKS TO THE TABLE

      _____

      Carafes of orange juice, apple juice and botanical water are set on tables with other soft drink options available from stations around the room.

       

      $6.75 per person for up to one hour’s service.

      $2.25 per guest for each additional 30 minutes.

      CLASSIC PACKAGE

      _____

      1 hour $30.25

      1.5 hours $36.50

      2 Hours $42.00

       

      • Craigmoor Chardonnay Pinot Noir NV, Central Ranges, NSW
      • Tyrrell’s Semillon Sauvignon Blanc, Hunter Valley & Orange, NSW
      • Secret Garden Shiraz, Murray Darling, NSW

      REGIONAL PACKAGE

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      1 hour $36.00

      1.5 hours $43.00

      2 Hours $49.25

       

      • Lock & Key NV Sparkling, Tumbarumba, NSW
      • Thomas Wines Synergy Semillon, Hunter Valley, NSW
      • Luna Rosa Rosado, Central Ranges, NSW
      • De Iuliis Shiraz, Hunter Valley, NSW

      SOMMELIER’S PACKAGE

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      1 hour $41.25

      1.5 hours $48.75

      2 Hours $55.75

       

      • Printhie Vintage Sparkling, Orange, NSW
      • Scarborough Vermentino, Hunter Valley, NSW
      • Philip Shaw No. 19 Sauvignon Blanc, Orange, NSW
      • Hungerford Hill Pinot Gris, Tumbarumba, NSW
      • De Iuliis Rosé, Hunter Valley, NSW
      • Ross Hill Tom Cabernet Sauvignon, Orange, NSW
      • Montrose Black Shiraz, Mudgee, NSW
      • McWilliams 660 Pinot Noir, Tumbarumba, NSW

      TROPHY PACKAGE

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      1 hour $46.75

      1.5 hours $54.50

      2 Hours $62.00

       

      • Hungerford Hill Dalliance, Tumbarumba, NSW
      • Tyrrell’s HVD Semillon, Hunter Valley, NSW
      • Robert Stein Dry Riesling, Mudgee, NSW
      • Swinging Bridge Mrs Payten Chardonnay, Orange, NSW
      • Margan Rose and Bramble Rosé, Broke Fordwich, NSW
      • Tamburlaine Point 65 Organic Malbec, Orange, NSW
      • Sweetwater Estate Shiraz, Hunter Valley, NSW
      • Margan Barbera, Broke Fordwich, NSW

      BEER

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      • 4 Pines Pacific Ale
      • Asahi Super Dry

      ALCOHOL FREE

      _____

      • Sobah and Peroni 0% alcohol free beers and McGuigan Zero alcohol free sparkling wine are available from all bars
      • Selection of juice, mineral water and soft drinks
      • House made botanical water

      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 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 $8.25 per guest, Sunday $10.00 per guest and Public Holidays $17.50 per guest will be applied.

      *All food and beverage prices shown are for the 2024 calendar year only, are in Australian dollars (AUD) and are inclusive of GST. Please allow an increase of 6% to 8% per annum thereafter for the Menu Collection pricing.