GLUTEN FREE – GF
VEGAN – VE
VEGETARIAN – V
DAIRY FREE – DF
CARBON FRIENDLY –
PLATED
Plated menu can be served for lunch and/or dinner.
THREE COURSE — $116.00 per guest
Package includes:
- Sonoma sourdough rolls
- Pepe Saya cultured butter
- tea and coffee
- petit sweets
- house made botanical waters infused with seasonal fruits and herbs.
Customised 3 course menu starts from $125.00 per guest.
TWO COURSE — $97.75 per guest
Package includes:
- Sonoma sourdough rolls
- Pepe Saya cultured butter
- tea and coffee
- house made botanical waters infused with seasonal fruits and herbs.
Add Petit Sweets for $31.25 per stand/12 pieces
Handcrafted ICC Sydney chocolates and bite-sized dessert pastries.
Alternative Service Charge Per Guest:
- 1 course $9.25
- 2 courses $13.00
- 3 courses $16.75
Pre-set Surcharge*
$3.75 per guest.
Pre-dinner / Or Arrival Canapés for $22.25 per guest.
Chefs own selection of 3 canapés including 2 cold and 1 hot item. 30 Minutes.
Upgrade to one of our Signature Entrées for $6.75 per guest.
Upgrade to one of our Signature Main Courses for $11.00 per guest.
Minimum 40 guests — for smaller functions labour charges may apply.
ENTRÉES
- Vannella burrata, Block 11 blood orange and fennel jam, heirloom tomatoes, ICC Sydney blend ALTO olive oil, kibbled mountain pepper and fennel pollen GF V
- Poached Australian prawns, corn succotash, sweet potato cream, asparagus, lemon verbena gel, micro herbs and squid ink cracker contains seafood
- Textures of beetroot with corella pear, vegan feta cheese, pickled pearl onions, coastal succulents, mandarin foam, caramelised Kootingal organic pecan nut crumbs GF VE contains nuts
- Cherry wood smoked Hunter Valley duck, roasted baby beets, Garlicious Grown black garlic, soy poached berries, Pepe Saya mascarpone, tiny turnips, rosella gel and micro purslane GF
- Axel vodka cured Tasmanian salmon with pepperberry, smoked buttermilk dill sauce, pickled green apples, yuzu gel, red radish, munyeroo, salmon pearls and furikake wafer contains seafood
- Roasted Berkshire pork, almond cream, emu apples, rhubarb compote, Indigenous herbs, pine nuts, Agrodolce sauce and crackling GF contains nuts
- Scorched Hiramasa Kingfish, pepper berries, sweet kabu turnips, mandarin gel, Byron Bay finger lime caviar, pickled fennel, fragrant herbs, tiger’s milk with jalapenos and nori rice wafers GF DF contains seafood
ICONIC
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Buffalo ricotta, green pea and lemon ravioli, spinach, truffle cream emulsion and ricotta salata V
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Pepperberry Paroo kangaroo, heirloom beetroots, indigenous juniper, smoked carrot, Brother Mountain macadamia nut butter and beach karkalla GF contains nuts
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Maple glazed Bannockburn chicken, tamari soy, tempura zucchini blossom, Garlicious Grown black garlic and desert lime
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Twice cooked Crookwell potatoes, Garlicious Grown black garlic puree, scorched cabbage and truffled leek crème, cabernet sauvignon vinegar pearls, Byron Bay finger lime and tonburi GF VE
MAINS
- 12-hour braised Junee lamb shoulder, eggplant and potato moussaka, bush tomato ghanoush, labneh, shaved zucchini and radish salad, gremolata crumbs with molasses jus GF
- Country style Girraween chicken, pomme mousseline, asparagus, Malfroy’s Gold honey glazed heirloom carrots, king brown mushrooms, charred leeks, kale chicharron and porcini jus GF
- Roasted Daintree barramundi, Australian prawn, zucchini flower boudin, finger fennel, karkalla, saffron and nduja beurre blanc contains seafood
- Cowra Valley lamb rump, lamb rib pithvier, snow pea puree, sauteed greens, butter poached carrots, Vannella feta cheese and Davidson’s plum jus
- Chickpea miso braised cabbage brik, savoy cabbage mandu dumpling, seasonal mushrooms, crispy potato noodles with sesame and chives GF VE
- Saltbush spiced Girraween chicken roulade, with fennel seeds, lemon, and wild thyme, glazed wingette, truffled celeriac cream and sauce Diane GF
- Pressed Kurobuta pork belly, parsnip cream, Block 11 green apple and honey gel, Tuscan cabbage, cipollini onions, pork scratching’s and vincotto jus GF
ICONIC
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Riverina MB2+ eye fillet, smoked potato puree, roasted seasonal vegetables, butter poached baby onions, wilted greens, and red wine jus GF
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Slow cooked Tasmanian salmon, cime de rapa, carrot puree, caper yoghurt, smashed peas and harissa oil GF contains seafood
-
Slow braised Riverina beef cheek, creamy polenta, pepperonata, zucchini flowers, asparagus, gaufrettes potatoes and mustard jus GF
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Root vegetable pave, braised mung beans, Garlicious Grown black garlic, grilled seasonal mushrooms, charred onion, shaved asparagus with mushroom jus and parsnip chip GF VE
SIGNATURE DISHES
ICC Sydney’s signature menu combines hand selected premium ingredients and seasonal produce from local farmers with a mastered balanced combination of ingredients and flavours to create the perfect dish.
ENTRÉE, MAIN AND DESSERT — $132.00 per guest
Package includes:
- Sonoma sourdough rolls
- Pepe Saya cultured butter
- tea and coffee
- petit sweets
- house made botanical waters infused with seasonal fruits and herbs.
ENTRÉE AND MAIN — $113.00 per guest
Package includes:
- Sonoma sourdough rolls
- Pepe Saya cultured butter
- tea and coffee
- house made botanical waters infused with seasonal fruits and herbs.
Add Petit Sweets for $31.25 per stand/12 pieces
Handcrafted ICC Sydney chocolates and bite-sized dessert pastries.
Alternative Service Charge Per Guest:
- 1 course $9.25
- 2 courses $13.00
- 3 courses $16.75
Pre-set Surcharge*
$3.75 per guest.
Pre-Dinner / Or Arrival Canapés for $22.25 per guest.
Chefs own selection of 3 canapés including 2 cold and 1 hot item. 30 Minutes.
Minimum 40 guests — for smaller functions labour charges may apply.
SIGNATURE ENTRÉES
- Tasmanian king salmon tataki, wok fried snake beans, pickled red chili, sesame and wasabi aioli, tamari ponzu, crispy shallots and baby coriander contains seafood
- Fremantle octopus carpaccio, pickled baby beetroots, scorched citrus fruits, chilli mayo, fried potato noodles and green oil contains seafood
- Malfroy’s Gold honey and malt glazed Hunter Valley quail, Block 11 pumpkin cream, native greens, and mountain pepper chimichurri GF
- Australian king prawns, burnt carrot puree, pickled kohlrabi with spanner crab, baby radishes, egg yolk and sunrise lime emulsion, salmon pearls and sea succulents GF DF contains seafood
- Roasted Margra lamb backstrap, beetroot purée, Garlicious Grown black garlic, sweet potato fondant, roasted cauliflower, and herb jus GF
SIGNATURE MAINS
- Wildfire spiced Humpty- Doo barramundi, spanner crab croquettes, seasonal mushrooms, charred pencil leeks, Brother Mountain macadamia nut romesco and sea succulents GF contains nuts contains seafood
- Chargrilled Browns Mountain blue-eye cod, Jervis Bay mussels, warrigal greens, pearl onions, Kipfler potatoes and bergamot beurre blanc sauce with Byron Bay finger lime GF contains seafood
- Roasted Margra lamb rack, oven baked beetroots, rainbow chard, black currant purée, fennel, and Scamorza cheese suppli and garlic jus GF
- Slow cooked Riverina Black Angus chuck tail short rib MB2+, Spigarello, potato galette, cippolini onions, pepper leaf and Grana Padano parmesan butter and wild thyme pangrattato
- Smoked Aylesbury duck, confit duck brik, honeynut squash, muntries, and munyeroo with anise jus GF
PLATED DESSERTS AND CHEESES
DESSERTS
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Block 11 organic lemon cheesecake, torched meringue shards, Pepe Saya sour cream gelato, lemon, and basil fluid gel
-
Tiramisu mascarpone mousse, Seven Mills roasted coffee almond praline, coffee cremeux, chocolate tuile, Kahlua jelly contains nuts
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Baba au rhum, passionfruit curd, white chocolate cream, mango and lime salsa , lemon myrtle meringue
-
Dark chocolate and crème de menthe mousse, milk chocolate craquant, cocoa nibs, Jersey milk mint ice cream GF
-
Strawberry parfait, Pepe Saya crème fraiche, strawberries and lime, linseed crumble, whipped white chocolate and native pepperberries GF
-
Roasted peanut and salted caramel bar, milk chocolate mousse, peanut praline, vanilla jaconde contains nuts
ICONIC
- Passionfruit bavarois, mango and lemon myrtle jelly, yoghurt mousse, coconut marshmallow and passionfruit ice cream
- Rose infused watermelon with strawberries, mint, coconut labneh, crispy chickpea meringue and lychee sorbet GF VE
- Milk chocolate and vanilla bean mousse, Malfroy’s Gold honey curd, toasted hazelnuts and caramel ice cream GF contains nuts
- Chocolate and Alto olive oil cake, bitter chocolate mousse, raspberry gel, coconut sorbet GF VE
SHARED MINI DESSERTS
Select 3
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Zokoko bitter chocolate Swiss roll, strawberry gum and cherry jam, coconut gel
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Raspberry choux bun, pistachio nut praline, raspberry whipped ganache contains nuts
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Roasted peanut slice, milk chocolate mousse, peanut praline, vanilla jaconde contains nuts
-
Malfroy’s Gold honey cake, caramel glaze, white chocolate cream
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Passionfruit and CopperTree Farm butter caramel tart, coconut wafer
-
Banoffee tart, lime infused banana brulee and toffee sauce GF
-
Pepe Saya sour cream and lemon cheesecake, torched meringue calamansi gel
-
Block 11 organic mandarin bavarois, white chocolate crunch, lime marshmallow
NSW ARTISAN CHEESE PLATTERS
$19.00 per guest
Selection of 3 NSW cheeses with fruit pastes, crackers and breads V
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.