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GLUTEN FREE – GF

VEGAN – VE

VEGETARIAN – V

DAIRY FREE – DF

LOW CARBON – LC

Seafood Country of Origin Labelling (CoOL)

AUSTRALIAN – (A)

IMPORTED – (I) 

MIXED – (M) 

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PLATED

THREE COURSE — $119.00 per guest
Package includes:

  • Sonoma sourdough rolls
  • Pepe Saya cultured butter
  • tea, coffee and petit sweets
  • Infused botanical water.

Customised three course menu starts from $136.00 per guest.

TWO COURSE — $100.00 per guest
Package includes:

  • Sonoma sourdough rolls
  • Pepe Saya cultured butter
  • tea and coffee
  • infused botanical water.

Add Petit Sweets for $32.00 per stand/12 pieces
Handcrafted ICC Sydney chocolates and bite-sized dessert pastries.

Alternative Service Charge Per Guest:

  • one course $9.50
  • two courses $13.25
  • three courses $17.25 

Pre-set Surcharge*
$3.75 per guest.

Pre-dinner / Or Arrival Canapés for $22.75 per guest.
Chefs own selection of three canapés, including two cold and one hot item. 30 Minutes.

Upgrade to one of our Signature Entrées for $16.00 per guest.

Upgrade to one of our Signature Main Courses for $21.00 per guest.

Minimum numbers —  designed for groups of 40 or more guests. For smaller groups, additional staffing charges may apply.

Plated Menu Thumbnail

ENTRÉES

COLD

  • Poached Mooloolaba prawns (A) apple and celeriac remoulade, pickled eschallots, cos lettuce, yuzu gel, sunrise lime caviar, salmon roe, native herbs and mandarin dressing GF DF contains seafood
  • Vannella burrata ricca with heirloom tomatoes, chargrilled red pepper pesto, ALTO kalamata olive tapenade, spiced kutjera and baby herbs GF V LC
  • King salmon (A), compressed granny smith apple and cucumber, smoked trout roe, chickpea miso cauliflower puree, taki kombu, furikake cracker, Davidson’s plum ponzu sauce and dill oil DF LC contains seafood
  • Green pea and coconut parfait umami cream, scorched green peas, roasted garlic pangrattato, vadouvan, baby zucchini, yuzu vinaigrette GF VE L
  • Bannockburn chicken, pickled white radish, lime compressed qukes, smoked sriracha chilli, ginger and shallot relish and Vietnamese mint oil DF LC
  • Smoked Aquna Murray cod (A) passionfruit shiro shoyu and sago vinaigrette, petite radish, dill oil and sea succulents DF LC contains seafood 
  • Pepperberry Paroo kangaroo, heirloom beets, indigenous juniper berries, smoked carrot, Brother Mountain macadamia nut butter and native greens GF DF LC contains nuts

HOT

  • Butternut squash and goat’s cheese agnolotti with Warrigal greens, brown butter sauce, Musset Regenerative Farm mushrooms, flash fried sage and shaved grana padano cheese V LC
  • Smoked Hunter Valley duck breast, confit duck cigar, macerated golden sultana, celeriac puree, tamari cashew nut emulsion, tarragon oil and anise jus contains nuts
  • Roasted Byron Bay Berkshire pork, almond cream, emu apples, rhubarb compote, Indigenous herbs, pine nuts, agrodolce sauce and pork crackling contains nuts

    MAINS

    • Roasted Bannockburn chicken, scalloped potatoes, tarragon and snow pea puree, butter poached green asparagus, porcini mushroom soil, native thyme and pepperberry jus GF LC
    • Lamb two ways, braised Junee lamb shoulder and cutlet, polenta brik, scorched courgette and radish salad, gremolata crumbs with molasses jus GF
    • Wildfire spiced Daintree barramundi (A) with spanner crab croquettes, charred pencil leeks, Brother Mountain macadamia nut romesco and sea succulents GF LC contains nuts contains seafood 
    • Cowra Valley lamb rump, lamb rib pithivier, snow pea puree, sauteed greens, maple glazed heirloom carrots, Vannella feta cheese and Davidson’s plum jus
    • Cannonball cabbage brik with chickpea miso and savoy cabbage mandu dumpling, mushrooms, beetroot crisp with sesame seeds and chives GF VE LC
    • Girraween chicken mosaic with tarragon and truffle mousseline, roasted sweet potato, butter poached leek, mushroom ketchup, flash fried sage and vincotto jus GF LC
    • Chargrilled Riverina beef eye fillet, smoked potato puree, roasted seasonal vegetables, poached baby onions, wilted greens, and red wine jus GF
    • Slow cooked Tasmanian salmon (A), cime de rapa, carrot puree, caper yoghurt, smashed peas and harissa oil GF LC contains seafood
    • 18 hour braised Riverina beef cheek, celeriac puree, smoked ham hock croquette, poached baby radish, vichy style Dutch carrots, ALTO olive crumbs, chives, soused onions, grain mustard jus GF
    • Native spiced aubergine eye fillet, potato and leek pave, Warrigal greens, heirloom carrots, crispy tempura zucchini blossom and mushroom ragu GF VE LC

        PLATED DESSERTS AND CHEESES

        Plated Desserts and Cheeses Banner

        DESSERTS

        • Block 11 organic lemon cheesecake, torched meringue shards, Pepe Saya sour cream gelato, lemon, and basil gel

        • Passionfruit bavarois, mango and lemon myrtle jelly, yoghurt mousse, coconut marshmallow and passionfruit ice cream LC

        • Raspberry and coconut pavlova, seasonal berry marmalade, mascarpone cream, lemon balm GF LC
        • Strawberry matcha cake, yuzu curd, whipped ganache, toasted milk crumble, compressed strawberries LC
        • Sticky date cake 2.0, salted caramel, vanilla Pepe Saya buttermilk ice cream, maple glazed Kootingal organic pecan nuts contains nuts

        • Rhubarb parfait, Pepe Saya crème fraiche, strawberries and lime, linseed crumble, whipped white chocolate and native pepperberries GF

        • Golden zucchini cake, bergamot curd, compressed zucchini, citrus sponge GF VE LC
        • Dark chocolate delice, hazelnut praline, tonka bean ice cream and raspberry gel contains nuts

        • Milk chocolate and vanilla bean mousse, Malfroy’s Gold honey curd, toasted hazelnuts and caramel ice cream GF contains nuts

        SHARED MINI DESSERTS

        Select three

        • Strawberry and matcha Swiss roll, white chocolate and coconut cream, strawberry marshmallow
        • Raspberry choux bun, pistachio nut praline, raspberry whipped ganache contains nuts
        • Almond and lavender frangipane tart, blueberry and mascarpone cremeux contains nuts
        • Malfroy’s Gold honey cake, caramel glaze, white chocolate cream
        • Tiramisu mascarpone mousse, Seven Miles roasted coffee almond praline, coffee cremeux and chocolate tuile contains nuts
        • Pepe Saya sour cream and lemon cheesecake, torched meringue calamansi gel
        • Classic lemon tart, seasonal fresh raspberries, Pepe Saya mascarpone
        • Mango and passionfruit lemon myrtle bavarois, white chocolate and coconut crunch
        • Chocolate and ALTO olive oil cake, bitter chocolate mousse and raspberry gel GF VE LC

        NSW ARTISAN CHEESE PLATTERS

        $19.00 per guest
        Selection of 3 NSW cheeses with fruit pastes, crackers and breads V

        SIGNATURE MENU

        ICC Sydney’s signature menu combines hand selected premium ingredients and seasonal produce from local farmers to create the perfect dish.

        ENTRÉE, MAIN AND DESSERT — $160.00 per guest
        Package includes:

        • Sonoma sourdough bread
        • Pepe Saya cultured butter
        • marinated ALTO olives
        • one side of your choice
        • tea and coffee
        • petit sweets
        • infused botanical water.

        Pre-set Surcharge*
        $3.75 per guest.

        Pre-Dinner / Or Arrival Canapés for $22.75 per guest.

        Chefs own selection of three canapés, including two cold and one hot item. 30 Minutes.

        Minimum numbers —  designed for groups of 40 or more guests. For smaller groups, additional staffing charges may apply.

        Plated Signature Menu Thumbnail

        SIGNATURE ENTRÉES

        • Hunter Valley spatchcock Block 11 pumpkin and Warrigal greens roulade, parsnip puree, bay leaf and muntries reduction GF 
        • Coffs Harbour octopus (A), pimento peppers, roasted macadamia nut puree, Block 11 heirloom carrots and native greens sauce GF LC contains nuts contains seafood
        • Mooloolaba U5 tiger prawn (A), hand rolled fregola, confit fennel, roasted shellfish oil and marron head aioli LC contains seafood
        • Malfroy’s Gold honey and malt glazed Hunter Valley duck, beetroot puree, native greens and mountain pepperberry chimichurri GF

          SIGNATURE MAINS

          • Pan seared Aquna Murray cod (A), prawn (A) and tomato concasse, Warrigal greens, sea purslane, Avruga caviar with Hunter Valley oaked chardonnay beurre blanc GF LC contains seafood
          • Margra lamb backstrap, with pomegranate molasses glaze, roasted eggplant puree, honey glazed heirloom carrots, Garlicious black garlic harissa and pine nuts GF contains nuts
          • Chauvel citrus fed Wagyu MBS 6-7 eye fillet, truffle mash, roasted root vegetables, baby brown mushrooms, bacon jam and jus GF
          • Blackmore’s wagyu rib cap, Jerusalem artichokes, pearl onions, charred pencil leeks with porcini mushroom sauce GF

              SIGNATURE SIDES

              • Baby cos salad, avocado, tomato with green goddess dressing GF DF LC
              • Seasonal greens salad, white balsamic dressing GF DF LC
              • Roasted Queen May potatoes with olive salt and chives GF DF LC
              • Honey glazed heirloom carrots with sesame tahini yoghurt dressing GF LC
              • Charred broccolini with chilli, garlic and parmesan cheese GF LC

              SIGNATURE DESSERTS

              • Valrhona Manjari chocolate mousse, salted hazelnut caramel, cocoa nibs and caramel ice cream contains nuts
              • Block 11 organic pear and macadamia nut parfait, seasonal berries, anise myrtle and plum sorbet contains nuts
              • Pepe Saya buttermilk mousse, mandarin confit, Earl Grey tea sponge, pepita praline, compressed pear, grapefruit sorbet
              • Batlow apple tarte tatin, calvados cream, green apple puree, butter crumble and cinnamon ice cream

                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 $10.50 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 $8.75 applies per guest, per hour. A surcharge applies on Sundays of 10% up to $10.25 per guest and Public Holidays 17.5% up to $19.00 per guest. *All food and beverage prices shown are for the 2026 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.