International Convention Centre Sydney (ICC Sydney) has launched its 2020 Menu Collection.
The 2020 menus have been carefully curated by ICC Sydney’s executive chef Tony Panetta, beverage operations & cellar manager William Wilson and director of culinary services Lynell Peck to meet the evolving tastes of clients and their guests.
The 2020 Menu Collection features more plant-based dishes, native ingredients and superfoods set across menus catering to the variety and flexibility required in today’s events – from Pop Up Experiences and Grazing Tables to Build Your Own menus and Indian Jain options.
Panetta said in addition to the new features, the 2020 Menu Collection has retained some of its signature and most sought after dishes known as ICC Sydney Icons.
“With one in ten Australians now eating all or almost all vegetarian food, and plant-based eating on the rise globally, we’ve interlaced the menu with new plant-based dishes to serve all preferences,” he said.
“We’ve also ensured that our 10 most popular dishes, which are consistently favourites at any occasion, have remained available as iconic options for guests – including the ever-favourite duck ravioli, torched Hiramasa kingfish and the much-loved Neapolitan dessert”.
Maintaining a focus on using as much locally sourced produce as possible and supporting farmers across its home state, ICC Sydney’s 2020 Menu Collection will be paired with a new wine list, made up entirely of New South Wales-based suppliers with an added emphasis on organic and bio-dynamic wines.
“Our successful regional approach speaks for itself in our flavour-rich dishes made with premium local produce, and our NSW wine list collection,” said Peck.
“We couldn’t be more excited for 2020, where we’ll continue to support our plentiful region by celebrating the best of NSW in our menus.”