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Award-winning food is king in new Royal ICC menu

December 10, 2015 Meeting Venues No Comments Email Email

Hervey Bay scallops with Nambour pineapple salsa, carrot and ginger puree and mizunaThe paddock to palate philosophy shines in the new Royal International Convention Centre’s (Royal ICC) menu, which has been influenced by award-winning, local produce. 

Nowhere else in the country can convention centre guests enjoy produce awarded gold, silver and bronze medals in the prestigious Royal Queensland Food and Wine Show (RQFWS) and the iconic Royal Queensland Show (Ekka).

The paddock to palate philosophy plays a starring role in the Royal ICC menus, with food and wine sourced directly from the finest local producers and entrants in the nation’s most prestigious competitions.

Some of the stars of the menu include the 2015 winner of Australia’s best lamb, ‘Tasmanian Royal’, the award-winning JBS Australia ‘Swift Premium Striploin’ from Western Queensland, grand champion cheese ‘Mil Lel Superior Parmesan’ along with a selection of trophy winning wines and ice creams.

New Royal ICC menu compendium

From Mooloolaba Ocean King Prawns to vegetables from the Lockyer Valley, the Royal ICC develops relationships with farmers and small producers to ensure they have access to Queensland’s finest.

Royal ICC Executive Chef Sean Cummings says it’s the venue’s unique connection to the RQFWS, Ekka and local farmers that benefits our clients and suppliers.

“The Royal ICC is the only venue in the nation to offer this array of award-winning produce on its menus,” Mr Cummings said.

Roasted lamb rack with, sweet potato cake, beetroot relish and red wine jus

“We are passionate about supporting local producers and working directly with Australian farmers.

“My team of world class chefs share the paddock to palate philosophy and our dishes are inspired by seasonality, locality and quality.”

The Royal ICC is Brisbane’s newest convention centre. The state-of-the-art convention centre has hosted more than 450 events since opening in March 2013, including Her Royal Highness, Princess Anne and Queensland’s top food critic, Des Houghton who gave rave reviews.

Twice cooked Gooralie pork belly with cauliflower puree, candied apple and cider vinegar sauce

It is located 1.5km from Brisbane’s CBD at the Brisbane Showgrounds, one of Brisbane’s most prominent events precincts.

To view the new menu please visit http://www.royalicc.com.au/planning-an-event/food-and-beverage/menu-compendium-2016

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