International Convention Centre Sydney (ICC Sydney) today unveils its inaugural menu from the venue’s industry-first Feeding Your Performance philosophy. Split into fourteen collections, the dishes will be served across Australia’s premier integrated convention, exhibition and entertainment precinct when it opens in December 2016.
ICC Sydney Executive Chef, Tony Panetta and Executive Pastry Chef, Michael Belcher.
The menu will continue to excite, with dishes being refreshed at least eight times a year in line with the availability of seasonal produce from local and regional providers, such as Sydney based Southern Fresh Seafood and Blue Mountains herbal and botanical company, Herbs of Life.
Working in partnership with leading nutritionist Dr Joanna MacMillan, the passionate culinary team, led by Director of Culinary Services, Lynell Peck and Executive Chef, Tony Panetta have created ‘smart’ menus comprising fresh, seasonal and ethically sourced ingredients, expertly combined to drive physical and mental performance, including:
- Australian king prawns with lemon verbena and kohlrabi, a zesty, seasonal dish with subtle citrus flavours
- Chicken with seasonal berries and ricotta which combines the nutty wholesome flavour of almonds with sweet, sharp dark fruit tones, finished with splash of prosecco
- Kingfish, corn and kombucha light flavours of Kingfish are combined with the sweetness of corn and kombucha an effervescent tea that the ancient Chinese referred to as the ‘Immortal Health Elixir’.
Tony Panetta, Executive Chef at ICC Sydney said fresh fruits, vegetables and whole grains feature prominently in the menu, as does produce sourced from local and regional suppliers who practice ethical and sustainable farming techniques.
“What we eat has always played a vital role in supporting our bodies and nutrition is a key component in business success. We have purposely created meals that are high in protein and low in saturated fats to boost the overall health of delegates and visitors and help them maintain focus. We have also increased the ratio of plant based proteins in dishes to aid digestion and concentration. We’ve focused on creating new combinations of food that work across health and enjoyment, mixing flavours, textures and influences to take visitors on a culinary journey.”
Lynell Peck, Director of Culinary Services said ICC Sydney will set a new benchmark for conference dining, as the world class in-house culinary services team will deliver a superior approach to every food and beverage experience.
“ICC Sydney is a world class venue that offers the ultimate in quality, choice and flexibility for the world’s leaders and thinkers to meet, collaborate and innovate. Nutrition is a key factor to business success, as it enables delegates to work more effectively and creatively. As such, the venue is committed to sourcing fresh, peak of season, ingredients with natural performance qualities from farmers in New South Wales who practice sustainable techniques.
“We have partnered with a broad network of local suppliers, such as Paesanella Cheese Manufacturers in Marrickville to shine a spotlight on quintessential Sydney cuisine while strengthening regional businesses with the potential to create new jobs,” she said.
Throughout Australia’s premier convention, exhibition and entertainment precinct, the menus will cater for all dietary requirements, including allergens, religious and lifestyle choices. At the heart of every recipe will be the basic principles of balance, quality, freshness and taste – the hallmarks of great food.