The International Convention Centre Sydney (ICC Sydney) has unveiled its inaugural menu, which is split into fourteen collections.
Opening in December 2016, dishes at ICC Sydney will be refreshed at least eight times a year, in line with the availability of seasonal produce from local and regional providers.
The culinary team, led by director of culinary services, Lynell Peck and executive chef, Tony Panetta has created ‘smart’ menus comprising fresh, seasonal and ethically sourced ingredients. The team worked with nutritionist Joanna McMillan to create dishes that drive physical and mental performance, including Australian king prawns with lemon verbena and kohlrabi; chicken with seasonal berries and ricotta finished with splash of Prosecco; and kingfish, corn and kombucha.
Panetta said “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.”
ICC Sydney will set a new benchmark for conference dining, added Peck.
“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.
The menus will cater for all dietary requirements, including allergens, religious and lifestyle choices.
Australian king prawns with lemon verbena and kohlrabi
Chicken with seasonal berries and ricotta
Kingfish, corn and kombucha.
Tony Panetta and Michael Belcher