MENU COLLECTION - ICC Sydney
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2020
MENU COLLECTION
CHRISTMAS
Bringing together the best emerging culinary trends, the
new menu features an extended range of plant-based
options, native ingredients and superfoods, alongside
beloved iconic ICC Sydney dishes.
FESTIVE FESTIVE TA S T E O F CHRISTMAS FESTIVE MID WEEK ALCOHOL FREE
MENU SHARING MENU CHRISTMAS PA R T Y B E V E R A G E PA C K A G E PA C K A G E
FEEDING YOUR At the heart of ICC Sydney’s culinary offering is its Feeding Your Performance philosophy, which
sets culinary trends, has a focus on supporting a wide variety of tastes and showcases the best of
PERFORMANCE New South Wales sustainable suppliers. By sourcing ingredients through local supply chains, we’re
contributing to our region’s development and employment opportunities. We’re also backing
farmers who grow high quality, sustainable, and specialty produce.
Evolving from food that fuels performance, ICC Sydney’s philosophy is based on three key pillars:
authenticity, balance and expertise. Our culinary team uses the best ingredients combined with their
knowledge of food, respect for produce and provenance to enhance delegate experiences based
on choice, balance and flavour.
The 2020 menu has been developed to provide more choice for clients and delegates, no matter
what the occasion it features an extended range of plant-based options, native ingredients and
superfoods, alongside beloved iconic ICC Sydney dishes.
Authenticity – we’re focused on ethical Balance – we provide a variety of proteins, Expertise – our secret? We’re a team of
produce, team work, supplier relationships, cooking methods and diversity in our dishes to informed food gourmets and wine connoisseurs
anticipating the needs of our clients and satisfy the changing preferences of the millions who are dedicated to providing quality, mouth-
collaborating on delivering memorable of guests we welcome through our doors. watering dishes.
moments.
VEGAN = VE V E G E TA R I A N = V GLUTEN FREE = GF
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 nuts products. Menu items may change due to seasonal availability. After midnight surcharge $7 per guest
Sunday $8.50 per guest. All
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$15 per guest.
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16 January 2019 2
FESTIVE MENU _
ENTRÉE
$13 4 P E R G U E S T Poached Australian king prawns, avocado, salad leaves,
radishes and vanilla saffron vinaigrette G F
Slow cooked ocean trout, potato and celeriac terrine, peach,
snow pea tendrils, grains and leaves
Glazed chicken breast, grilled nectarines, watercress and Half roasted spatchcock, honey glazed heirloom carrots,
Our special mid-week* three course Willowbrae goats cheese G F summer vegetables, lardons and mustard sauce G F
plated Christmas inspired menu served
Hot smoked salmon, zucchini flower and apple salad, fennel
with a 4-hour festive beverage package. and black garlic G F _
DESSERT
Roasted summer vegetable tart, mixed pickled mushrooms Individual Christmas fruit pudding with crème anglaise, rum
and Roma tomato salsa V and raisin ice cream V
Eggnog pannacotta, blackberry compote and gingerbread
_
MAIN COURSE crumble
Roasted Kurobuta porchetta with spiced apple stuffing, potato Spiced roasted pears, cinnamon ice cream and chocolate
puree and caramelised leeks caramel sauce with whisky espuma foam
Slow roasted NSW beef, Yorkshire pudding, potato gratin, Iced nougat parfait, malt wine gel and cherry confit with quinoa
asparagus spears and truffled mushrooms cinnamon crumbs
Roast turkey breast with pistachio and cranberry stuffing, green All served with brewed coffee, tea and mini Christmas fruit
beans and crispy kipfler potatoes mince pies.
Based at the foothills of the Hawkesbury
Valley, the family run business has a 100-goat
dairy farm that produces a range of quality
*Monday to Thursday during the months of artisan goats milk cheeses and yoghurts.
November and December WI LLOWB R A E CH E V RE CH E E SE FA RM
BY DAV I D A N D K A R E N BO RG
16 January 2019 3FESTIVE SHARING _
S H A R I N G P L AT T E R S A N D B O W L S _
SIDES
MENU A selection of two-sliced local artisan cured meats, cheeses,
pickled vegetables and breads
Baby sebago potato salad, mustard, chives, lemon and
tarragon V
$13 2 P E R G U E S T Glazed chicken breast, grilled nectarine, watercress and Heirloom carrots and smoked honey thyme butter V
$86 PER GUEST Willowbrae goats cheese G F
Charred green cannonball cabbage, lardons, peas and parsley
( F O O D O N LY ) Hot smoked salmon, zucchini flower and apple salad, fennel
and black garlic G F Roasted cauliflower, carrots, currants and smoked almonds
with and yoghurt dressing V
Fresh creamy labna, smoky eggplant, green pea hummus,
Mid-week* Christmas feast designed to
_
grilled bread, mint and walnut dukka V
share, served to the centre of each table. DESSERT
Select one dish from the sharing platters
and bowls, two protein dishes, two sides _
PROTEIN Christmas fruit pudding with brandy anglaise V
Ginger and passionfruit trifle
and one dessert. All served with a 4-hour Honey, orange and bourbon glazed ham with roasted apples
GF
festive beverage package. Caramelised apple mousse on shortbread
Slow roasted NSW beef, Yorkshire pudding and jus
Gingerbread choux buns with milk chocolate caramel
Galantine of chicken with a herb farce G F
Served with brewed coffee, tea and mini Christmas fruit mince
Baked Tasmanian salmon with lemon and cress G F pies
Roasted pork, grilled pears and
pear gastrique G F
Calamansi tart, mandarin marmalade,
*Monday to Thursday during the months of
November and December hibiscus and elderberry sauce, pink
grapefruit jelly and sesame wafer
16 January 2019 4TA S T E O F _
W A I T E R T R AY S E R V I C E _
B U F F E T S TAT I O N
CHRISTMAS Blue cheese, fig, walnut and quince galette Fried buttermilk chicken, pickled carrot, savoy and Cajun aioli
$15 6 P E R G U E S T Prawn cocktail, lemon gel, iceberg and tarragon G F Braised beef ragout, creamy polenta and herb gremolata G F
Lamb and mushroom duxelle Wellingtons Sweet and sour chickpeas, naan bread and cucumber yoghurt
V
Mid-week* Christmas cocktail and Crispy pork belly, Granny Smith apples and Christmas spices
GF
Grazing menu (3 hours) served with a
4-hour festive beverage package.
_
D E C A D E N T C H O C O L AT E F O U N TA I N S
_
L I V E C A R V I N G S TAT I O N Three, two-tiered chocolate fountains with your choice of white,
dark or milk chocolate V
Leg of glazed honey baked Christmas ham, rare roast beef and
turkey breast, served with traditional condiments and Marsala Six dipping items — pineapple, strawberries, marshmallows,
gravy G F wafer sticks, mini spiced ginger cookies and waffles
All served with brewed coffee, tea and mini Christmas fruit
mince pies
*Monday to Thursday during the months of
November and December
16 January 2019 5C H R I S T M A S PA R T Y _
C H R I S T M A S PA R T Y _
F E S T I V E M I D W E E K B E V E R AG E PAC K AG E
$15.50 per guest 4 hour festive mid-week package.
Cheese station Showcasing some of the best wine regions in NSW, this
Festive favourite enhancements. package includes premium sparkling, rosé, white and red
Add a sparkle to everyone’s evening and $15.50 per guest wines, two beers, juices and soft drinks.
Candy bar treat station
finish off with a special treat.
$15.50 per guest
_
A L C O H O L F R E E PAC K AG E
FESTIVE MID WEEK Ice cream parlour
4 hour alcohol free juice and soft drink package.
B E V E R A G E PA C K A G E $7 per guest Mocktails on arrival.
Arrival festive cocktail
$54
$7 per guest
Craft beer bar with a range of seasonal beers from
independent local craft breweries
ALCOHOL FREE
PA C K A G E
$24.50
*Monday to Thursday during the months of
November and December
16 January 2019 6You can also read
