DINNER 2021 MENU - ICC Sydney
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
DINNER P L AT E D JAIN
BUFFET
2021 ME NU
GRAZING
TA B L E
Bringing together the best emerging
culinary trends, the new menu features an INDIAN FEAST
GALA BUFFET
extended range of plant-based options,
native ingredients and superfoods,
alongside beloved iconic ICC Sydney dishes.
Torched Hiramasa kingfish, corn, kombucha cucumber, yuzu and fish flossP L AT E D _
ENTRÉE _
OUR ICONIC DISHES
2 C O U R S E — $ 7 7. 5 0 Roasted spatchcock, lemon, celeriac, shallot and watercress G F Torched Hiramasa kingfish, corn, kombucha cucumber, yuzu
and fish floss G F
3 CO U R S E — $93 Beetroot cured Tasmanian salmon, Pepe Saya crème fraiche,
Australian king prawns, lemon verbena, BBQ carrot, kohlrabi
beetroot mousse, radishes, red sorrel and white chocolate G F
and puffed rice G F
Menu includes: Yellowfin tuna, Geraldton wax, pickled turnips, native pepper
Duck and shitake mushroom ravioli, dashi broth, shallots and
• Berkelo sourdough and olive oil rolls berries, macadamia nuts, apple and finger lime pearls G F
salmon pearls
• Pepe Saya cultured butter
Cowra lamb belly, smoked eggplant puree, yoghurt, baby
• tea heart onions and wild garlic flowers
• coffee
Paroo kangaroo, wattleseed pickled beetroot, radicchio,
• house made botanical waters infused with
Davidson’s plum relish, Willowbrae goat’s curd and bush
fruits, berries and herbs. dukkah G F
Customised three course menus starting Smoked Hunter Valley duck breast, heirloom beets, native
from $95 per guest. riberry, pumpkin and coastal greens G F
Slow poached Girraween free range chicken, Willowbrae goat’s
Alternative service charge per guest curd, petit vegetables, native cranberries and purslane
$7.50 one course
Buffalo ricotta, sweet green peas and lemon ravioli, basil
$11.00 two courses crème, mushroom ragout and Grana Padano V
$14.00 three courses.
Gnocchi — mushrooms, broccoli, cauliflower, kale and toasted
PRE-DINNER CANAPÉS hazelnuts V E
Chef’s own selection of three canapés, Heirloom beetroot terrine, whipped tofu, walnuts and micro
including two cold and one hot item, herb salad G F , V E
presented safely with ICC Sydney’s
EventSafe measures in place.
$17. 5 0 P E R G U E S T
GLUTEN FREE = GF VEGAN = VE V E G E TA R I A N = V
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. Public Holiday $15 per guest.
*All food and beverage prices shown are for the 2021 calendar year only, are in Australian dollars (AUD) and are inclusive of GST. Please allow an increase of
8 April 2021 2 3 per cent per annum thereafter for the menu pricing.P L AT E D _
MAIN COURSE _
OUR ICONIC DISHES
2 C O U R S E — $ 7 7. 5 0 Roasted free-range Girraween chicken, chicken croquette, corn Crispy Humpty Doo barramundi fillet, baby black lip mussels,
puree, charred corn and pencil leeks sea vegetables, Karkalla, charred leeks and saffron sauce G F
3 CO U R S E — $93
Slow cooked Petuna ocean trout, scallop boudin, fennel, Slow braised beef cheek, Pedro Ximenez, sweet potato,
zucchini flowers and sauce vierge with black olive oil G F broccoli, smoked pork kaiserfleisch and crispy anchovy
Menu includes: Roasted Riverine beef fillet, Paris mash, seasonal mushrooms, Roasted chicken breast, seasonal mushrooms, potato puree,
• Berkelo sourdough and olive oil rolls baby vegetables and truffle sauce G F baby spinach and jus G F
• Pepe Saya cultured butter
Cowra lamb rump, ras el hanout spice, white polenta, green
• tea
peas, zucchini and ricotta G F
• coffee
• house made botanical waters infused with Confit Kurobuta pork belly, confit apple, pork popcorn, parsnip
fruits, berries and herbs. and Pedro Ximenez sauce G F
Roasted Cowra lamb, salt bush, butternut pumpkin, native
Customised three course menus starting spiced potato pave, cashew nut hummus and coastal
from $95 per guest. succulents G F
Free range Girraween chicken, porcini mousse, celeriac, salt
Alternative service charge per guest
bush gnocchi, peas, caramelised onion and Garlicious grown
$7.50 one course black garlic
$11.00 two courses
$14.00 three courses. Baked Hawkesbury river heirloom beets and pumpkin, charcoal
leek, pumpkin fondant, watercress and roasted vegetable jus
G F, V E
GLUTEN FREE = GF VEGAN = VE V E G E TA R I A N = V
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. Public Holiday $15 per guest.
*All food and beverage prices shown are for the 2021 calendar year only, are in Australian dollars (AUD) and are inclusive of GST. Please allow an increase of
8 April 2021 3 3 per cent per annum thereafter for the menu pricing.P L AT E D _
DESSERT _
OUR ICONIC DISHES
2 C O U R S E — $ 7 7. 5 0 PB&J — crunchy peanut butter, raspberry gel, burnt butter ice Golden Gaytime 2.0 mousse and caramel honeycomb V
cream and Manjari dark chocolate ganache V
3 CO U R S E — $93 Calamansi tart, mandarin marmalade, hibiscus and elderberry
Passionfruit delice, mandarin sorbet, and pistachio nut crumble sauce, pink grapefruit jelly and sesame wafer V
and croissant cracker V
Dark chocolate devil’s cake, milk chocolate and Bailey’s Irish
Menu includes: Chocolate fondant, hemp seed bavarois, blackberries, Cream bavarois, crushed honeycomb, dark chocolate and
• Berkelo sourdough and olive oil rolls compressed pear and meringue V blackcurrant sorbet V
• Pepe Saya cultured butter
Spiced pumpkin brûlée, native thyme and Vannella ricotta ice Neapolitan — vanilla panna cotta, Davidson’s plum sorbet,
• tea
cream, burnt butter crunch, candied pepita praline and Valrhona chocolate mousse, wattleseed gravel, native river
• coffee
butternut pumpkin crisp G F , V mint, caramel waffle and popping candy V
• house made botanical waters infused with
fruits, berries and herbs. Twisted vanilla slice – caramelised puff pastry, vanilla bean NSW artisan cheeses $15.50 per guest
cream, balsamic strawberries V Three locally produced NSW cheeses with fruit chutneys and
Customised three course menus starting Alto olive oil cake, sour cherry compote, raspberry sorbet,
pastes, dried fruits, crackers and breads V
from $95 per guest. hemp seeds and macadamia nut crunch G F , V E
White chocolate and lemon aspen cheesecake, native river
Alternative service charge per guest
mint and wattleseed wafer V
$7.50 one course
$11.00 two courses Coconut parfait with Hawkesbury heirloom beets, raspberry
$14.00 three courses. sponge, honeycomb, Kurrajong seeds and cocoa nibs G F , V E
GLUTEN FREE = GF VEGAN = VE V E G E TA R I A N = V
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. Public Holiday $15 per guest.
*All food and beverage prices shown are for the 2021 calendar year only, are in Australian dollars (AUD) and are inclusive of GST. Please allow an increase of
8 April 2021 4 3 per cent per annum thereafter for the menu pricing.INDIAN FEAST _
APPETISER _
HOT DISHES
GALA BUFFET Mango and mint lassi G F , V Amritsari butter chicken — our famous butter chicken with light
spices and in a puréed tomato cream sauce G F
$113 P E R G U E S T
_
S TA R T E R S Kashmiri Lamb Rogan Josh — lamb slow cooked with yoghurt,
traditional spices, onion, garlic, ginger and tomato G F
Full buffet menu, presented safely with Paneer tikka, beetroot pachadi G F , V
Goan style fish curry — warm and tangy fish curry cooked with
ICC Sydney’s EventSafe measures in place: Mini lamb samosas, mint chutney coconut milk G F
• one appetiser
Aloo tikki chat, date and tamarind dip V
• five starters
• two salads Spiced cauliflower and charred sweet corn with lemon dressing _
DESSERT
V
• breads and pickles Gulab jamun with saffron syrup V
• four vegetables and starches Thanda bhartha — fire grilled smoky eggplant, tomato,
Warm rice kheer with sultanas and roasted pistachio nuts
• three hot dishes coriander, ginger and garlic G F , V E
G F, V
• steamed basmati rice
• three deserts, including sliced fruits
_
SAL ADS, BREADS AND PICKLES
Mango malai kulfi G F , V
• house made botanical waters infused with Sliced seasonal fruits G F , V E
Curried egg salad with spring onion and coriander G F , V
fruits, berries and herbs.
Sliced cucumber, red onion, green chillies G F , V
Mint raita, pickles V
Assorted naan bread, roti’s and pappadums V
_
V E G E TA B L E S A N D S TA R C H
Saag potatoes — fresh baby spinach and potatoes cooked with
traditional spices G F , V
South Indian style vegetable korma — mixed vegetables
Cooked in coconut sauce tempered with mustard seeds and
curry leaves G F , V
Paneer Lababdar — paneer cooked in rich spicy tomato sauce
G F, V
Dal Tadka — lentils cooked in tempered spices G F , V E
GLUTEN FREE = GF VEGAN = VE V E G E TA R I A N = V
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. Public Holiday $15 per guest.
*All food and beverage prices shown are for the 2021 calendar year only, are in Australian dollars (AUD) and are inclusive of GST. Please allow an increase of
8 April 2021 5 3 per cent per annum thereafter for the menu pricing.JAIN BUFFET _
APPETISER _
HOT DISHES
$92 . 50 PE R G U E S T Mango mint lassi G F , V Palak paneer — Indian cottage cheese cooked in spinach and
cashew nut gravy G F , V
Full buffet menu, presented safely with _
S TA R T E R S Sweet and sour chickpeas with tomatoes G F , V E
ICC Sydney’s EventSafe measures in place: Paneer tikka, beetroot pachadi with capsicum and mint yoghurt Rajma Masala — red kidney beans cooked in mild spices G F , V
G F, V
• one appetiser Achari Sabzi — cauliflower, green beans, capsicum cooked in
• four starters Sweet corn and cauliflower chat G F , V E mustard seeds and pickled spices G F , V E
• two salads
Dahi puri — fried mini breads topped with pomegranate arils, South Indian style pumpkin, black eyed beans and roasted
• breads and pickles coriander, yoghurt, mint chutney and spices V coconut curry G F , V E
• three hot dishes, steamed basmati rice
Sliced cucumber with coriander yoghurt G F , V Dal Tadka — lentils cooked in tempered spices G F , V E
• three desserts, including fruits
• house made botanical water infused
with fruits, berries and herbs. _
SAL ADS, BREADS AND PICKLES _
DESSERT
Curried lentils and rice salad, pomegranate arils, green mango Gulab jamun with almonds V
$72 PE R GUE S T chutney G F , V
Warm rice kheer with sultanas and roasted pistachio nuts G F , V
Spiced tomato salad, chickpeas, mint and tamarind dressing
G F, V E
Mango malai kulfi G F , V
Menu includes, presented safely with
ICC Sydney’s EventSafe measures in place: Mint raita, pickle G F , V Sliced seasonal fruits G F , V E
• one appetiser
Assorted naan bread, roti’s and pappadums V
• two salads
• breads and pickles
• two hot dishes, steamed basmati rice
• two desserts, including fruits
• house made botanical waters infused
with fruits, berries and herbs.
GLUTEN FREE = GF VEGAN = VE V E G E TA R I A N = V
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. Public Holiday $15 per guest.
*All food and beverage prices shown are for the 2021 calendar year only, are in Australian dollars (AUD) and are inclusive of GST. Please allow an increase of
8 April 2021 6 3 per cent per annum thereafter for the menu pricing.You can also read
