MENU COLLECTION - ICC Sydney
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2 0 19 MENU COLLECTION BRE AKFA S T
Rangers Valley Beef
Coffs Harbour Berries
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OUR PHILOSOPHY
At the heart of ICC Sydney’s culinary
offering is its Feeding Your Performance Westview Limes
philosophy, designed to fuel the body
and mind of delegates and support NSW
farmers. Our chefs have designed a
menu that celebrates the very best
produce of the State, with ingredients
sourced through local supply chains and
Mudgee Feta
the impact extending beyond the city
boarders and into regional NSW
communities.
B R E A K FA S T ON TH E GO
Black Radish
Orange Stone Fruits Willowbrae Goat Cheese
C O N T I N E N TA L B R E A K FA S T
Jannei Cheese Wilberforce Micro Herbs
Maroota Tomatos
S TA N D - U P B R E A K FA S T Cowra Asparagus Pitt Town Heirloom Veg Freemans Reach Vegetables
Cooks Co-Op
Breakout River Meats Sackville Herbs
S Y D N E Y S I D E R S E AT E D Sackville Honey
B R E A K FA S T Windsor Cabbage
Pecora Cheese
Alto Olives
Junee Lamb
Tarago Truffles
Batlow Apples Ulladulla Yellowfin Tuna
No Saturday surcharge. After midnight surcharge —
$6.50 per guest.
Sunday and Public Holiday surcharges apply:
Sunday — $8 per guest. Beloka Spring Water
Public holiday — $14 per guest.
Note: above surcharges are only applicable for banquet
style events i.e. not retail. Sunday and Public Holiday
surcharges are only applicable for stand-alone events.
Events that occur over multiple days DO NOT generally
incur a Sunday or Public Holiday surcharge.
All rates are based on table allocations of 10 guests. For Bermagui Blue Eye
allocations of less than 10 guests per table, additional NSW
staffing costs may apply.
All rates shown are in Australian dollars AUD and are Pambula Oysters
inclusive of GST.
All food and beverage prices are valid from 1 January 2019
until 31 December 2019.
18 December 2018 2
B R E A K FA S T _M O R N I N G F A V O U R I T E S _S A V O U R Y
ON THE GO House made coconut granola and fruit compote with vanilla Folded egg, crispy bacon and tasty cheese in a milk roll with
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$12 . 5 0 P E R I T E M infused Country Valley yoghurt V chipotle BBQ sauce
Bircher muesli with rolled oats, grated apple, dried fruits and Croque monsieur — smoked Praga ham and cheesy mustard
For the time conscious, select items nuts V béchamel on house made sourdough bread
from Morning Favourites or Savoury for
your food station. Vanilla waffle, preserved berry compote, freeze dried fruits and Breakfast bowl with raw green zucchini, quinoa hash, boiled
wattle seed anglaise V egg, Jannei Dairy goat cheese and avocado salad with crispy
Add a bottled juice for $5 shallots and sunflower seeds V
Breakfast trifle — chia tapioca, lychee, coconut and freeze dried
Add coffee $7.50 per guest fruits G F , V Locally smoked Praga ham, Swiss cheese and truss tomato
filled croissant
Or a 600ml fruit smoothie $12.50 French toast with Nutella, berries and caramelised hazelnuts V
Scrambled egg, wilted baby spinach and tomato chutney in a
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wholemeal breakfast wrap V
MORNING BOOST FRUIT SMOOTHIES
Roasted local mushrooms, mountain pepperberry, egg and
Blended with Country Valley yoghurt, milk and Malfroy’s Gold
Tallegio cheese in a soft bun V
honey
Banana, oats and blueberries V
Super Strawberry G F , V
Green matcha with native river mint G F , V
GLUTEN FREE = GF
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.
*Includes GST
18 December 2018 3
C O N T I N E N TA L _
D E L U X E C O N T I N E N TA L _S A V O U R Y
B R E A K FA S T House made coconut granola and fruit compote with vanilla Breakfast bowl with raw green zucchini, quinoa hash, boiled
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$26 PER GUE S T infused Country Valley yoghurt V egg, Jannei Dairy goat cheese and avocado salad with crispy
shallots and sunflower seeds V
Bircher muesli with rolled oats, grated apple, dried fruits and
Stand up style breakfast, served buffet nuts V Dill mustard cured salmon, horseradish cream, pickled
style: cucumber and red elk salad leaves served on an open toasted
Seasonal fruit skewers with house made wattle seed yoghurt bagel
• house made toasted muesli dipping sauce G F , V
• sliced seasonal fruit platter Crushed free-range egg, gem lettuce and bronze fennel finger
Coconut and chia seed tapioca pots with freeze dried fruits,
• breakfast pastries sandwiches V
Malfroy’s Gold honey, oats and acai berry puree V
• two fruit juices The big vegan breakfast sandwich V
• coffee and Tea Tonic teas. Coconut yoghurt, breakfast berry parfait G F , V
Caramelised field mushroom tart, Pepe Saya mascarpone and
Passionfruit cruffin preserved lemon V
Add an additional item to your package
from the Deluxe Continental or the
Cheesy vegemite and tomato essence scrolls V
Savoury for $6.50 per guest, per item.
JANNEI CHEESE
BY JANET TE AND NEIL
WAT S O N
GLUTEN FREE = GF
V E G E TA R I A N = V
Janette and Neil established Jannei
Although every possible precaution has been taken to Goat Dairy in 1995 and begun their
ensure that these menu items are allergen free, certain business with production of raw
items may still contain traces of allergic ingredients as they goats milk. Over the years, the
are prepared in facilities that also process milk, egg, gluten husband and wife team have grown
containing products, lupin, fish, crustacean, soybean,
sesame seeds and nuts products. their product range to a selection of
Menu items may change due to seasonal availability. over eleven artisan goat cheeses.
*Includes GST
18 December 2018 4S TA N D - U P _S W E E T _S A V O U R Y
B R E A K FA S T Wholemeal fermented crumpets, Pepe Saya butter, Malfroy’s Smoked salmon on a toasted English muffin with avocado,
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$40 PER GUEST Gold honey and house made preserve V ricotta and sesame seeds
Seasonal fruit skewers with house made rosella yoghurt Taleggio cheese, roasted field mushrooms and egg slider V
Stand up style breakfast of sweet and dipping sauce G F , V
savory items, perfect for networking: Croque monsieur — smoked Praga ham and cheesy mustard
Lemon and blueberry pancakes with berry compote and vanilla béchamel on house made sourdough bread
• assortment of breakfast pastries ricotta crème V
• smoothie shot Braised ham hock, potato rosti and citrus hollandaise
House made banana, date and rolled oats muffin V
• house made muesli Chicken congee, Chinese sausage, shallot and pork floss
• sliced seasonal fruit Breakfast trifle — chia seed tapioca, quinoa granola, raspberry
crème and mango G F , V Breakfast slider, truffled eggs, tomato and avocado V
• tea
• coffee Toasted Smoking Gun bagel, Pepe Saya mascarpone and Mortadella breakfast sandwich, provolone cheese and pickled
• hot chocolate crumbled freeze-dried fruits V eggplant
• two juices Breakfast bowl with raw green zucchini, quinoa hash, boiled
Coconut and chia seed tapioca, dried fruits, Malfroy’s Gold
• house made botanical water infused honey, oats and acai berry V egg, Jannei Dairy goat cheese and avocado salad with crispy
with indigenous fruits, berries or shallots and sunflower seeds V
herbs.
Served with:
Two selections from either; sweet or
savoury.
Add additional items to your package for
$6.50 per item, per guest.
M A LFROY ’S GOLD H ON E Y
BY TI M M A LFROY
The flavour of Malfoy’s Gold honey is
GLUTEN FREE = GF
V E G E TA R I A N = V
a true reflection the environment of
Although every possible precaution has been taken to the Blue Mountains for the producing
ensure that these menu items are allergen free, certain bees. The isolation of the region,
items may still contain traces of allergic ingredients as they combined with the bees choice of
are prepared in facilities that also process milk, egg, gluten flora, results in a delightful taste,
containing products, lupin, fish, crustacean, soybean,
sesame seeds and nuts products. texture and aroma.
Menu items may change due to seasonal availability.
*Includes GST
18 December 2018 5SYDNEY SIDER _
P L AT E D
S E AT E D B R E A K FA S T Common ground — free-range scrambled eggs, crispy bacon,
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$ 47 P E R G U E S T potato hash, chicken chipolata link sausages, roasted field
mushrooms, grilled herbed tomatoes and toasted sourdough
Pre-set cold items shared in the middle Super bowl — coconut and chia seed tapioca, freeze dried
of the table with a plated option. fruits, Brazil nuts, honey oats and acai berry V
Served with:
Country style beans, chorizo, avocado, Jannei Dairy goat
• assortment of breakfast pastries cheese, pepita seeds, corn and chilli bread
• smoothie shots
Apple cured salmon on a potato waffle, cultured Pepe Saya
• house made muesli
cream fraiche, trout roe, mint and crushed peas
• seasonal fruit
• tea Corn and zucchini fritter, smashed avocado, Vanella burrata
and Hawkesbury grown heirloom tomatoes V
• coffee
• hot chocolate Savoury pancakes, scrambled eggs, salted shaved beef,
• two juices fermented cabbage and béarnaise sauce
• house made botanical water infused Miso porridge, shredded egg omelette, roasted shitake,
with indigenous fruits, berries or herbs pickled daikon and seaweed V
• choice of one plated meal.
Silken tofu, kale and baby spinach, sautéed Crookwell Andean
Sunrise potatoes, field mushrooms, truss tomatoes and miso
hollandaise V
P E P E S AYA
BY PIERRE ISSA
Pepe Saya butter was the first of its
GLUTEN FREE = GF
V E G E TA R I A N = V
kind on the Australian market, and is
Although every possible precaution has been taken to produced in Tempe NSW. The butter
ensure that these menu items are allergen free, certain is made from the freshest locally
items may still contain traces of allergic ingredients as they sourced ingredients, undergoing a
are prepared in facilities that also process milk, egg, gluten culturing process that produces its
containing products, lupin, fish, crustacean, soybean,
sesame seeds and nuts products. distinct and unique taste.
Menu items may change due to seasonal availability.
*Includes GST
18 December 2018 6You can also read
