MENU COLLECTION - ICC Sydney
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MENU COLLECTION
DINNER
Rangers Valley Beef
Coffs Harbour Berries
_
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.
DINNER
Black Radish
Orange Stone Fruits Willowbrae Goat Cheese
G R A Z I N G TA B L E
Jannei Cheese Wilberforce Micro Herbs
Maroota Tomatos
Cowra Asparagus Pitt Town Heirloom Veg Freemans Reach Vegetables
Cooks Co-Op
Breakout River Meats Sackville Herbs
Sackville Honey
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.
1 February 2018 2
DINNER _
ENTRÉE _
MAIN COURSE
PRE-DINNER C ANAPÉS — Roasted spatchcock, lemon, celeriac, shallot and watercress G F Crispy barramundi fillet, mussels, sea vegetables, Karkalla,
leeks and saffron sauce G F
$17 P E R G U E S T
Torched Hiramasa kingfish, corn, kombucha cucumber, yuzu
Chef’s own selection of three canapés, Roasted free-range Girraween chicken, chicken croquette, corn
and fish floss G F
including two cold and one hot item. puree, charred corn and pencil leeks
Beetroot cured Tasmanian salmon, Pepe Saya crème fraiche
2 CO U R S E — $75 beetroot mousse, radishes, red sorrel and white chocolate G F
Slow cooked Tasmanian salmon, Balmain bug tail and scallop
mousse, miso, shiso and cucumber
3 CO U R S E — $90
Smoked Hunter Valley duck breast, BBQ celeriac, pumpkin
Customised three course menus starting Roasted Riverine beef fillet, Paris mash, seasonal mushrooms,
gastrique, pale ale glaze, yoghurt and samphire
_
from $95 per guest baby vegetables and truffle sauce G F
Yellowfin tuna, spanner crab roulade, nashi pear, white soy jelly,
Pressed Cowra lamb, smoky eggplant, saltbush, puffed whole
Menu includes: avocado, burnt chilli and blackened onions
grains, pomegranate arils and lamb jus
• organic sourdough Wagyu beef bresaola, air-dried cabbage, celeriac, Grana
Torello Rose’ veal sirloin, creamed potato, confit leek, pickled
Pepe Saya cultured butter Parmesan and crisp bread
• broccoli and mustard jus G F
• tea Scallop, baby cucumber, apple, radish, nduja crumble,
Free-range chicken roulade, salted cavolo nero, mountain
• coffee Garlicious Grown black garlic and nasturtium leaves G F
pepper, prosciutto, potato gnocchi and mushrooms
• house made botanical water infused BBQ Hunter Valley quail, mushroom and goats cheese tortellini,
with indigenous fruits, berries or herbs Confit Kurobuta pork belly, confit apple, pork popcorn, parsnip
celeriac and Batlow apple
and Pedro Ximenez sauce G F
• petit sweets.
Cowra lamb back strap, cauliflower rice, pickled qukes, mango
Cowra lamb rump, Ras el hanout spice, white polenta, green
Alternative service charge per guest and chilli relish with river mint yoghurt
peas, baby zucchini and ricotta
$7.50 one course Picked spanner crab, marinated prawns, seafood oil, tobiko
Rangers Valley beef short rib, Crookwell Andean Sunrise
$11 two courses flying fish roe, yuzu aioli and linseed cracker
potatoes, confit shallots, mushroom, rainbow chard and
$14 three courses. mustard jus G F
Smoked free-range chicken, walnut and spiced yoghurt,
ENTRÉE pickled carrots, puffed amaranth and Upland cress G F
MAIN COURSE Buffalo ricotta, sweet green peas and lemon ravioli, basil
crème, mushroom ragout and Grana Padano V
DESSERT
Torched Hiramasa kingfish, bottarga, grapes, charred
ARTISAN CHEESES
nectarine, chicharon and amaranth leaves G F
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
1 February 2018 3DINNER _
DESSERT
PRE-DINNER C ANAPÉS — Golden Gaytime 2.0 mousse and caramel honeycomb
$17 P E R G U E S T French almonds and black sesame cake, yuzu crème and
Chef’s own selection of three canapés, matcha ice cream
including two cold and one hot item.
Passionfruit and chocolate delice, mandarin sorbet and
2 CO U R S E — $75 pistachio
3 CO U R S E — $90 Twisted vanilla slice — vanilla bean cream, caramelised puff
Customised three course menus starting pastry, balsamic, pepperberry and strawberry
_
from $95 per guest Dark chocolate and banana pudding, coconut caramel sauce,
caramel popcorn, dark chocolate shavings V
Menu includes:
Warm chocolate pistachio cake, strawberry basil, apple and
• organic sourdough yoghurt sorbet V
• Pepe Saya cultured butter
Lemon curd and yoghurt sorbet, candied citrus crumble G F
• tea
• coffee Mini desserts presented on petit silver stands designed for
• house made botanical water infused sharing at the table
_
with indigenous fruits, berries or herbs
ARTISAN CHEESES
• petit sweets.
$15 per guest
Alternative service charge per guest
Three locally produced NSW cheeses with house made fruit
$7.50 one course
chutneys and pastes, dried fruits, crackers and breads, served
$11 two courses on platters to the table to share V
$14 three courses.
ENTRÉE
MAIN COURSE
DESSERT
JANNEI CHEESE
ARTISAN CHEESES
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
1 February 2018 4G R A Z I N G TA B L E _
SMALL BITES _V E G E T A B L E S / S A L A D A N D S T A R C H
_
$83 PER GUEST A selection of sliced local artisan cured meats, cheeses, pickled
vegetables and breads
Braised fennel, avocado, shaved Grana Parmesan and balsamic
vinegar G F , V
Seated — dishes designed to share,
Baked local beetroot, farro, pistachio, Malfroy’s Gold honey and Salt and vinegar Crookwell Andean Sunrise potatoes G F , V
served with:
caraway seed glaze, Pepe Saya crème fraiche and shallots V
• tea Baby cos lettuce, roasted pepita seeds and sour cream G F , V
Baked Tasmanian salmon, radishes, nori, chilli, finger lime,
• coffee Roasted beets, walnuts, rocket, Willowbrae goats cheese and
whipped tofu black and sesame G F
• hot chocolate horseradish crème fraiche G F , V
• house made botanical water infused Seared yellowfin tuna, pickled daikon, cucumber, shiso leaves
and avocado G F Roasted seasonal heirloom baby vegetables and basil aioli GF, V
with indigenous fruits, berries or herbs
• choice of six items: one from small Girraween free-range chicken roulade, Willowbrae artisan goat Green beans with chilli lemon dressing, coastal rosemary and
bites, two from vegetables/salad and curd, scorched corn, petit herb salad G F almonds G F , V
starch, two dishes from land and sea,
and one to finish. House made fresh creamy labna, smoky eggplant, green pea Whole roasted cauliflower, sesame, raisins and green shallots
hummus, grilled bread, river mint and walnut dukkah V G F, V
SMALL BITES
Spiced biryani rice, peppers, green peas, carrots and potatoes
V E G E TA B L E S / G F, V
S A L A D A N D S TA R C H
Polenta fries, manchego cheese, parsley and smoked paprika
LAND AND SEA G F, V
TO FINISH Baked sweet potato, tomatillo salsa and Sriracha mayonnaise
G F, V
Coriander and lime rice pilaf 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
1 February 2018 5G R A Z I N G TA B L E _
LAND AND SEA _T O F I N I S H
_
$83 PER GUEST Overnight braised Cowra saltbush lamb, pistachio, almonds,
pomegranate, cracked freekeh, dried fruit and feta
Roasted hazelnut mousse, hazelnut brittle and blood orange
foam G F
Seated — dishes designed to share,
Slow roasted Girraween free-range chicken, farro, fennel, river Raspberry, chocolate caramel and pink salt tart
served with:
mint, curry dressing and drizzled yoghurt
• tea Lychee and coconut panna cotta, compressed pineapple, mint
Seafood paella — king prawns, calamari, black mussels, white and lime verrine G F
• coffee
fish, bomba rice, roasted capsicum, onion, garden peas and a
• hot chocolate touch of saffron G F Caramelised mango tart, passionfruit and coconut crumbs
• house made botanical water infused
Braised grain fed beef short rib, pickled kohlrabi, celeriac Cinnamon cheesecake, native Davidson plum and macadamia
with indigenous fruits, berries or herbs G F, V
remoulade and witlof G F
• choice of six items: one from small
bites, two from vegetables/salad and Dark chocolate and roasted pineapple cake
Poached salmon, turmeric and coconut, fragrant Asian herbs,
starch, two dishes from land and sea, bean shoots and pickled cucumber G F
and one to finish.
Soy poached chicken thigh, Hainanese style chicken rice with
SMALL BITES ginger shallot dressing
S A L A D A N D S TA R C H Rangers Valley beef brisket, pickled red cabbage, mustard
LAND AND SEA sauce and Yorkshire pudding
TO FINISH Umami fried chicken, dirty rice, charred corn, Tobiko flying fish
roe and Westview lime
COOKS CO-OP
BY MARTIN BOETZ
Cooks Co-op supports local suppliers
GLUTEN FREE = GF
by connecting them with fine dining
V E G E TA R I A N = V
Although every possible precaution has been taken to venues and assisting in getting their
ensure that these menu items are allergen free, certain fresh produce onto plates across the
items may still contain traces of allergic ingredients as they city. Run by Executive Chef Martin
are prepared in facilities that also process milk, egg, gluten Boetz, the co-op was born out of
containing products, lupin, fish, crustacean, soybean,
sesame seeds and nuts products. passion for showcasing the
Menu items may change due to seasonal availability. Hawkesbury region’s incredible
*Includes GST farmers, produce and food
producers.
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