MENU COLLECTION - ICC Sydney
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2020
MENU COLLECTION
LUNCH
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.
A L L- I N C LU S I V E BUILD YOUR OWN S TA N D U P GRAZING LUNCH ON
S Y D N E Y E AT S S Y D N E Y E AT S BITES TA B L E A P L AT 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. Public Holiday $15 per guest. *All food and beverage prices shown are for the 2020 calendar year only, are in Australian dollars (AUD) and are inclusive of GST. Please allow an increase
of 3 per cent per annum thereafter for the menu pricing.
16 January 2019 2
SY D N E Y E AT S _
M O N D AY _
T U E S D AY
$4 3. 50 PE R G U E S T Salad
Caesar Salad 82, shaved Grana Padano, prosciutto shards, egg,
Salad
Baby gem lettuce, fennel, red radish, peas and crushed avocado
crostini and creamy herb dressing salad with lime VE
Sandwich Sandwich
Stand up style lunch of hot and cold Smoked Rangers Valley beef, pickled cabbage, sweet onion, BLAT roll – bacon, cos lettuce, avocado and tomato with lemon
items including: pickles and BBQ sauce mayonnaise
• tea
Wrap Wrap
• coffee
Roasted sweet potato, native pepper berry, spinach, Lemongrass scented Byron Bay pulled pork, slaw, coriander,
• hot chocolate mushrooms and lemon myrtle mayonnaise V E pickled vegetables, chilli and lime
• whole seasonal fruit
Hot protein Hot protein
• house made botanical waters infused
The “Iconic OG” Rambo butter chicken, pulao rice with Rangers Valley beef brisket, red cabbage, mustard sauce and
with fruits, berries and herbs. coriander yoghurt and naan bread Yorkshire pudding
For Sydney Eats served seated please Hot vegan Hot vegan
add $10 per guest. Ras el hanout spiced pumpkin, sumac labna and quinoa G F , V E Roasted Moroccan style cauliflower, Puy lentils, pine nuts,
golden raisins and tahini G F , VE
Hand item
A requested change to the daily menu will Char Sui pork steamed buns, Sichuan pepper and chilli tomato Hand item
incur a $5 per item per guest charge. jam Mushroom and spinach fataya, dill and pistachio pesto V
Dessert Dessert
Valrhona caramelia brulee, mango, apricot and chia oat Limoncello tiramisu
crumble
16 January 2019 3
SY D N E Y E AT S _
W E D N E S D AY
$4 3. 50 PE R G U E S T Salad
NSW Crookwell potato salad, radicchio, pickled vegetables,
Hot vegan
Sweet and sour chickpeas, potato, cherry tomatoes, tamarind
herbs and grain mustard vinaigrette V E and dates V E
Sandwich Hand item
Stand up style lunch of hot and cold Smoked ham, Provolone cheese, gem lettuce, cucumber and Papa Zucca arancini, butternut pumpkin, Grana Padano 097,
items including: seeded mustard mayonnaise fennel and tomato sauce V
• tea
Wrap Dessert
• coffee
Roasted cauliflower, apple and zucchini slaw, coriander and Baked crème fraiche cheesecake, roasted pineapple and lime V
• hot chocolate curry aioli V E
• whole seasonal fruit
Hot protein
• house made botanical waters infused
Oven roasted Humpty Doo barramundi, curried spanner crab,
with fruits, berries and herbs. beans, potato, bean shoots, cucumber, chilli and coriander
petit salad
For Sydney Eats served seated please
add $10 per guest.
A requested change to the daily menu will
incur a $5 per item per guest charge.
Oven roasted Humpty Doo barramundi,
curried spanner crab, beans, potato, bean
shoots, cucumber, chilli and coriander
petit salad
16 January 2019 4
SY D N E Y E AT S _
T H U R S D AY _
F R I D AY
$4 3. 50 PE R G U E S T Salad
Raw zucchini, rocket, spinach, red onion, toasted almonds,
Salad
Roasted heirloom beets, toasted hemp seeds, avocado,
lemon, mint and black quinoa V E grapefruit, puffed rice, radish and citrus dressing V E
Sandwich Sandwich
Stand up style lunch of hot and cold Smashed curried egg, dill and salad leaves on milk bun V Roasted tomato hummus, basil pesto, zucchini, pumpkin and
items including: hazelnut dukkah V E
Wrap
• tea
Shredded chicken, coriander, mint, lemon, BBQ corn and Wrap
• coffee
jalapeno aioli Lemongrass scented Byron Bay pulled pork, slaw, coriander,
• hot chocolate pickled vegetables, chilli and lime
• whole seasonal fruit Hot protein
3 Cup Chicken – soy, shaoxing rice wine vinegar, sesame oil Hot protein
• house made botanical waters infused
with celery leaves, green shallots and steamed rice Lemon myrtle infused chicken, aniseed myrtle rice pilaf and
with fruits, berries and herbs. wattleseed yoghurt
Hot vegan
For Sydney Eats served seated please Marinated fried tofu, mushrooms, Asian greens and black Hot vegan
add $10 per guest. vinegar G F , V E Eggplant Penang curry, fragrant herbs, sprouts, chilli, coconut,
and Pandan rice G F , V E
Hand item
A requested change to the daily menu will Spiced corn empanada and red mojo sauce V Hand item
incur a $5 per item per guest charge. Potato and green pea samosa, spicy pineapple and mango
Dessert chutney V E
Passionfruit curd, torched meringue, butter crumbs, mango
and mint salsa Dessert
Black sesame and white chocolate mousse, young coconut and
citrus crème
16 January 2019 5
SY D N E Y E AT S _
S A T U R D AY _
S U N D AY
$4 3. 50 PE R G U E S T Salad
BBQ sweet potato, roasted fennel, ancient grains, Willowbrae
Salad
Chick pea, zucchini, green peas, pickled vegetables and ricotta
goat’s cheese, pomegranate arils and sweet red onions V salad with preserved lemon and herb dressing V
Sandwich Sandwich
Stand up style lunch of hot and cold Pino’s free range salami, basil pesto, Swiss cheese, roasted red Poached local chicken, avocado, tarragon and lemon on a soft
items including: capsicums on sour dough bun
• tea
Wrap Wrap
• coffee
Falafel and pumpkin, tomato, tabbouleh and tahini dressing V E Roasted portobello mushrooms, green tomatoes, brie and wild
• hot chocolate rocket V
• whole seasonal fruit Hot protein
Pulled buttermilk lamb, rainbow chard, zucchini, green peas Hot protein
• house made botanical waters infused
and mustard Malay Koli chicken curry, toasted spices and coconut with
with fruits, berries and herbs. steamed rice, chilli and coriander
Hot vegan
For Sydney Eats served seated please Seasonal vegetable tagine, saffron cous cous, dried fruit, Hot vegan
add $10 per guest. preserved lemon and green olive salsa V E Mushroom pasta, broccoli, cauliflower, kale and toasted
hazelnuts V E
Hand item
A requested change to the daily menu will Assorted maki sushi rolls with soy dipping sauce Hand item
incur a $5 per item per guest charge. Smoked Scarmorze cheese and prosciutto pasties, semi dried
Dessert tomato pesto
Lemon tart, white chocolate and quark mousse
Dessert
Pistachio cake, Pepe Saya mascarpone and balsamic
strawberries
16 January 2019 6
BUILD YOUR OWN _
SALAD _S A N D W I C H E S
S Y D N E Y E AT S Caesar Salad 82, shaved Grana Padano, prosciutto shards, egg,
crostini and creamy herb dressing
Smoked Rangers Valley beef, pickled cabbage, sweet onion,
pickles and BBQ sauce
$ 4 9. 5 0 P E R G U E S T BBQ sweet potato, roasted Hawkesbury beets, ancient grains, BLAT Roll — roasted bacon, crisp gem lettuce, avocado and
Willowbrae goats cheese, pomegranate arils and sweet red tomato with lemon mayonnaise
onion V
Create your own Sydney Eats menu. Smash curried egg, dill and lettuce on milk bun V
Stand up style lunch of hot and cold NSW Crookwell potato salad, radicchio, pickled vegetables,
Pino’s free range salami, basil pesto, Swiss cheese, roasted red
items including: herbs and grain mustard vinaigrette VE
capsicums on sour dough
• tea Baby gem lettuce, fennel, red radish, peas and crushed
• coffee avocado salad with lime VE Poached local chicken, avocado, tarragon and lemon on a soft
bun
• hot chocolate
Raw zucchini, rocket, spinach, red onion, toasted almonds,
• whole seasonal fruit lemon, mint and black quinoa VE
• house made botanical waters infused
Roasted pumpkin, shredded green kale, black quinoa,
with fruits, berries and herbs.
chickpeas, carrot, lemon and Dijon mustard VE
Cost includes one choice of:
SALAD
SANDWICH
WRAP
HOT PROTEIN
H O T V E G E TA R I A N
HAND ITEM
DESSERT
Based at the foothills of the Hawkesbury Valley,
the family run business has a 100-goat dairy
farm that produces a range of quality artisan
goats milk cheeses and yoghurts.
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 7
BUILD YOUR OWN _
WRAPS _
HOT PROTEIN
S Y D N E Y E AT S Roasted sweet potato, native pepper berry, spinach,
mushrooms and lemon myrtle VE
The “Iconic OG” Rambo butter chicken, pulao rice with
coriander yoghurt and naan bread
$ 4 9. 5 0 P E R G U E S T Roasted cauliflower, apple and zucchini slaw, coriander and Rangers Valley beef brisket, red cabbage, mustard sauce and
curry aioli VE Yorkshire pudding
Create your own Sydney Eats menu. Shredded chicken, coriander, mint, lemon, BBQ corn and Oven roasted Humpty Doo barramundi, curried spanner crab,
Stand up style lunch of hot and cold jalapeno aioli beans, potato, bean shoots, cucumber, chilli and coriander
items including: petit salad
Lemongrass scented Byron Bay pulled pork, slaw, coriander,
• tea pickled vegetables, chilli and lime 3 Cup Chicken — soy, shaoxing rice wine vinegar, sesame oil
• coffee with celery leaves, green shallots and steamed rice
Roasted portobello mushrooms, green tomatoes, brie and wild
• hot chocolate
rocket V Pulled buttermilk lamb, rainbow chard, zucchini, green peas
• whole seasonal fruit and mustard
• house made botanical waters infused
Lemon myrtle infused chicken, aniseed myrtle rice pilaf and
with fruits, berries and herbs.
wattleseed yoghurt
Cost includes one choice of:
SALAD
SANDWICH
WRAP
HOT PROTEIN
H O T V E G E TA R I A N
HAND ITEM
DESSERT
The “Iconic OG” Rambo butter chicken,
pulao rice with coriander yoghurt and
naan bread
16 January 2019 8
BUILD YOUR OWN _
HOT VEGAN _
DESSERT
S Y D N E Y E AT S Ras el hanout spiced pumpkin, sumac labna and quinoa G F , V E Valrhona Caramelia brulee, mango, apricot and chia oat
crumble
$ 4 9. 5 0 P E R G U E S T Marinated fried tofu, mushrooms, Asian greens and black
Limoncello tiramisu
vinegar V E
Baked crème fraiche cheesecake, roasted pineapple and lime V
Create your own Sydney Eats menu. Eggplant Penang curry, fragrant herbs, sprouts, chilli, coconut,
and pandan rice V E Passionfruit curd, torched meringue, butter crumbs, mango
Stand up style lunch of hot and cold
and mint salsa
items including: Mushroom pasta, broccoli, cauliflower, kale and toasted
• tea hazelnuts V E Lemon tart, white chocolate and quark mousse
• coffee Seasonal vegetable tagine, saffron cous cous, dried fruit, Black sesame and white chocolate mousse, young coconut and
• hot chocolate preserved lemon and green olive salsa V E citrus crème
• whole seasonal fruit
• house made botanical waters infused
with fruits, berries and herbs.
_
HAND ITEM
Assorted maki sushi rolls, pickled ginger, wasabi and soy
Cost includes one choice of: Char Sui pork steamed buns, Sichuan pepper and tomato chilli
SALAD jam
SANDWICH Smoked Scarmorze cheese and prosciutto pasties with semi
WRAP dried tomato pesto
HOT PROTEIN Potato and green pea samosa, spicy pineapple and mango
chutney V
H O T V E G E TA R I A N
HAND ITEM Papa Zucca arancini, butternut pumpkin, Grana Padano 097,
fennel and tomato sauce V
DESSERT
Spiced corn empanada and red mojo sauce V
16 January 2019 9
S TA N D U P B I T E S _
SAL ADS _
HOT
$ 4 7. 5 0 P E R G U E S T Poke Bowl — sesame crusted tuna, seasoned long grain rice,
pickled vegetables and edamame G F
Thai style sticky pork, coconut, green mango salad, fried
onions, chilli and fragrant herbs
Caesar Salad 82, shaved Grana Padano, prosciutto shards, egg, Shallowed-fried tofu, Asian greens, sweet soya dressing G F , V
Stand up style big bites of hot and cold crostini and creamy herb dressing
Poached salmon, yellow curry sauce, Thai basil, mint, pickled
items including:
Caramelised cauliflower, saffron pearl couscous, wild rice, cucumber and fried red onions
• pickled vegetables and dip
coriander, mint, soused onions, sea parsley, toasted almonds
• choice of five items: two cold and three and citrus dressing V E Rangers Valley beef brisket, red cabbage slaw and BBQ sauce
hot Veal and pork polpette, potato gnocchi, semi dried tomato
Roasted pumpkin, shredded green kale, black quinoa,
• house made botanical waters infused sauce and Grana Padano
chickpeas, carrot, lemon and Dijon mustard V E
with fruits, berries and herbs
The “Iconic OG” Rambo butter chicken, Pulao rice with
• tea
• coffee _
TORPEDO MINI MILK ROLLS coriander yoghurt and naan bread
• hot chocolate. Poached chicken, avocado and radicchio leaves Rustic style vegetable curry, pumpkin, coconut and ice plant
VE
Shaved local leg ham, Swiss cheese and Dijon mustard
Add additional cold, hot or dessert items Spiced Cowra lamb kofta, pickled beets, radish and fennel
for $7.50 per guest, per item. Australian king prawn, iceberg and Cockle Bay sauce salad, tahini yoghurt G F
Local bocconcini cheese, tomatoes and basil harissa yoghurt V Mushroom pasta, broccoli, cauliflower, kale and toasted
hazelnuts V E
_
COLD Spicy Wagyu beef shin red curry, Thai eggplant, purple basil,
potato and lemongrass G F
Ocean trout, avocado and cucumber sushi sandwich
Green pea, Tuscan cabbage bruschetta, whipped ricotta,
Grana Padano 97 and red chilli V
Peking duck pancake, cucumber, green shallot and hoisin
sauce
Local snapper, Geraldton wax, pickled Hawkesbury beets,
Jannei goats cheese and salmon pearls
Chicken and pistachio nut terrine, pickled vegetables and crisp
breads
Fraser Island spanner crab salad, strawberry, cucumber, green
tea and cocoa nib crisp G F
16 January 2019 10G R A Z I N G TA B L E _
S TA R T E R S
$56 . 50 PE R G U E S T A selection of sliced local artisan cured meats, cheeses, pickled
vegetables and breads
Baked local beets, farro, pistachio nuts, Malfroy’s Gold honey
Seated — dishes designed to share: and caraway seed glaze, Pepe Saya crème fraiche and shallots
V
• choice of five items: one from starters,
two from vegetables/salad and starch, Seared yellowfin tuna, pickled daikon, cucumber, shiso leaves
one dish from land and sea and one to and avocado G F
finish Fresh creamy labna, smoky eggplant, green pea hummus,
• tea grilled bread, mint and walnut dukkah V
• coffee
Master stock Hunter Valley duck, paw paw, lychee, chilli and
• hot chocolate
pickled ginger
• house made botanical waters infused
with fruits, berries and herbs. Slow cooked King salmon, potato skordalia, shaved fennel,
caper and tomato salsa and Alto olive oil
Roasted Kurobuta pork belly, steamed bao buns, cucumber,
apple slaw, hoisin and fragrant herbs
Roasted Kurobuta pork belly, steamed bao
buns, cucumber, apple slaw, hoisin and
fragrant herbs
16 January 2019 11G R A Z I N G TA B L E _
V E G E TA B L E S / S A L A D A N D S TA R C H
$56 . 50 PE R G U E S T Cold
Vannella burrata, shaved zucchini, compressed cucumber,
Hot
Crispy Crookwell potatoes, bush tomatoes and native greens
herbs, olive oil and smoked almonds V dusted with bush tomatoes and native greens V E
Seated — dishes designed to share: Baby cos, avocado, radishes, shaved fennel and Pepe Saya Roasted seasonal heirloom baby vegetables and basil aioli GF, V
• choice of five items: one from starters, buttermilk dressing V
Green beans with chilli lemon dressing, coastal rosemary and
two from vegetables/salad and starch, Roasted Hawkesbury red and golden beets, native warrigal almonds GF, VE
one dish from land and sea and one to greens, Persian feta, pepper berry, pickled onions, puffed
Whole roasted cauliflower, sesame, raisins and green shallots GF, V
finish grains and bush dukkah V
• tea Spiced biryani rice, peppers, green peas, carrots and potatoes GF,
Roasted pumpkin, shredded green kale, black quinoa,
• coffee chickpeas, carrot, lemon and Dijon mustard V E VE
• hot chocolate Coriander and lime rice pilaf G F , V E
• house made botanical waters infused
Whole roasted sweet potato, toasted sesame yoghurt, spiced
with fruits, berries and herbs.
chickpeas, pickled onions and coriander GF, V
Garry is a fourth-generation potato farmer
focussed on growing superb full flavoured potatoes
in sustainable conditions in the rich beautiful soils
around Crookwell NSW.
C R O O K W E L L P O TAT O E S
BY GARRY K ADWELL
16 January 2019 12G R A Z I N G TA B L E _
LAND AND SEA _
TO FINISH
$56 . 50 PE R G U E S T Overnight braised Cowra lamb, pistachio nuts, almond,
pomegranate arils, cracked freekeh, dried fruit and feta
Roasted hazelnut mousse, hazelnut brittle and blood orange
GF
Slow roasted Girraween free-range chicken, farro, fennel, mint, Manjari chocolate mousse, cherry compote, pistachio and
Seated — dishes designed to share: curry dressing and yoghurt Country Valley cream
• choice of five items: one from starters, Dark chocolate and roasted pineapple cake
Seafood paella — king prawns, calamari, black lip mussels, white
two from vegetables/salad and starch, fish, bomba rice, roasted capsicum, onion, garden peas and a
Caramelised mango tart, passionfruit and coconut crumbs
one dish from land and sea and one to touch of saffron G F
finish Lychee and coconut panna cotta, compressed pineapple, mint
Kurobuta pork braised with mandarin and black vinegar, young
• tea and lime verrine G F
ginger, chilli, coriander and crispy chicharon
• coffee Cinnamon cheesecake, Davidson’s plum and macadamia nuts
• hot chocolate Oven roasted Humpty Doo barramundi, curried spanner crab, V
beans, potato, bean shoots, cucumber, chilli and coriander
• house made botanical waters infused
petit salad G F
with fruits, berries and herbs.
Soy poached chicken thigh, Hainanese style chicken rice with
ginger shallot dressing
BBQ spatchcock, chimichurri, lemon, pickled onions and
radishes
Goan style white fish curry cooked in
coconut milk G F
Country Valley’s dairy herd is carefully reared
and nurtured, producing a quality product
that is wholesome and full of flavour.
CO U N T RY VA L L E Y C R E A M
BY JOH N FA I RLE Y
16 January 2019 13LUNCH ON _
ENTRÉE
A P L AT E Roasted local spatchcock, lemon, celeriac, shallot and Buffalo ricotta, sweet green peas and lemon ravioli, basil
watercress G F crème, mushroom ragout and Grana Padano V
2 C O U R S E — $ 7 7. 5 0 Beetroot cured Tasmanian salmon, Pepe Saya crème fraiche, Gnocchi — mushrooms, broccoli, cauliflower, kale and toasted
3 CO U R S E — $93 beetroot mousse, radishes, red sorrel and white chocolate G F hazelnuts V E
Yellowfin tuna, Geraldton wax, pickled turnips, native pepper Heirloom beetroot terrine, whipped tofu, walnuts and micro
berries, macadamia nuts, apple and finger lime pearls G F herb salad G F , V E
Cost includes:
• Berkelo sourdough and olive oil rolls
_
Cowra lamb belly, smoked eggplant puree, yoghurt, baby
heart onions and wild garlic flowers OUR ICONIC DISHES
• Pepe Saya cultured butter
• tea Paroo kangaroo, wattleseed, pickled beetroot, radicchio, Torched Hiramasa kingfish, corn, kombucha cucumber, yuzu
• coffee Davidson’s plum relish, Willowbrae goat’s curd and bush and fish floss G F
• petit sweets dukkah G F
Australian king prawns, lemon verbena, BBQ carrot, kohlrabi
• house made botanical waters infused Smoked Hunter Valley duck breast, heirloom beets, native and puffed rice G F
with fruits, berries and herbs. riberry, pumpkin and coastal greens G F
Duck and shitake mushroom ravioli, dashi broth, shallots and
Slow poached Girraween free range chicken, Willowbrae goat’s salmon pearls
Customised three course menus start
curd, petit vegetables, native cranberries and purslane
from $95.00 per guest.
Alternative service charge per guest:
$7.50 one course
$11.00 two courses
$14.00 three courses.
Duck and shitake mushroom ravioli, dashi
broth, shallots and salmon pearls
16 January 2019 14LUNCH ON _
MAIN COURSE _
OUR ICONIC DISHES
A P L AT E Roasted free-range Girraween chicken, chicken croquette, corn
puree, charred corn and pencil leeks
Crispy Humpty Doo barramundi fillet, black lip mussels, sea
vegetables, Karkalla, charred leeks and saffron sauce G F
2 C O U R S E — $ 7 7. 5 0 Slow cooked Petuna Ocean trout, scallop boudin, fennel, Slow braised beef cheek, Pedro Ximenez, sweet potato,
3 CO U R S E — $93 zucchini flowers and sauce vierge with black olive oil broccoli, smoked pork kaiserfleisch and crispy anchovy
Roasted Riverine beef fillet, Paris mash, seasonal mushrooms, Roasted chicken breast, seasonal mushrooms, potato puree,
baby vegetables and truffle sauce G F baby spinach and jus
Cost includes:
• Berkelo sourdough and olive oil rolls Roasted Cowra lamb, salt bush, butternut pumpkin, native
• Pepe Saya cultured butter spiced potato pave, cashew nut hummus and coastal
succulents
• tea
• coffee Confit Kurobuta pork belly, confit apple, pork popcorn, parsnip
• petit sweets and Pedro Ximenez sauce G F
• house made botanical waters infused Cowra lamb rump, Ras el hanout spice, white polenta, green
with fruits, berries and herbs. peas, baby zucchini and ricotta
Free range Girraween chicken, porcini mousse, celeriac, salt
Customised three course menus start
bush, gnocchi, peas, caramelised onion and Garlicious black
from $95.00 per guest. garlic
Alternative service charge per guest: Baked Hawkesbury River heirloom beets, pumpkin,
$7.50 one course charcoal leek, pumpkin fondant,
watercress and roasted vegetable jus V E
$11.00 two courses
$14.00 three courses.
Garlicious is grown in Braidwood NSW, where
Jenny and Cathy have perfected the process of
cultivating garlic to provide higher amounts of
antioxidants.
GARLICIOUS GROWN BL ACK GARLIC
B Y J E N N Y DA N I H E R A N D C AT H Y O W E N
16 January 2019 15LUNCH ON _
DESSERT _
OUR ICONIC DISHES
A P L AT E PB&J — crunchy peanut butter, raspberry gel, burnt butter ice
cream and Manjari dark chocolate ganache
Golden Gaytime 2.0 mousse and caramel honeycomb
2 C O U R S E — $ 7 7. 5 0 Passionfruit delice, mandarin sorbet and pistachio crumble with
Calamansi tart, mandarin marmalade, hibiscus and elderberry
sauce, pink grapefruit jelly and sesame wafer
3 CO U R S E — $93 croissant cracker
Dark chocolate devil’s cake, milk chocolate and Bailey’s Irish
Chocolate fondant, hemp seed bavarois, blackberries, Cream bavarois, crushed honeycomb, dark chocolate and
compressed pear and meringue blackcurrant sorbet
Cost includes:
• Berkelo sourdough and olive oil rolls Spiced pumpkin brulee, native thyme and Vannella ricotta ice Neapolitan — vanilla panna cotta, Davison’s plum sorbet,
• Pepe Saya cultured butter cream, burnt butter crunch, candied pepita praline and Valrhona chocolate mousse, wattleseed gravel, native river
butternut pumpkin crisp mint, caramelised waffle and popping candy
• tea
• coffee Twisted vanilla slice — caramelised puff pastry, vanilla bean
• petit sweets cream, balsamic strawberries
• house made botanical waters infused Alto olive oil cake, sour cherry compote, raspberry sorbet,
with fruits, berries and herbs. hemp seeds and macadamia nut crunch V E
White chocolate and lemon aspen cheesecake, native river
Customised three course menus starting
mint and wattleseed crisp
from $95.00 per guest.
Coconut parfait with raspberry sponge, honeycomb, Kurrajong
Alternative service charge per guest: seeds and cocoa nibs V E
$7.50 one course Mini desserts presented on petit silver
$11.00 two courses stands designed for sharing at the table
$14.00 three courses.
Calamansi tart, mandarin marmalade,
hibiscus and elderberry sauce, pink
grapefruit jelly and sesame wafer
16 January 2019 16You can also read
