The International Convention Centre Sydney (ICC Sydney), managed by ASM Global, has released its 2025 Menu Collection, building on its sustainably-designed F&B portfolio with new interactive culinary experiences that enhance delegate connection at events.
ICC Sydney’s interactive cooking stations range from the Burrata Bar featuring Vannella burrata, stracciatella wrapped in buffalo mozzarella with ICC Sydney custom-blend ALTO olive oil, and the Dumpling Station comprising assorted dumplings, dim sum, gyoza and pork buns, to the Smoke House experience championing in-house smoked New South Wales beef brisket, and Spice Box that injects the flavours of India and Thailand.
The venue’s award-winning beverage team will also showcase their 100 per cent Local New South Wales wine list at events with interactive Sommelier’s Wine Tasting Bars.
ICC Sydney’s director of culinary services, Lynell Peck said: “This year, we set out to inspire event delegates of all generations by providing unique food and beverage experiences. Our 2025 Menu Collection has the power to connect people through food – not only to each other but to Sydney’s vibrant culture and community.
“Our culinary approach is underpinned by our commitment to make a difference as we support organisers and attendees to not only tread more lightly on the earth by selecting lower carbon menu options, but to enjoy fun dining experiences that remove barriers to engagement.”
The full 2025 Menu Collection includes six core menus that have again undergone a carbon calculation analysis with lower carbon menu items denoted within each. ICC Sydney’s new Interactive Cooking Stations can be found on the Canapes Menu which also features Food Stations and Pop Up Dessert Experiences catering to a broad range of tastes.
