The International Convention Centre Sydney (ICC Sydney) has launched its 2026 Menu Collection, featuring a “Planet First” menu designed to provide low-carbon dining options for business events.
The 2026 collection focuses heavily on Australian biodiversity. ICC Sydney’s chefs have prioritised native ingredients – such as Davidson’s plum and saltbush – alongside responsibly sourced seafood and free-range poultry. The network of local suppliers include Musset Holdings Regenerative Farm, Malfroy’s Honey, and Greenspace MicroFarm, reinforcing the venue’s commitment to ethical, community-centred sourcing.
The venue also utilises carbon-footprint analysis for every dish in the collection to help clients meet specific sustainability targets.
Executive Chef Rakesh Pillai added that the menu is about “cooking with purpose”, highlighting that the selection honours the land while supporting regional producers and First Nations communities.
ICC Sydney has also introduced a new Performance Luncheon. Designed for fast-paced programme, this stand-up style service is priced at A$70.50 (US$49) per guest. The 1.5-hour service includes shared plates, three curated salad bowls, and infused botanical waters, alongside traditional coffee and tea service.
ICC Sydney’s general manager – operations, Lynell Peck, said: “Our clients are increasingly seeking event experiences that align with their sustainability goals. Planet First gives them a way to make a positive environmental choice without sacrificing quality or creativity.”
The 2026 Menu Collection is now available for booking, spanning everything from gala plated dinners and canapés to casual grazing tables.
