ICC Sydney, managed by ASM Global, has released its 2025 Menu Collection with new interactive culinary experiences that enhance delegate connection at events.
ICC Sydney’s interactive cooking stations are entertaining, functional, and on trend. From the ‘Burrata Bar’ featuring Vannella burrata, stracciatella wrapped in buffalo mozzarella with ‘ICC Sydney custom blend’ ALTO olive oil, to the mouth-watering ‘Dumpling Station’, the ‘Smoke Hour’ experience championing inhouse smoked NSW beef brisket with a range of diner classics, the ‘Spice Box’ that injects the flavours of India and Thailand into a Sydney event, and the ‘Mexican Cantina’ spanning quesadillas, tacos, and enchiladas, ICC Sydney’s gastronomic experiences allow for a closer encounter with their knowledgeable culinary chefs.
“This year, we set out to inspire event delegates of all generations by providing unique food and beverage experiences,” ICC Sydney director of culinary services, Lynell Peck, said. “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 experienced kitchen team has used the finest seasonal produce, including Indigenous herbs and spices, to present our latest Menu Collection,” executive chef, Rakesh Pillai, said. “Our plated and signature dishes have been carefully crafted to showcase the best of our region while helping organisers to reduce environmental impact by selecting lower carbon options.
“Beyond this, we have elevated our menu by adding live cooking stations where organisers can immerse guests in the artistry of culinary creation. Dining at ICC Sydney means enjoying more than just great food—it’s a chance to share an experience with fellow attendees, connect to local First Nations culture and communities, all while contributing to a sustainable future.”
“ICC Sydney’s award-winning beverage team showcase their 100 per cent Local New South Wales wine list at events with interactive Sommelier’s Wine Tasting Bars,” Food and Beverage manager and Sommelier, William Wilson, said, “Our bars can be specially themed to suit your event—perhaps your attendees would enjoy a selection of the best sparkling wines or a tasting of only sustainable, organic and natural wines.”
“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,” Lynell Peck added.
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 that also features Food Stations and Pop-Up Dessert Experiences catering to a broad range of tastes.
“At ICC Sydney, we relish bringing attendees together through exciting food and beverage experiences,” ICC Sydney chief executive officer, Adam Mather-Brown, said. “This year’s Menu Collection elevated with interactive cooking stations, is another testament of our culinary team’s great ingenuity, passion and commitment to service excellence.”
