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International Convention Centre Sydney (ICC Sydney), managed by ASM Global, has released its 2025 Menu Collection, building on its sustainably designed food and beverage portfolio with new interactive culinary experiences that enhance delegate connection at events.           

ICC Sydney Director of Culinary Services, Lynell Peck advised “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.”

Executive Chef, Rakesh Pillai adds “our experienced kitchen team has used the finest seasonal produce, including Indigenous herbs and spices, to present our latest Menu Collection. 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 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’ of assorted dumplings, dim sum, gyoza and pork buns, the ‘Smoke House’ experience championing inhouse smoked New South Wales beef brisket served 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.    

ICC Sydney’s award-winning beverage team showcase their 100% 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.”   

Peck continued “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 that also features Food Stations and Pop Up Dessert Experiences catering to a broad range of tastes.   

ICC Sydney Chief Executive, Adam Mather-Brown shared “at ICC Sydney, we delight in bringing attendees together through exciting food and beverage experiences. 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.”

More about ICC Sydney

Image. Credit: ICC Sydney

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