International Convention Centre (ICC) Sydney has unveiled its inaugural menu and the venue management claims it is an industry first based on its ‘Feeding Your Performance’ philosophy.
Split into 14 collections, the new dishes will be served across convention and entertainment precinct when it opens in December 2016.
Dishes will be refreshed at least eight times a year in line with the availability of seasonal produce from local and regional providers, such as Sydney based Southern Fresh Seafood and Blue Mountains herbal and botanical company, Herbs of Life.
Leading nutritionist Dr Joanna MacMillan is on board, advising a culinary team led by director of culinary services, Lynell Peck and executive chef, Tony Panetta. They have created ‘smart’ menus comprising fresh, seasonal and ethically sourced ingredients, combined to drive physical and mental performance.
Panetta says fresh fruits, vegetables and whole grains feature prominently in the menu.
“What we eat has always played a vital role in supporting our bodies and nutrition is a key component in business success. We have purposely created meals that are high in protein and low in saturated fats to boost the overall health of delegates and visitors and help them maintain focus. We have also increased the ratio of plant-based proteins in dishes to aid digestion and concentration,” he notes.
Lynell Peck adds: “Nutrition is a key factor to business success, as it enables delegates to work more effectively and creatively. As such, the venue is committed to sourcing fresh, peak of season, ingredients with natural performance qualities from farmers in New South Wales who practice sustainable techniques.”
The team says that, throughout the precinct, the menus will cater for all dietary requirements, including allergens, religious and lifestyle choices.