Under the management of Legends Global, International Convention Centre Sydney continues to strengthen its commitment to innovation and sustainability across every aspect of the delegate experience.
The Planet First menu has been meticulously crafted to minimise environmental impact while celebrating the richness of local, seasonal and Indigenous ingredients. Every dish has undergone carbon‑footprint analysis, with ICC Sydney’s world-class chefs. the menue prioritises responsibly sourced seafood, free‑range poultry and native produce such as Davidson’s plum and saltbush. It offers delegates a dining experience that tastes good, feels good and does good for the planet.
ICC Sydney General Manager – Operations, Lynell Peck, said, “Planet First gives clients a way to make a positive environmental choice without sacrificing quality or creativity. It’s a menu that elevates the delegate experience while supporting the communities and ecosystems that sustain us.”
The ICC Sydney 2026 Menu Collection spans lunches, canapés, plated dishes, grazing tables and cocktail selections, with dedicated Planet First options available across each service style. ICC Sydney continues to champion local suppliers, including Musset Holdings Regenerative Farm, Farmer Joes Chicken, Get Fish seafood, Malfroy’s Honey, Block 11 Organics, Kootingal Pecan Company, Garlicious Grown black garlic, Brother Mountain Macadamias, ALTO Olives and Greenspace MicroFarm, reinforcing its commitment to ethical and community‑centred sourcing.
ICC Sydney Executive Chef Rakesh Pillai added, “Planet First represents our commitment to cooking with purpose. We wanted to create dishes that honour the land, respect our producers and deliver exceptional flavour without compromising the environment. This menu is about celebrating Australian ingredients in a way that is thoughtful, contemporary and deeply connected to place.”
Adding to the refreshed offering, ICC Sydney has also introduced a new Performance Luncheon – a stand‑up style service designed for high‑energy event programs. Priced at A$70.50 per guest, the menu includes shared items, three salad bowls, coffee, tea, hot chocolate and infused botanical water, served over a 1.5‑hour duration.
With the 2026 Menu Collection, ICC Sydney continues to set the benchmark for sustainable, innovative and locally inspired event dining, delivering exceptional culinary experiences that align with the values of today’s delegates and organisers.
