ICC Sydney launches first ‘Feeding Your Performance’ menu
Working with nutritionist Joanna MacMillan, the culinary team, led by director of culinary services Lynell Peck and executive chef Tony Panetta, have created “smart” menus comprising
seasonal and ethically-sourced ingredients, combined to drive physical and mental performance.
“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,” Panetta said.
“We have also increased the ratio of plant based proteins in dishes to aid digestion and concentration. We’ve focused on creating new combinations of food that work across health and enjoyment, mixing flavours, textures and influences to take visitors on a culinary journey.”
The inaugural menu includes Australian king prawns with lemon verbena and kohlrabi; Chicken with seasonal berries and ricotta; and Kingfish, corn and kombucha.
Once it officially opens in December, ICC Sydney aims to refresh the dishes at least eight times a year, in line with the availability of seasonal produce from local and regional providers.