What Will People Be Eating at Sydney's $1.5 Billion International Convention Centre?

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If you've been around Darling Harbour and Tumbalong Park of late, you've probably noticed Sydney's huge new $1.5 billion business and entertainment precinct, International Convention Centre Sydney, set to open in December 2016. This looming structure boasts three new theatres, an entertainment precinct, an open-air event deck and more (detailed in our handy breakdown), but it's not just design that's getting people talking about ICC Sydney.

Focused on changing the game for average convention centre cuisine, the ICC Sydney is opening with a very specific angle on their food offerings, with a philosophy called 'Feeding Your Performance'. It's the brainchild of ICC Sydney's big name culinary team headed by director of culinary services, Lynell Peck and executive chef Tony Panetta, and they're focused on improving the alertness, concentration and overall health and wellbeing of guests.

DON'T EXPECT BORING OLD FUNCTION FOOD HERE

Corporate workshop, boutique event and ballroom dinner guests will be choosing from dishes that are "high in protein, low in saturated fats to boost the overall health of delegates and visitors," says executive sous chef Constantin Kautz. "We've also increased the ratio of plant based proteins to aid digestion and concentration." We even spy chia seeds and almond milk on the menu. Perhaps this is an indication that the health movement has moved from yogi fad territory into the world of Big Corporate — and there's nothing bad about that, come on.

This appears to be an Australian, even potentially a world first, and Panetta says they've been fielding inquiries from around the globe. "We might be at the forefront now, but we also believe this philosophy will become business as usual in the future."

LOCAL SUPPLIERS WILL RULE AN INTERNATIONAL VENUE

While in other hands (or with less financial investment) this way of feeding huge crowds of people could feel trite and temporary, Panetta and the team are walking the walk when it comes to the food. Kautz says they're committed to working with local and regional farmers and producers who practice ethical and sustainable farming techniques. Among them are Martin Boetz from the Cooks Co-op, Old Salty's Oysters in Pambula River, Willowbrae Chevre Cheese Farm at the Hawkesbury river, Archie Rose distillery in Rosebery and Westview Limes from Kempsey.

THERE'S A DIVERSE TEAM OF CULINARY EXPERTS BEHIND EACH DISH

Panetta is enthused about this new way of cooking, saying it's a "completely different approach to anything I have ever worked with before." Along with the team including Kautz who was previously the executive chef at Sydney's Intercontinental, executive pastry chef Michael Belcher, executive sous chef Jack Astin and chef de cuisine Dylan Sanding, Panetta says the environment is one where "people are encouraged to flourish, challenging one another to keep upping the ante." He says the fact that they have such different backgrounds provides a unique jumping off point for the kitchen. "From convention centres to boutique hotels and five-star restaurants, everyone can bring something different to the table."

There's also collaboration with a well-respected team of nutritionists including Dr Joanna MacMillan, who is reviewing the nutritional value of the menus and aiming to "drive physical and mental performance," says Panetta. He also says they're constantly aiming to "unlock the science behind ingredients" making sure they tick boxes in both flavour and health benefits. The focus is on locality, fruit, vegetables, whole grains and seasonal food.

AND NOW A LITTLE PEEK AT THE MENU

One of Panetta's favourite dishes is Australian king prawns with lemon verbena, carrot, kohlrabi and porky wild rice. "It's a zesty, seasonal dish that plays into all our philosophies." He says it's high in "protein, vitamins and minerals to actively drive mental ability." Kautz likes the slow braised beef cheek, pureed sweet potato and broccoli with pancetta and crispy white anchovies as "the beef is sourced locally from Rangers Valley and the broccoli leaves zero waste — all parts of the vegetable are included," he says. We also like the look of the Hawkesbury tomato salad, the Cowra C-boosted lamb salad with freekeh, kale, pomegranate and wild rice and the blue eye with beetroot, cucumber and sesame.