"One of the best meals ever
served in this state in ages."
Des Houghton, Courier Mail

  • Lamb image
  • Beef image
  • Food 1 entre
  • RQFWS medal winning wine
  • Cheese platter
  • Food 9 dessert chocolate
  • Food 7 salmon
  • Food 8 lamb
  • Food 4 steak 2
  • Food 11 sushi
  • Pork belly
  • Entre salmon & melon
  • Dessert

Award-winning food & wine

The story behind our produce 

From Grand Champion awarded Queensland beef to Gold-medal winning lamb from Tasmania, the story behind the produce used on our Royal International Convention Centre (Royal ICC) menus is what sets us apart.

The Royal ICC is owned and operated by the Royal National Agricultural and Industrial Association of Queensland (RNA) which has a unique 145 year association with farmers and producers through its Royal Queensland Show (Ekka) and Royal Queensland Food and Wine Show (RQFWS) competitions.

The Royal ICC is the only convention centre in Australia where guests can enjoy food and wine awarded gold, silver and bronze medals in these competitions.

Through this relationship, the world-class chefs at the Royal ICC form close connections with the entrants – Australia’s finest farmers and producers. Produce is sourced directly from them, whether it’s RQFWS Gold-medal winning beef from the Winter family’s property on the Darling Downs or fruit and vegetables from farmers in the Lockyer Valley.

The award-winning produce also goes through the ultimate testing phase, being served at Queensland’s largest event – the Ekka. The RNA runs a five-star steakhouse and live food station at the show, serving the same RQFWS Grand Champions and Gold-medal winners you’ll find on the Royal ICC menu.


“ ... one of the best meals ever served in this state in ages ... ”
“ ... It was a celebration of outstanding Australian produce ... ”
“ ... the chefs excelled themselves ... ’’

- Des Houghton, Courier Mail

Meet our head chef

Sean Cummings - Executive Chef 

Our Royal ICC Executive Chef, Sean Cummings, has been with the venue since it opened in March 2013.

Sean was formerly Executive Chef at the Park Hyatt Melbourne and before that worked for Harvey Nichols at the prestigious Oxo Tower Restaurant in London.

His team is made up of world-class chefs who create seasonal menus driven by local produce and award-winning Australian ingredients.

Sean’s philosophy is to only use the best of the best ingredients and he prides himself on his close relationship with the farmers supplying the Royal ICC.


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