Native
We recommend for lunch 4 - 6 serves per person.
We recommend for afternoon tea 2 - 3 serves per person.
We recommend for sundowners 4 - 6 serves per person.
All of our items are fixed. Items can not be changed or modified. Please select food which covers your required dietaries.
We do our best to make sure that dietary/allergy information is accurate and to minimise the risk of cross contamination. Also, manufacturers can and do change ingredients from time to time without notice so we cannot guarantee the absence of specific ingredients. Customers concerned with food allergies need to be aware of these risks.
Caramel Donut with Cinnamon Myrtle Sugar
$7.50Caramel Donuts Tossed in Cinnamon Myrtle Sugar(Two Per Serve)Native
Caramel Donut with Cinnamon Myrtle Sugar Box
$45Caramel Donut with Cinnamon Myrtle Sugar(Small Caramel Donut with Cinnamon Myrtle Sugar Box - Twelve Pieces Per Box)(Large...
Chicken, Salt Bush, Tasmanian Pepperberry and Geraldton Wax Sausage Rolls
$11Chicken Sausages Rolls Served with Tomato Chutney(Two per serve)Native
Iced Native Lemon Grass and Lemon Myrtle Tea
$60One Drink Dispenser of Native Lemongrass and Lemon Myrtle Iced Tea(One Per Serve) Native
Wattleseed Chocolate Brownie Box
$48Homemade Wattleseed Chocolate Brownie(Small Homemade Wattleseed Chocolate Brownie Box - Twelve Pieces Per Box)(Large Homemade...
Hot Native Lemon Grass and Lemon Myrtle
$60One Urn of Native Lemongrass and Lemon Myrtle Tea (One Per Serve) Native
Chicken, Salt Bush, Tasmanian Pepperberry and Geraldton Wax Sausage Roll Box
$110Chicken, Salt Bush, Tasmanian Pepperberry and Geraldton Wax Sausage Rolls(Twenty Pieces Per Box)
Native Package 4
$449Includes a Variety Of Our Sweet and Savoury Native ItemsChicken, Salt Bush, Tasmanian Pepperberry and Geraldton Wax Sausage...
Kirribilli Catering recognises the Whadjuk people of the Nyungar Nation as the Traditional Owners and custodians of the land on which we operate from and pays respect to their people past, present and emerging. We use native ingredients from around Australia, some that are grown here on campus. In doing this we acknowledge the ancient and continuing connections Aboriginal and Torres Strait Islander peoples have with these foods from their lands and waters.
