Salads
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.
Monday And Thursday's Salad Of The Day - The Lazy Legume
$16.50Falafel, Mesclun Leaves, Cherry Tomato, Roasted Pepper Strips, Danish Fetta, Beetroot And Garlic Aioli
Monday's Salad Of The Day - Thyme To Mango
$16.50Chicken Tenderloin With Roasted Cashew Nuts, Mango Pieces, Cherry Tomatoes, Edamame Beans, Spinach, Mesclun, Avocado Whip,...
Tuesday's Salad Of The Day - Chicken See's A Salad
$16.50Tender Chicken Pieces, Baby Cos Lettuce, Bacon, Egg, Shaved Parmesan, Croutons And Aioli Dressing(One Per Serve)
Tuesday's Salad Of The Day - Miso Magic
$16.50Miso Tofu Noodle Salad – Tofu, Egg, Edamame beans, Cucumber, Enoki Mushroom, Crispy Lotus Roots, Sesame and Noodles
Wednesday's Salad Of The Day - Guac and Bowl
$16.50Mexican Chicken Salad – Spiced Chicken Tenderloins, Tomato, Capsicum Salsa, Cheese, Corn, Jalapenos, Guacamole
Wednesday's Salad Of The Day - Meze On the Go
$16.50Mediterranean Quinoa And Hummus Salad – Quinoa, Tomatoes, Olives, Roasted Chickpeas, Capsicum, Roquette, Coriander, Hummus...
Thursday's Salad Of The Day - Spice of Jamaica
$16.50Jamaican Jerk Chicken Salad – Jerk Chicken, Black Beans, Cherry Tomatoes, Mangoes, Avocado, Coleslaw And Spiced Vinaigrette
Friday's Salad Of The Day - Love At First Bite
$16.50Zucchini Bites, Mesclun, Pickled Red Onion, Roquette, Cherry Tomato, Lebanese Cucumber, Corn, Grilled Capsicum, Green Goddess...
Friday's Salad Of The Day - The Thrills, The Grills
$16.50Soy And Ginger Chicken, Vermicelli Noodle Salad With A Sesame And Soy Dressing(One Per Serve)
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.
