CATERING MENU - Birrunga

C A T E R I N GM E N U

N A T I V E B U S H T U C K E RW I T H A M O D E R N T W I S T

Birrunga Gallery & Dining is an award-winning destination that is recognised by local and international clients alike. We are proudly, the only Indigenous-owned and operated commercial Cultural hub in Brisbane CBD.

Our kitchen utilises ethically-sourced Native spices and ingredients from a range of trusted Australian suppliers.

Using Native ingredients, we strive to create unique dishes and flavours that would be uncommon to find in modern kitchens today.

Having catered for a variety of private functions and corporate events, you can expect a high quality of service from start to finish.

A/V equipment such as mics, speakers and projectors are also available for hire within the venue.

So whether you’re planning for a seminar, a cocktail party, or a full sit-down meal, contact us today and give your event the exclusive art gallery ambiance it deserves.

N A T I V E S P I C E S& I N G R E D I E N T S

B U S H T O M A T O

C I N N A M O N M Y R T L E

C U R R Y M Y R T L E

D A V I D S O N P L U M

F I N G E R L I M E

D O R R I G O P E P P E R

Found in arid desert regions throughout Australia. It has a sharp pungent tomato flavour with sweet caramel and raisin characteristics which matures with prolonged cooking.

Found in the tropical rainforests of Queensland and New South Wales. This native spice has a subtle, spicy, cinnamon-like flavour.

Grows locally within scrublands in Southeast Queensland. When the leaves are crushed, it has a distinct curry aroma with eucalyptus & anise tones.

Found in the tropical rainforests of Queensland and New South Wales.It has a sharp yet tart sour plum flavour.

Found in the tropical rainforests of Queensland and New South Wales.It has a sharp yet tart sour plum flavour.

Native to the Dorrigo Plateau area of Northern New South Wales.It has a slight wood and cinnamon scent with a more complex spicy flavour when compared to conventional peppercorns.


L I L L Y P I L L Y ( R I B E R R Y )

M A C A D A M I A

N A T I V E B A S I L

N A T I V E J U N I P E R

Commonly found in the hinterland and rainforest regions of the East Coast. The small purple berries have a sweet and tart flavour similar to pears and cranberries, with hints of clove and cinnamon.

Native to Southeast Queensland and Northern New South Wales, macadamias are known for being the hardest nut in the world to crack. It has a rich, buttery flavour which is enhanced when roasted.

This aromatic plant is more commonly found within Southern Australia and as far as Tasmania. Also known as the ‘five spice plant’ due to its complex mixed aroma of basil, mint, and sage.

This wild fruiting shrub is often found growing along dunes, cliffs and mangrove fringes throughout Australia. Similar to juniper, the small purple berries are sweet and exhibit spicy and floral notes.

L E M O N A S P E N

L E M O N M Y R T L E

Native to Far North Queensland, this citrus tree bear small edible fruits that are picked slightly underripe. It has a distinct flavour of tart lemon and grapefruit.

Found in subtropical rainforests of Central and Southeast Queensland. This herb has a refreshing and intense citrus flavour comparable to lemongrass.

Q U A N D O N G

P E P P E R B E R R Y

R O S E L L A

Mainly found growing in South Australia, New South Wales, and Victoria.Even when ripe, the fruit has a dry texture with a slightly sour and salty flavour. Earthy peach and citrus notes also develop as it is consumed.

Native to Tasmania, this shrub produces berries that are initially sweet with a hot, peppery aftertaste. It is often dried to bring out a more spicy wood and cinnamon-like flavour.

This wild growing fruit is found within the fringes of rainforests and sand dunes in the Northern areas of Australia. Its flavour is a mix between a tart berry and rhubarb with notes of passionfruit.


W A R R I G A L G R E E N S

S A L T B U S H

W A T T L E S E E D

Also known as New Zealand spinach or Botany Bay greens, this vegetable grows best in saline soil along the Australian coastline. Much like spinach, it has a fresh and grassy flavour with a slightly bitter aftertaste.

This shrub is commonly found in the desert plains of Western New South Wales. Saltbush leaves are fleshy with a salty, herbal flavour. It can be eaten fresh in salads or dried and ground to be used as a substitute for salt.

These refer to the edible seeds from any of the 120 species of Australian Acacia found nationwide. Wattleseed has a nutty, roasted coffee aroma, with notes of raisins and chocolate.

Kangaroo kof tas

Barramundi spr ing ro l l s

Min i kangaroo sausage ro l l s

Assor ted min i qu iches (v avai l )

T iger prawn tempura (gf avai l )

Spinach and r ico t ta pas t izz i (v)

Crocodi le ta i l sa tay skewers (gf)

Mini lamb meatbal l s wi th bush tomato

Assor ted veggie tempura (v)(gf avai l )

Prawn/Chicken/Vegetable (v) gyozas

Min i zucch in i and sweetcorn f r i t te rs (v)

Coconut prawns on sugarcane s t icks (gf)

Gri l led haloumi and bush honey f igs (v)(gf)

Sundr ied bush tomato and mushroom aranc in i (v)

Chickpea and kumara croquet tes/sausage ro l l s (v)

Chicken drummies wi th ch i l l i myr t le/pepperberr y BBQ (gf)

C A N A P É SH O T

C O L DBush tomato sp iced bocconc in i and pes to wi th f resh breads (v)(gf)

Gr i l led zucch in i and sa lmon b i tes wi th f resh di l l yoghur t dip

Fe ta mousse b l in i s wi th Davidson p lum or rose l la compote

Rare kangaroo, asparagus and horseradish min i wrap

Avocado and fe ta bread b i tes

B loody mar y oys ter shots (gf)

F inger l ime cured oys ters (gf)

Smoked sa lmon b l in i s

B R E A K F A S T

L U N C H

L I G H T S N A C K S

Mini BLT on sof t mi lk bun

Ham and cheese cro issan t

Fresh seasonal f ru i t (v)(gf)

Bacon and egg ro l l wi th ch i l l i jam

Yoghur t cups wi th honey and f ru i t (v)

Se lec t ion of sweet pas t r ies and muf f ins (v)

Fa la fe l and humus wrap wi th sp inach and a io l i (v)

Chicken Caesar sa lad (gf)

Chicken BLT c lub sandwich

Crocodi le hot dog wi th nat ive p ineapple jam

Nat ive meat burgers wi th red s law and maple bacon

Sal ted Dorr igo pepper baby squ id wi th ch ips and sa lad

Egg and cur r y myr t le mayo baguet te ro l l wi th iceberg le t tuce (v)

Smashed avocado on sourdough wi th gr i l led tomato and haloumi (v)

Smoked sa lmon and f inger l ime mayo tor t i l la wraps

Scones wi th cream and nat ive f ru i t jams (v)

Vegetar ian spr ing ro l l s or samosas (v)

Min i c rocodi le dogs wi th ch i l l i jam

Mixed sandwiches (v, gf avai l )

Var ie t y o f homemade s l ices

Min i qu iches (v avai l )

S E A T E D D I N I N G

E N T R É E

D E S S E R T

Salt and Dorrigo pepper baby squid lightly fried in rice flour, served with finger lime aioli (df)(gf)

Pacific oysters with finger lime pearls and smoked soy (gf)

Grilled crocodile tail skewers dressed in macadamia satay,on a bed of dried native basil and myrtle rice with lemon wedge (df)(gf)

Barramundi spring rolls with lemon myrtle chilli jam dipping sauce (df)

Vegan orichette pasta with carrot and miso sauce, carrot top gremolata and sourdough breadcrumbs (df)(vg)(v)

Crispy haloumi with fresh figs, bush honey, orange segments, rocket & mint (v) (gf, vg avail)

Kangaroo in leafy mesclun salad with finely sliced red onions, cranberries, sundried bush tomatoes, sweet potato crisps and a drizzle of balsamic reduction (gf)

Lemon myrtle panna cotta with finger lime syrup and seasonal fruits (gf)(vg)(v)

Sticky fig and macadamia caramel pudding with vanilla ice cream (v)

Chocolate and wattleseed brownie with raspberry sorbet (gf)(vg)(v)

Smashed pavlova with lemon myrtle curd and fresh berries (gf)

Rosella cheesecake pots (gf)(v)

M A I NCurried potato rösti layered with smashed avo.

Served with a poached egg and choice of: halloumi & basil pesto (v), bacon or cured salmon (gf)

Salt and Dorrigo pepper squid lightly fried in rice flour,served with finger lime aioli and red slaw (gf)

Baby whiting potato cakes with minted peas, curry myrtle mayo and beach greens salad (gf)

Macadamia satay chicken skewers served with coconut, basil & myrtle rice and green leaf salad (gf)

Oven-roasted turmeric cauliflower, zucchini, and chickpea saladwith chilli, nut butter, and tahini dressing (gf)(vg)(v)

Rare kangaroo loin with Dorrigo pepper polenta, wilted warrigal greens, and native juniper and wattleseed jus (gf)

Sobah Lemon Aspen Pilsner battered barramundi and bush seasoned chips with green leaf salad and lemon aioli (gf)

Kangaroo burger with house-made kangaroo pattie, Davidson plum jam, cheese, lettuce, beetroot, tomato, and fried egg.

Served with bush seasoned chips and aioli

©

T A S T I N G P L A T T E R S

F I R S T N A T I O N ST A S T E S E N S A T I O N S

Our native tasting platters can include a delicious and

fresh selection of native meats ranging from crocodile,

kangaroo, emu, kingfish, housemade damper breads,

cheeses, wattleseed roasted nuts, native dips

and fresh fruits, amongst other seasonal local produce.

Everything featured on the feasting board is Australian

sourced, made and grown.

A minimum of 10 persons is required for booking.

P R I C I N G

B R E A K F A S T

L U N C H

L I G H T S N A C K S

C A N A P É S

B E V E R A G E P A C K A G E S

T A S T I N G P L A T T E R

S E A T E D D I N I N G

Round of 3 items $24









1 Course $40

2 Course $65

3 Course $80(main + entrée/dessert)

(1PC per Round)

(1PC per Round)

(1PC per Round)

(2PCs per Round)

Per Hour (Basic) $25

Per Hour (Premium) $35

Minimum of 10 PAX required

Starting from $30

P E R P E R S O N *

*Exclusive of GST

T E R M S & C O N D I T I O N S

We’re open to negotiate on a case by case basis in order

to deliver a catering experience that is perfectly suited

to you, your needs, and your budget to ensure utmost

customer satisfaction.

Please note these are sample menus only, and are

flexible with regards to altering and combining options,

swapping out meals, creating packages, adding a bar

tab, tailoring the menu, and work with what each client’s

requirements during the consultation process.

We are happy to cater for all dietary requirements:

vegan, vegetarian, Halal, Kosher, gluten free, coeliac,

lactose intolerant, etc. upon request and with sufficient

notice.

The kitchen requires at least 1 business day notice of a

catering request.

Price of delivery includes delivery of food only, any

additional set up, pack down or supply of linen, etc. will

incur an extra charge.

All prices are exclusive of GST.

A 50% non-refundable deposit is required to secure

booking.

Refer to our website for more details:

www.birrunga.com.au/terms-conditions

Documents

CATERING MENU - Birrunga