By Joseph Steele
Set on a bustling stretch of Ennis Road in Kirribilli, BTB Kirribilli is doing more than serving one of Sydney’s more thoughtful brunch menus. Beneath the hum of espresso machines and the quiet confidence of a kitchen fluent in working with native ingredients, there’s a deeper story unfolding - one where hospitality meets responsibility and every sausage and egg muffin carries a little more weight than most.
At first glance, BTB’s approach is disarmingly simple: $1 from every sale of its native-leaning sausage and egg muffin goes directly to a rotating charity partner. But as with most things here, simplicity belies a more considered philosophy. "Our menu changes seasonally and so does the charity,” Adam Brcic, owner of BTB Kirribilli explains.”On this current menu we are raising funds for the Westerman Jilya Institute for Indigenous Mental Health… an incredible and important cause that we can truly get behind.”
It’s not a token gesture. BTB has form in this space. Past menus have supported the National Indigenous Culinary Institute (NICI), which creates pathways for Indigenous apprentice Chefs as well as Purple House, known for delivering dialysis services to remote communities. THere was even a NAIDOC Week dinner where 100% of proceeds went directly to the Jilya Institute - a full circle moment now echoed in their recent campaign.
To understand why, you have to look at the way BTB approaches food itself. Native ingredients aren’t treated as a garnish or gimmick here; they’re foundational. Pepperberry, bush herbs, endemic produce - they’re embedded in the menu with intent. With that comes a sense of responsibility. "I feel honoured and privileged to be in the industry I am in” Adam shares "and to also be in a position where I am providing access to the incredible ingredients that are endemic to this country. I feel strongly that using these ingredients goes hand in hand with being socially aware and responsible to Indigenous communities that have used these ingredients for longer than we can fathom.”
It’s a perspective that reframes what "giving back” can look like in hospitality. Not as an add-on, but as something intrinsic to the business itself. For BTB, it’s about respect as much as it is about contribution - ensuring that the cultures behind the ingredients are acknowledged, supported and elevated.
The mindset has had a tangible impact on the business too. Working with organisations like NICI hasn’t just raised awareness, it’s shaped the way the team operates. "We have fortunately previously taken on an apprentice through the NICI. THis has allowed me to feel directly involved and hit the ground running with organisations I respect.” Adam notes. It’s a rare instance where the line between community engagement and day-to-day operations dissolves entirely.
Of course, BTB is under no illusion that a dollar-per-muffin model will single-handedly transform complex social issues. But that’s not the point. "The funds we raise may not be majorly impactful to the organisations, but we hope that it gives a boost in any way. It’s also a way to show the gratitude and respect we have for the work they do.” In an industry often driven by margins, that kind of clarity is refreshing.
The current focus - the Westerman Jilya Institute - brings urgency to the table. Indigenous youth suicide remains one of the most pressing and complex challenges in Australia, particularly in regional and remote communities where access to mental health services is limited. Jilya’s work, spearheaded by Dr Tracy Westerman AM, is not only about prevention but also about building a pipeline of Indigenous psychologists equipped to support high-risk communities.
"Mental health is always a difficult path to navigate, especially in regional and remote communities that don’t have access to the facilities we do in Metropolitan areas. Jilya no only aims to reduce Indigenous suicides, but also aims to increase the number of Indigenous psychologists working across Australia to help those higher risk areas. That is an incredible goal!” Adam says.
If there is a throughline to all of this, it’s the idea that small, consistent actions matter. That a cafe can be more than a place to eat; it can be a conduit for awareness, a platform for education and on its best days - a catalyst for change. "I feel like we can take a step back and think deeply about if and how we can help people who are in less fortunate positions. In a time where life stresses are riding high, it’s important that we don’t forget helping others is integral to human life.”
"Find a passion and support it! There’s never a wrong answer.”
Beyond its charitable partnerships, BTB’s broader commitment to corporate social responsibility is equally grounded. Internally, it’s about fostering a workplace that’s both relaxed and professional. A safe, inclusive environment for staff. Externally, it’s about continuing to champion native ingredients, not just as a culinary trend but as a meaningful way to support Indigenous growers, suppliers and communities.
For those looking to get involved, the pathway is straightforward. The Jilya Institute’s website offers a comprehensive look at its work, while Dr Westerman’s writing and podcast appearances provide deeper insight into the challenges - and opportunities - within Indigenous mental health.
Back in Kirribilli, though, it all comes back to the plate. A sourdough English muffin, a roo-and-beef sausage patty, a hit of pepperberry BBQ sauce. It’s breakfast, yes - but it’s also an act of participation in something far bigger. In a city that takes brunch seriously, that might just be the most meaningful order you place all week.
