Olive Restaurant

Menu uses a V code to mark multiple dishes across starters, mains and desserts (rosemary focaccia, zucchini chips, fried feta, eggplant parmigiana, patatas bravas, churros, sumac strawberries, etc.). The kitchen is shared with meat and fish dishes throughout the menu; no dedicated vegetarian prep area is evidenced.

The menu codes individual dishes GF across all courses. Oysters, beef tartare, patatas bravas, eggplant parmigiana, and basque cheesecake all carry that flag. But gluten is clearly present in the kitchen, rosemary focaccia, ricotta gnocchi, chicken cotoletta sando, and spanakopita are all on the same menu without any GF flags. The venue states 'some dishes are adaptable for dietary requirements with adequate notice.' This implies a shared-kitchen environment where GF requests require advance communication. No dedicated fryer. No dedicated prep area. No accreditation evidenced.

The menu labels dishes with a CN code for nut content. Three items carry this flag: fig carpaccio with pistachio (also marked GF and V), grilled swordfish with ajo blanco (CN), and pistachio baklava olive oil ice-cream sandwich (also marked V). Tree nuts appear across courses. Cross-contamination risk is present for diners with anaphylaxis. No nut-free certification or dedicated preparation area is documented.

One dish is marked Ve on the sample menu: 'Iceberg, dill dressing, chilli crisp, pickled shallot, kalamata olive (GF, Ve).' Vegan options are extremely limited, and the kitchen handles dairy throughout, including feta, mozzarella, stracciatella, buttermilk, crème fraîche, ricotta, and yoghurt. There is no dedicated vegan prep area in the shared kitchen.