Greenstreat Wodonga

Many menu items are marked GF. The old WordPress menu and venue's allergen statement flag shared prep surfaces and potential cross-contamination, while salads, warm bowls, burritos, and protein plates can be made with gluten-free ingredients, kitchen is shared with gluten-containing items. Smoothie blenders are a high-risk zone. Staff are trained to help coeliac diners, will change gloves on request, but the venue explicitly says it cannot guarantee any item is 100% free from trace gluten. Coeliac diners should alert the team at ordering time.

Several dishes are marked VG (Vegan) on both the current and legacy menus, including Thai Hard, Mexicado Greens, Farmers Harvest, Satay Plant Power Plate, and the Taco Bowl. Menu icons also distinguish plant-based items. The kitchen is shared, so cross-contamination risk is acknowledged, and staff can guide diners to appropriate choices, but no dedicated vegan prep area exists.

On the menu, vegetarian and vegan items are clearly marked. Several salads and bowls are suitable for vegetarians; cheese, eggs, and feta appear in a number of them. The AGFG listing also notes 'Vegetarian Options' as a feature. Because shared preparation areas handle meat and poultry, the risk of cross-contamination is low but still exists.

The old menu marks some items "Dairy Free." The new menu includes items with cheddar, feta, parmesan, and sour cream, and the venue uses shared preparation surfaces for dairy ingredients like cheese and sour cream. Separated utensils are used, though cross-contamination cannot be ruled out. Staff should be alerted for dairy-free needs.

Several dishes contain almonds, peanuts, and sesame seeds (e.g., Thai Hard, Chicken Satay Power Plate, Rocket Fuel smoothie). The venue's allergen statement clearly states it is not a certified nut-free environment and that cross-contamination risk exists from shared equipment and storage. No dedicated nut-free preparation area. Anaphylactic diners should alert staff and expect limited safe options.

Both burritos have free-range boiled egg. The allergen info at the venue says they use separate utensils for eggs to minimize transfer, but shared surfaces are still used, and there's no dedicated egg-free prep area anywhere. So check with staff if avoiding eggs.

Edamame, tofu (soy-based), and several dressings appear on the menu; soy sauce is not explicitly listed, but edamame and tofu are common soy sources. The venue's allergen statement does not mention soy specifically, making reliable avoidance difficult without direct staff consultation.

No shellfish items appear on the menu. The allergen statement does not mention shellfish, and the venue's own disclaimer notes that shared kitchen surfaces may come into contact with shellfish from the external manufacturing of raw ingredients. Confidence remains low due to the absence of explicit discussion.

The venue is listed on FindMeGlutenFree under 'Low-FODMAP Friendly' category filter, but no menu items or ingredients are specifically identified as low-FODMAP. The menu includes high-FODMAP ingredients like onion, garlic (in dressings), wheat (tortillas, vermicelli noodles), and legumes. Not recommended for strict low-FODMAP diners without extensive customisation.