Forest Byron Bay

confidence 70% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

Forest Byron Bay offers extensive gluten-free marked options across breakfast, lunch, and dinner menus, including items like seasonal fruits, pecan maple granola, avocado toast, steaks, fish, and desserts. The menu uses 'GF' labels for many dishes, and the kitchen clearly is aware of coeliac needs. However, the kitchen is shared with gluten-containing dishes (brioche buns, sourdough, Turkish bread, pasta), and no dedicated fryer or gluten-free kitchen is mentioned. Staff can assist but cross-contamination risk remains. Best to speak directly with the team about your needs.

confidence 65% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

The menu clearly labels vegan (VG) options across all meal periods, including items like seasonal fruits, avocado toast, lentil chickpea burger, heirloom beetroot, zucchini cannelloni, lion's mane steak, and multiple desserts. Staff are described as accommodating. However, the kitchen is shared and no dedicated vegan prep area is mentioned, so cross-contact with dairy, egg, or honey is possible. A solid choice for vegans who communicate their needs.

confidence 65% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

Vegetarian options are well-labelled with 'V' tags across the menu, including sourdough crumpets, strawberry pancakes, eggs your way, twice-baked cheese soufflé, and white chocolate crémeux. A separate Little Ones menu also has vegetarian dishes. The kitchen handles meat, fish, and vegetarian items in a shared space, so cross-contact is possible. Staff can guide vegetarians to suitable choices.

confidence 60% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

The menu clearly marks dairy-free (DF) options, such as bacon, smoked salmon, oysters, Ballina prawn roll, steaks, lamb shoulder, chips, and several desserts. Some dishes are marked 'DFa' indicating available dairy-free adaptation. However, many dishes contain cheese, butter, cream, or crème anglaise. No dedicated dairy-free kitchen or equipment is noted, so cross-contact is possible in the shared kitchen. Staff can discuss dairy-free needs.

confidence 55% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

Shellfish items are clearly marked (oysters, prawns, slipper lobster, scallops) with 'A*' denoting seafood. Many non-shellfish items are also available across the menu including steaks, lamb, chicken, and vegetarian options. No dedicated shellfish-free prep area is mentioned, but the kitchen can likely accommodate requests for shellfish-free meals when communicated. Cross-contact risk exists in the shared kitchen.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Several menu items contain nuts, explicitly marked with 'N' (e.g., ancient grain salad with roasted mixed nuts, textures of lemon with pistachio, torched slipper lobster with macadamia crumb, vanilla poached pear with pecan praline). No nut-free kitchen or dedicated allergen management for nuts is mentioned. Staff may be able to accommodate requests but cross-contamination risk is high in a shared kitchen that uses nuts extensively. Ask staff for guidance.

confidence 45% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

No explicit egg-free labels appear on the menu. Many items contain egg (eggs your way, truffle toast, soufflé, pancakes, baked goods, mayonnaise-based sauces). The kitchen uses eggs extensively. No dedicated egg-free procedures are mentioned. Guests with egg allergy should communicate directly with staff to identify possible modifications, but cross-contamination risk is significant.

confidence 35% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Soy is not explicitly labelled on the menu. Soy appears in some items (miso dressing, miso-baked cabbage, soy sauce likely used in some dishes). No soy-free protocols are mentioned. Guests with soy allergy should inquire with staff about specific dishes and potential modifications.