Trattoria Basiloco Byron Bay

confidence 80% ·

Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.

The menu is extensively marked with a vegetarian symbol on many dishes including focaccia, olives, arancini, burrata, broccoli, rocket salad, shoestring fries, gnocchi gorgonzola, tagliolini porcini, kids' pizzas, pasta, and desserts like tiramisu and cannoli. HappyCow lists the venue as offering vegetarian options with lacto-ovo choices. The markings are clear, and a wide selection of vegetarian starters, mains, pizzas, and desserts is available. Most dishes are traditional Italian, so pasta and pizza options are plentiful. Non-vegetarian items (calamari, beef, lamb, seafood dishes, ham-based pizzas) are not marked, making it easy to identify 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 many dishes as 'Gluten free' (olives, calamari, beef carpaccio, sirloin, barramundi, pannacotta), and gluten-free pizza bases are available for an extra $6. However, the pizzeria menu explicitly states that GF bases are 'prepared in a kitchen where gluten is present, and there is a possibility of cross-contamination during cooking.' There is no mention of a dedicated fryer, a separate prep area, or any staff training on coeliac needs. No accreditation from a recognised coeliac body was found. This is a shared kitchen with structural cross-contamination risk, so the venue is best suited for gluten-avoidant diners who are not coeliac or for coeliacs willing to accept the stated risk and speak with staff.

confidence 65% ·

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.

The menu marks a few items with a 'Vegan' symbol: olives, garlic pizza (without mozzarella add-on), sauteed broccoli, the pannacotta, and the gluten-free pizza base itself. There is also a 'Napolitana Tagliolini' with a note 'ASK FOR VEGAN OPTION' and a vegan cheese swap available on pizzas for $3.50. HappyCow reviews mention a specific seasonal vegan pizza and note there are 'few vegan options'. The pannacotta's vegan marking ('Coconut Pannacotta') is explicitly noted. While vegan options exist, they are limited in number, and the kitchen is shared heavily with non-vegan ingredients (meat, dairy, seafood). There is no dedicated vegan prep area. A vegan diner can find a meal but the choice is narrow, and the pannacotta and olive starters are the most distinct vegan dishes outside pizza.

confidence 60% ·

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.

A 'Dairy free' icon appears on the Napolitana Tagliolini, Seafood Fregula, Calamari Fritti Main, and the Marinara pizza. A 'Lactose free' icon appears on the Seafood Fregula and Marinara pizza. The menu also notes 'Vegan Cheese' as a pizza extra for $3.50. However, the vast majority of the menu is dairy-heavy: pasta with Parmesan, butter, and cheese sauces; pizzas with mozzarella and buffalo mozzarella; gnocchi gorgonzola; and burrata. The kitchen is shared and uses significant amounts of dairy throughout. A dairy-free diner would need to carefully select from the few clearly marked options and request modifications, making it manageable but limited.

confidence 40% ·

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 egg-specific icon or marking is present on the menu. Many pasta dishes (pappardelle, tagliolini, gnocchi) are homemade and likely contain eggs, but the menu does not state this explicitly. The 'From the Kitchen' menu has no egg-free labels. Desserts like tiramisu and cannoli likely contain egg. There is very limited direct evidence about egg handling. This classification is based on the absence of information rather than positive evidence. Diners with egg allergies should inquire directly with kitchen staff.

confidence 60% ·

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.

The menu explicitly marks the 'Seafood Fregula' with a 'Shellfish' icon, indicating it contains shellfish (calamari, king prawns, mussels). The 'Salt Pepper Calamari' and 'Calamari Fritti Main' are deep-fried calamari (squid, a mollusc), which are not marked with a shellfish icon but are clearly seafood. The kitchen is a general Italian kitchen that handles these items. There is no dedicated fryer or preparation area for shellfish-free cooking, as the same fryer is likely used for other items. A shellfish-allergic diner would need to have a careful conversation with staff to avoid cross-contamination, especially around the fryers.