Trattoria Basiloco Byron Bay

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.

Many dishes are marked 'Gluten free.' Olives, calamari, beef carpaccio, sirloin, barramundi, and pannacotta all carry this label, with gluten-free pizza bases available for an extra $6. The pizzeria menu warns these 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 shared kitchen poses a structural cross-contamination risk, so the venue suits gluten-avoidant diners who are not coeliac, or coeliacs willing to accept the stated risk and speak with staff.

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

Four dishes carry a dairy-free icon: the Napolitana Tagliolini, Seafood Fregula, Calamari Fritti Main, and the Marinara pizza. Two items use a lactose-free icon instead: the Seafood Fregula and the Marinara pizza. Vegan cheese adds $3.50 to the cost. The rest of the menu relies heavily on dairy, including pasta tossed with Parmesan, butter, or cheese sauces, pizzas topped with mozzarella and buffalo mozzarella, and rich selections such as gnocchi gorgonzola and burrata. The shared kitchen handles substantial amounts of dairy. A dairy-free diner would need to choose from the few clearly marked options and request modifications, which makes the experience possible but still limited.

A shellfish icon marks the Seafood Fregula, which contains calamari, king prawns, and mussels, while the Salt Pepper Calamari and Calamari Fritti Main are deep-fried squid, a mollusc, not marked with that icon but still clearly seafood. This general Italian kitchen handles all these items. There is no dedicated fryer or preparation area for shellfish-free cooking, and 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.

No egg icon marks the menu. Many pasta dishes, including pappardelle, tagliolini, and gnocchi, are homemade and likely contain eggs, yet the menu fails to mention this explicitly, and the 'From the Kitchen' section offers no egg-free labels either. Desserts like tiramisu and cannoli probably contain egg. There is very limited direct evidence about egg handling, so this classification relies on the absence of information rather than positive evidence, and diners with egg allergies should inquire directly with kitchen staff.