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MĀRE Restaurant by La Luna
The a la carte menu marks multiple dishes as GF (gluten-free), including cold bar items like oysters, burrata, and kingfish tartare, as well as small plates like wagyu beef tataki, slow-poached octopus, mains such as fresh catch of the day, steaks, cauliflower steak, and sides including truffle fries and mash. Desserts include a 'Lemon Meringue GFO' (gluten-free option). However, the menu also contains clearly gluten-containing dishes such as freshly baked baguette, pasta courses (ravioli, tagliatelle, rigatoni, risotto), and tiramisu semifreddo. Since all dishes come from a shared kitchen where gluten is present, cross-contamination risk is acknowledged. A coeliac diner should confirm protocols with staff before ordering, but there are marked gluten-free choices.
Per-allergen evidence
Coeliac · Gluten-free
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 a la carte menu marks multiple dishes as GF (gluten-free), including cold bar items like oysters, burrata, and kingfish tartare, as well as small plates like wagyu beef tataki, slow-poached octopus, mains such as fresh catch of the day, steaks, cauliflower steak, and sides including truffle fries and mash. Desserts include a 'Lemon Meringue GFO' (gluten-free option). However, the menu also contains clearly gluten-containing dishes such as freshly baked baguette, pasta courses (ravioli, tagliatelle, rigatoni, risotto), and tiramisu semifreddo. Since all dishes come from a shared kitchen where gluten is present, cross-contamination risk is acknowledged. A coeliac diner should confirm protocols with staff before ordering, but there are marked gluten-free choices.
Vegetarian
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 a la carte menu marks several dishes as vegetarian (v), including red pepper romesco, crispy zucchini flower, burnt butter mushroom open raviolo, and cauliflower steak. The menu also lists a dessert (campari white chocolate coconut truffles) that is GF/DF but not explicitly V-marked. A shared kitchen with meat and seafood is used, so vegetarian dishes are clearly available but cross-contact is possible. Staff awareness has not been independently confirmed.
Dairy-free
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.
Several menu items are marked DF (dairy-free), such as marinated olives, bresaola, calabrese salami, kingfish tartare, scallop ceviche, wagyu beef tartare, sashimi platters, wagyu beef tataki, octopus, cauliflower steak, charred carrots, asparagus, and baby cos salad. The menu also includes cheese plates and dairy-rich dishes like burrata, lobster ravioli, and tiramisu semifreddo. So dairy-free options exist but come from a shared kitchen where dairy is present. The 'Lemon Meringue GFO' suggests gluten-free but not necessarily dairy-free. Staff awareness and protocol for avoiding cross-contact is unclear.
Reminder
Always confirm with venue staff before ordering. Tiers and accreditations are guides, not guarantees.
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