Woodcutters Restaurant

confidence 65% ·

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.

Dishes on the main and group menus are marked with GF/GFO codes, and several naturally gluten-free items like steak, barramundi, and salads are clearly labelled. Pizzas are prepared in a separate area from the main kitchen, which reduces cross-contamination risk. However, the kitchen is shared with gluten-containing dishes (pizza dough, bread, pastries), and the group menu warns that cross-contamination may occur. Staff can accommodate requests if notified, but there is no dedicated gluten-free accreditation or separate fryer for chips noted.

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.

Several dishes are marked _V (vegetarian) on the menu, including the homemade cheesy garlic & herb pizza, mushrooms on toast, margherita pizza, Prima Verde fettuccine, and the haloumi salad. The menu uses clear codes, and the pizza section notes these are prepared in a separate area from the main kitchen. Most vegetarian dishes share the main kitchen, but staff are accustomed to dietary requests and can guide choices.

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 few dishes on the menu carry a _VG (vegan) code: the Chargrilled rosemary and sea salt focaccia, a side of seasonal green vegetables, and fries with aioli. The Prima Verde fettuccine is marked VGO (vegetarian option, may be adaptable). No dedicated vegan fryer or separate prep area is mentioned, and the broader menu relies heavily on meat, dairy, and eggs. Staff can be asked to accommodate, but options are limited and the shared kitchen increases cross-contamination risk.

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.

Several menu items are marked DFO (dairy-free option) — the barramundi, steak dishes, Nikola salad, and some pasta and side dishes. A few dishes are marked DF outright. The Chargrilled focaccia is marked DF. Cheese, cream-based sauces, and butter feature heavily on the rest of the menu. No dedicated equipment or prep area for dairy-free is mentioned, so cross-contamination is likely in a shared kitchen. Best to notify staff of your needs and confirm on the day.

confidence 55% ·

Not recommended, Documented unsafe for this allergen: refuses to accommodate, multiple bad reports, or a documented incident. Surfaced as a warning rather than a recommendation.

No menu items are marked egg-free, and eggs appear in multiple dishes (baked lemon tart with meringue, pasta with egg-based pasta dough, aioli, and desserts with Chantilly and ice cream). The menu does not provide any egg-free markers or guidance. For anyone with an egg allergy or intolerance, this venue is not recommended without a detailed conversation with the kitchen.