Woodcutters Restaurant

Main and group menus use GF and GFO codes to identify dishes. Several naturally gluten-free items, such as steak, barramundi, and salads, are clearly labelled. Pizzas are prepared in a separate area from the main kitchen, which reduces cross-contamination risk. The kitchen is shared with gluten-containing dishes, including pizza dough, bread, and pastries. The group menu warns that cross-contamination may occur. Staff can accommodate requests if notified. No dedicated gluten-free accreditation or separate fryer for chips is noted.

Several dishes on the menu carry a _V mark for vegetarian. These include the homemade cheesy garlic and herb pizza, mushrooms on toast, margherita pizza, Prima Verde fettuccine, and the haloumi salad. The menu uses clear codes. The pizza section states that those items are prepared in a separate area from the main kitchen. Most vegetarian dishes are made in the main kitchen. Staff are accustomed to handling dietary requests and can help guide choices.

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.

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.

No menu items are marked egg-free. Eggs appear in multiple dishes, including a baked lemon tart with meringue, pasta made with egg-based dough, aioli, and desserts containing Chantilly and ice cream. The menu provides no 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.