Berth Restaurant & Events

The menu marks individual dishes GF (gluten free) and GFO (gluten free option) across all courses — starters, pasta, grill, sides and desserts. However, the menu's allergen disclaimer states: 'While precautions are taken, contact with peanuts, tree nuts, seeds, wheat, eggs, milk, soy, shellfish and other allergens is possible.' No dedicated kitchen, dedicated fryer, or accreditation is mentioned. This is a marked menu with shared-kitchen cross-contamination risk acknowledged, consistent with Tier D.

The menu marks dishes VE (vegan) and VEO (vegan option) on individual items — e.g. Olives (ve, gf), Roasted Cauliflower (ve, gfo), Shoestring Fries (veo), Grilled Broccolini (veo). The shared-kitchen allergen disclaimer applies equally here. No accreditation or dedicated vegan kitchen is cited.

The menu identifies vegetarian items with a V label and vegetarian options with a VO label, applying these markings across starters, pasta, sides, and desserts. A shared-kitchen allergen disclaimer is in effect. The restaurant does not mention a dedicated vegetarian preparation area.

Dairy is pervasive across the menu (ricotta, pecorino, cream, butter, mash, brûlée, cheesecake). Some items are marked VEO (vegan option, implying dairy-free variant possible on request) but no dedicated dairy-free prep area is mentioned. The allergen disclaimer acknowledges contact with milk is possible.

Shellfish is an active and prominent ingredient on the menu (oysters, prawns, scallops, calamari, seafood risotto). The allergen disclaimer acknowledges 'contact with … shellfish … is possible.' Some non-shellfish dishes are marked GF/V but no shellfish-free dedicated prep is indicated. Cross-contact risk is high for shellfish-allergic diners.

The menu's allergen disclaimer explicitly states that contact with peanuts, tree nuts, seeds … is possible. Multiple dishes also contain nuts as ingredients, among them Chicken Asado with smoked almond romesco, Whipped Ricotta with pine nuts, Roasted Cauliflower with cashew cream, and Pistachio Basque Cheesecake. The venue actively uses tree nuts across the menu and acknowledges cross-contact risk. This makes the restaurant not appropriate for anaphylactic nut allergy.