Tom Phat

The menu carries a dedicated 'Vegan / Vegan Option' section, with dishes marked [vv] for vegan and [vvo] for vegan optional. Multiple dishes across all courses hold one of these marks. No dedicated kitchen or fryer is claimed, and a shared kitchen for fried items is acknowledged.

Menu marks dishes [gf] (gluten-free) and [gfo] (gluten-free optional) across multiple dishes. Venue explicitly states: 'While we can't guarantee complete gluten-free status for fried items due to potential shared cooking surfaces, we strive to minimise cross-contamination.' Shared cooking surfaces confirmed; no dedicated fryer or dedicated kitchen.

Menu labels vegetarian dishes with [vg], shown on items like Sate pumpkin puffs, while [vvo] and [vv] codes cover many plant-based options. No dedicated vegetarian kitchen or fryer is claimed.

Dishes containing nuts are marked with [n] on the menu, with examples including Pad thai, Chilli jam stir fry, Grilled roti with peanut satay, Sate pumpkin puffs, and Kung pao cauliflower with cashews. Nuts feature across multiple dishes, and the shared kitchen means cross-contamination is a risk. No nut-free guarantee is stated.

Menu includes multiple seafood options (prawn dumplings, crispy squid, crispy stir fry barramundi, prawn add-ons). Allergen marking system does not specifically flag pescatarian options, but fish/seafood dishes are clearly identifiable from descriptions. Shared kitchen environment.

The venue states that all beef and chicken are sourced from certified halal suppliers, though no claim is made to full halal certification of the kitchen or menu. Pork dishes are served, including Hoisin pork baos, Chilli caramel pork belly, and Shanghai dumplings. Alcohol is also served. Halal ingredient sourcing is noted, but the venue is not halal-certified.