Mornington Thai restaurant
The online menu marks many dishes GF (Pad Thai, curries, stir-fries, fried rice, and more), and the kitchen operates as a standard Thai restaurant with shared prep areas.
Per-allergen evidence
The online menu marks many dishes GF (Pad Thai, curries, stir-fries, fried rice, and more), and the kitchen operates as a standard Thai restaurant with shared prep areas. Staff awareness is not documented in the sources. Coeliac diners should confirm cross-contamination protocols directly with the kitchen before ordering.
Several starters are labelled VEGAN (Spring Rolls, Dumplings, Sweet & Sour Tofu) and a Som Tum Salad is marked GF-VEGAN. The kitchen is shared, so cross-contact with animal products is possible. Best to confirm with staff.
The restaurant provides items marked V (Curry Puffs, Roti & Peanut Sauce, Veg Platter, Jasmine Rice) and VEGAN. A shared kitchen is used, and no dedicated vegetarian preparation area has been noted.
Mornington Thai restaurant offers several seafood dishes, including Pad Thai with prawns, Salmon Chu Chee Curry, Shrimp Cocktail, and seafood platters, as well as vegetable options. The kitchen is shared with meat.
Peanut and cashew appear in several dishes, including Chicken Satay, Cashew Nut Stir Fry, Kung-Pao Stir Fry, Peanut Sauce Stir Fry, and Massaman Curry. The menu does not mark nut-free options. The kitchen uses nuts as ingredients. No dedicated nut-free protocol is mentioned.
The menu does not mark items as dairy-free. Some dishes are likely to contain dairy; curries may use coconut milk, but the use of butter or ghee has not been ruled out. No dedicated dairy-free equipment or protocol has been noted.
Egg appears in many noodle and rice dishes (Pad Thai, Pad Se Ew, fried rice). No egg-free markings on the menu. Shared kitchen.
Soy sauce is a standard ingredient in Thai cooking. The menu does not mark soy-free options, and no dedicated soy-free protocol is mentioned.
Prawns, shrimp, squid, and fish cakes appear on the menu. No shellfish-free markings appear on the menu, and a shared fryer and wok are likely used.
No low-FODMAP markings. Many dishes contain garlic, onion, and high-FODMAP ingredients typical of Thai cuisine. Not recommended without detailed staff consultation.
No sugar-free markings. Many dishes use sweet sauces (tamarind, honey, sweet chilli). Not suitable without staff guidance.
No keto markings. Most dishes include rice, noodles, or sweet sauces. Some stir-fries without rice may be adaptable, but no dedicated keto protocol.
Always confirm with venue staff before ordering. Tiers and accreditations are guides, not guarantees.
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