CocoBrew Rockhampton William St Restaurant

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.

The online menu marks many items with a 'Gluten Free' icon and offers a gluten-free bread option for an extra charge on several breakfast and lunch dishes. However, the kitchen is shared with gluten-containing items (sourdough, wraps, pancakes, waffles, etc.), and there is no mention of a dedicated fryer, separate prep area, or staff training on cross-contamination. Coeliac diners should confirm procedures directly with the kitchen before ordering.

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 menu items carry a 'Vegan' icon (e.g., Eggs on Toast, Brecky Burger, BLT, Tasmanian Salmon Salad, Vegetarian Dumplings, Kids Fruit and Yoghurt), and the coffee menu offers plant-based milk alternatives (almond, soy, oat, coconut, macadamia). However, the kitchen is shared, and there is no dedicated vegan equipment or separate preparation area. Vegan diners should discuss their needs with staff when ordering.

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 with a 'Vegetarian' icon (e.g., Savoury Mince, Zucchini Fritters, Arancini Balls, Charcuterie Board, Devils Choc Brownie). The kitchen is shared with meat dishes, and there is no dedicated vegetarian equipment. Vegetarian diners should confirm with staff when ordering.

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.

Many menu items carry a 'Dairy Free' icon, and the coffee menu offers lactose-free milk and several plant-based milk alternatives. However, the kitchen is shared with dairy-containing items (cheese, butter, cream sauces, etc.), and there is no dedicated dairy-free equipment. Dairy-free diners should discuss their needs with staff.