Cozy Dining

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 a la carte menu uses GF codes on several dishes (e.g. Feta cheese Cucumber Salad, Beef Tartare, Barramundi, Crispy Pork belly, Lemon Sorbet) and notes 'we can make GF, DF, and no chilli by request except Gnocchi'. There's no mention of a dedicated fryer or gluten-free kitchen, and the Mother's Day menu shows the kitchen can swap components for GF, but the degustation menus include soy sauce, pasta, and other gluten-containing items. Staff awareness is implied but not detailed. Coeliacs should verify with the chef.

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 a la carte menu has one dish explicitly marked vegan (Fondant au chocolat Creme Brulee with Passion Fruits) and marks several as DF/GF which may be adaptable. The Mother's Day menu does not list a vegan option but the event page says 'Only for dietary...' suggesting modifications are possible. The AGFG listing lists 'Vegan Options' as a feature. Vegan diners should discuss modifications with the kitchen in advance.

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 a la carte menu has Rose Cream Gnocchi (marked as vegetarian) and Mushroom Risotto, and the note 'we can make GF, DF, and no chilli by request except Gnocchi' suggests the kitchen is adaptable. AGFG lists 'Vegetarian Options'. The degustation menus are meat-heavy, so vegetarians should order a la carte or check in advance.

confidence 75% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

Several a la carte dishes are marked DF (Three ways Tomato Salad, Beef Tartare, Chimichurri sauce, Fermented Chili sauce, Red Cabbage Pickle, Crispy Pork belly, Dry-aged Roast Duck, Lemon Sorbet) and the menu states 'we can make GF, DF, and no chilli by request except Gnocchi'. The degustation menus include cheese, cream, and butter, so DF guests should choose a la carte or modify. AGFG lists 'Dairy Free Options'.

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 a la carte offers fish (Barramundi) and shellfish options (oyster, scallop, prawn, squid) as mains and pasta, and the degustation includes barramundi and seafood courses. Multiple vegetarian sides are available. Pescatarians can eat well from the menu but should confirm with the kitchen, as steak is a feature.

confidence 55% ·

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.

The a la carte menu includes pine nuts (Feta cheese Cucumber Salad), pistachio (Vanilla Ice Cream), and almond (Beef Tartare cracker). The Mother's Day Tiramisu contains hazelnut. No nut-free marking is used and no allergen protocol is described. Nut allergy diners should speak to the kitchen directly.

confidence 55% ·

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 dishes contain egg (Beef Tartare with salted egg yolk, sauces, Moon Pavlova meringue, White Chocolate Mousse). The menu has no egg-free marking and no protocol for egg allergy is mentioned. Diners with egg allergy should confirm with the kitchen ahead of time.

confidence 55% ·

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.

The a la carte menu includes Sydney Rock Oyster, Seared Hokkaido Scallops, and Seafood & house made pasta (prawn, squid). Degustation menus feature oyster, scallop, soft shell crab, and prawn. The Mother's Day menu offers a shellfish substitution (salmon served instead). No dedicated shellfish-free protocol is documented beyond the event-level swaps.

confidence 40% ·

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.

No source mentions low-FODMAP accommodations. The a la carte menu includes garlic, onion, and high-FODMAP ingredients throughout, with no FODMAP markings. Diners would need to liaise directly with the kitchen, as no standard protocol appears to exist.