Cozy Dining

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

The a la carte menu uses GF codes on several dishes, including Feta cheese Cucumber Salad, Beef Tartare, Barramundi, Crispy Pork belly, and Lemon Sorbet, with a note that the kitchen can make items GF, DF, and no chilli by request, except Gnocchi. There is no mention of a dedicated fryer or gluten-free kitchen. The Mother's Day menu shows the kitchen can swap components for GF, though 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.

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.

The a la carte menu features Rose Cream Gnocchi (marked as vegetarian) and Mushroom Risotto, with a note reading 'we can make GF, DF, and no chilli by request except Gnocchi', which points to some kitchen flexibility. AGFG lists 'Vegetarian Options'. Degustation menus are meat-heavy, so vegetarians are better served ordering a la carte or checking ahead.

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.

The a la carte menu includes pine nuts in the Feta cheese Cucumber Salad, pistachio in the Vanilla Ice Cream, and almond in the Beef Tartare cracker. The Mother's Day Tiramisu contains hazelnut. The restaurant uses no nut-free marking and describes no allergen protocol. Diners with nut allergies should speak to the kitchen directly.

Many dishes at Cozy Dining contain egg, including Beef Tartare with salted egg yolk, sauces, Moon Pavlova meringue, and White Chocolate Mousse. The menu lacks egg-free markings and does not mention a protocol for egg allergy. Diners with an egg allergy should confirm with the kitchen ahead of time.

The a la carte menu lists Sydney Rock Oyster, Seared Hokkaido Scallops, and a Seafood and house made pasta that contains prawn and squid. Degustation menus include oyster, scallop, soft shell crab, and prawn. The Mother's Day menu offers a shellfish substitution: salmon is served instead. No dedicated shellfish-free protocol is documented beyond that event-level swap.

Cozy Dining does not advertise low-FODMAP options. The a la carte menu contains garlic, onion, and other high-FODMAP ingredients, and no items are marked for FODMAP content. Diners would need to speak directly with the kitchen, as the restaurant does not appear to have a standard protocol for this diet.