Jack Gray

The menu explicitly marks vegetarian dishes with (V) and vegan dishes with (VG). There are multiple vegetarian breakfasts, salads, and mains (e.g. Woodland Gnocchi, Fire & Earth). The kitchen is shared but labelling is consistent and clear. Staff are likely trained to accommodate vegetarian requests since the marker is printed on the menu.

The menu contains several fish and seafood dishes, such as barramundi, prawn pasta, calamari, and salmon as an extra. Ingredient labels are clear, which makes it easy for a pescatarian to choose meat-free options.

The menu marks GF and GFO (gluten-free optional) items clearly. Several breakfast dishes, salads, burgers, steaks, and sides carry GF labels. The kitchen is shared with gluten-containing items such as sourdough toast, brioche, and onion rings, so cross-contamination is possible. No dedicated fryer or 100% gluten-free kitchen is claimed. Coeliac society accreditation is not mentioned. A coeliac diner should confirm protocols with the chef, especially for shared fryer items like fries.

The menu marks vegan items with (VG). A few dishes, including the Coyo Granola Bowl, Rocket salad side, and some salads, carry that label. Options are limited, as the kitchen is not dedicated to vegan cooking. The shared kitchen means cross-contamination from dairy and eggs is possible. A vegan diner should confirm with staff that non-vegan ingredients, such as honey in the granola bowl, are excluded upon request.

The menu does not mark dairy-free items. Some dishes contain obvious dairy, such as cheese, cream sauce, butter, or mascarpone, while others may not. No dedicated dairy-free kitchen or protocol is mentioned. A dairy-intolerant diner would need to ask staff about each dish individually.

The menu incorporates eggs into a number of dishes, including poached eggs, omelettes, scrambled eggs, hollandaise, and brioche. No egg-free sections or markings are provided. A diner avoiding eggs would need to check each dish with staff.

The menu includes prawns (Prawn Poke Bowl, Prawn Pappardelle) and calamari, with no shellfish-free markings and a shared fryer for calamari. A shellfish-averse diner would need to verify with staff.

The menu lists nuts across several dishes: toasted walnuts in the banana bread, cashews in the Rocket salad and Fire & Earth, and macadamia in the barramundi; wattleseed is also present but is not a tree nut. No nut-free kitchen or dedicated preparation area is noted. A diner with a nut allergy must discuss this with the kitchen.

Some dishes are naturally keto-friendly (steak, barramundi, salads without croutons) but no keto marking or low-carb option is listed. No dedicated menu.

Soy markings are absent from the menu, and soy sauce appears in some dressings. No documentation of soy-free preparation exists. Direct chef consultation is necessary before anyone with a soy allergy considers dining here.

No menu markings or low-FODMAP options are mentioned. Many dishes contain high-FODMAP ingredients (onion, garlic, wheat, milk), and the menu is not suitable without extensive modification.