Jack Gray

confidence 80% ·

Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.

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.

confidence 70% ·

Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.

Several fish and seafood dishes are on the menu (barramundi, prawn pasta, calamari, salmon as an extra). The menu is clearly labelled with ingredients, making it easy for a pescatarian to choose meat-free options.

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.

The menu marks GF and GFO (gluten-free optional) items clearly—several breakfast dishes, salads, burgers, steaks, and sides have 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% GF 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.

confidence 60% ·

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

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

confidence 30% ·

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 menu mentions nuts in several dishes: toasted walnuts (banana bread), cashews (Rocket salad, Fire & Earth), macadamia (barramundi), and wattleseed (not a tree nut). No nut-free kitchen or dedicated preparation area is noted. A diner with nut allergy must discuss with the kitchen.

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.

The menu does not mark dairy-free items. Some dishes contain obvious dairy (cheese, cream sauce, butter, mascarpone) and others may not. No dedicated dairy-free kitchen or protocol is mentioned. A dairy-intolerant diner would need to ask staff dish-by-dish.

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.

The menu uses eggs in many dishes (poached eggs, omelettes, scrambled eggs, hollandaise, brioche). No egg-free sections or markings are provided. A diner avoiding eggs would need to check each dish with staff.

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.

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

confidence 30% ·

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.

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

confidence 20% ·

Not recommended, Documented unsafe for this allergen: refuses to accommodate, multiple bad reports, or a documented incident. Surfaced as a warning rather than a recommendation.

No menu markings for soy. Soy sauce is used in some dressings. No documentation of soy-free preparation. Not recommended for soy allergy without direct chef consultation.

confidence 20% ·

Not recommended, Documented unsafe for this allergen: refuses to accommodate, multiple bad reports, or a documented incident. Surfaced as a warning rather than a recommendation.

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