Muum Maam Barangaroo

Menu marks many dishes with (GF) and notes some can be made gluten-free on request, with pad thai noodle marked GF and several curries also listed as GF. The footnote states '(GF)(V) - Can be made gluten free or vegan, please inform staff when making an order.' No dedicated fryer or prep area is mentioned; the kitchen also handles wheat-containing items such as roti, spring rolls, and dumplings. Shared-kitchen cross-contamination risk is not explicitly addressed.

Menu marks select dishes (V) and offers vegetarian alternatives for several items (e.g., spring rolls, pad thai, fried rice, papaya salad). Footnote confirms V dishes and ability to request vegan/vegetarian adaptations. Shared kitchen with meat dishes.

The menu lists numerous fish and seafood dishes alongside options without seafood. Several dishes have vegetarian alternatives. The menu does not label items as pescatarian, but its structure makes it possible to identify which dishes include fish or seafood.

The menu footnote states that dishes can be made vegan on request, with the instruction to inform staff. Some dishes are marked (GF)(V). Dairy-free sorbets carry the labels (DF, GF). There is no dedicated vegan kitchen or vegan accreditation, and preparation takes place in a shared environment.

Some ice cream or sorbet options in the dessert section are labelled DF, for example 'Pandan Coconut (DF, GF)' and 'Lychee Coconut (DF, GF)'. The rest of the menu does not carry dairy-free markings. The kitchen is shared. A note on the set menu advises that staff can be informed of an intolerance.

Multiple dishes contain peanuts and cashews (e.g., grilled chicken skewers with peanut sauce, papaya salad with crushed peanuts, barramundi with cashews). No nut-free marking or dedicated area. Staff can be informed per set menu allergy note; cross-contamination risk acknowledged.

The menu includes a number of shellfish dishes, such as prawns, scallops, Moreton Bay bug, crab, and oysters. No items are marked as shellfish-free, and no dedicated preparation area has been noted. The set menu advises guests to inform staff of any allergies. Cross-contamination risk in this kitchen is high.