
Penny Lane
HappyCow states 'clearly marked vegan options on the menu'; Chope lists 'Vegan' as a cuisine tag. Reviews confirm some items can be adapted. No evidence of a dedicated fryer or kitchen. Cross-contamination risk exists in a shared kitchen that also serves meat.
| Mon | 8:00am-12:00am |
| Tue | 8:00am-12:00am |
| Wed | 8:00am-12:00am |
| Thu | 8:00am-12:00am |
| Fri | 8:00am-12:00am |
| Sat | 8:00am-12:00am |
| Sun | 8:00am-12:00am |
Per-allergen evidence
Vegan
confidence 0.60 ·
Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.
HappyCow states 'clearly marked vegan options on the menu'; Chope lists 'Vegan' as a cuisine tag. Reviews confirm some items can be adapted. No evidence of a dedicated fryer or kitchen. Cross-contamination risk exists in a shared kitchen that also serves meat.
Cited references
Vegetarian
confidence 0.55 ·
Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.
HappyCow's listing notes vegetarian options; the rental car blog describes several vegetarian-friendly dishes. Staff can adapt dishes, but no dedicated preparation area is mentioned.
Cited references
Coeliac · Gluten-free
confidence 0.40 ·
Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.
Chope lists 'Gluten Free' as a cuisine tag, and the Putri Bali Rental blog refers to 'Penny Lane Bali Gluten Free'. No menu marking, dedicated equipment, or staff training is documented. Diners with coeliac disease should inquire directly and assess risk.
Cited references
Halal
confidence 0.40 ·
Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.
The Indonesian rental car blog states that mie goreng and chicken satay are available as halal options. No halal certification, dedicated kitchen, or marked menu is mentioned. Accommodation is by request and may depend on staff knowledge.
Reminder
Always confirm with venue staff before ordering. Tiers and accreditations are guides, not guarantees.
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