Sprout & Co

Allergens are clearly signposted across the menu. Staff will change gloves and take extra care when told about coeliac disease. At some locations a dedicated staff member completes the order end-to-end to avoid preparation errors, and dedicated utensils are used per ingredient at the salad bar. That said, this is a shared kitchen. Gluten-containing items such as sourdough croutons and crispy pita chips are prepared alongside gluten-free choices, and cross-contamination is acknowledged as possible, particularly during busy lunch service. It is not a dedicated gluten-free facility.

Vegan options are marked on the menu — the CHICK-PLEASE bowl is labelled VE, and a rotating selection of plant-based bowls (tofu satay, chickpea, umami) are available across locations. This is a shared kitchen that also serves chicken and fish, so full cross-contamination control is not guaranteed. Note that sourdough bread at some locations may not be vegan.

Multiple vegetarian options are available. The SPICY BEAN TACO is marked (V) on the menu, and several other meat-free bowls and salads are on offer. The kitchen handles both meat and vegetarian dishes in a shared space, so cross-contact is possible. Staff are familiar with the menu and can guide diners to suitable options.

Dairy-free options are widely available, and the venue explicitly lists dairy-free as a service. Multiple reviewers tag it as good for dairy-free. The kitchen does use dairy in several dishes: feta in the Supergreek, parmesan in the Kale Caesar, tamarind yoghurt in the Crispy Bombay Bowl, so shared-prep cross-contact is possible. Staff can walk diners through a dairy-free build.

Shellfish-free options are listed as an explicit service at Dundrum, and the published menu uses Goatsbridge trout for its fish dishes, with no shellfish appearing anywhere on the menu. For anaphylaxis-level sensitivity, confirm directly with staff before ordering, as the full allergen matrix was not available to review.

Egg-free options are available — the Dundrum location lists this as an explicit service, and a reviewer had egg intolerances accommodated alongside other dietary needs. The online menu doesn't mark egg-free dishes individually, so ask staff to walk you through the options before ordering.

Soy-free options are listed as available at the Dundrum location, but soy is a prominent kitchen ingredient — the Tofu Satay Bowl and Tokyo Bowl both feature tofu, and sesame-soy dressings appear across several dishes. Staff can help identify soy-free choices, but cross-contact in a kitchen with heavy tofu use is a real risk.

Nuts appear in many menu items. Peanut satay sauce is used in the Sataysfied Chicken and Tofu Satay bowls. Cashews go into the Chicken Cashew Crunch, and spiced sesame peanuts turn up in several dishes. The restaurant does not document any dedicated nut-free protocols. Staff can point out which dishes avoid nuts, but cross-contamination in a kitchen that uses nuts heavily remains a meaningful risk for anyone with anaphylaxis.