Island Naturals The Grove

confidence 65% ·

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.

Several menu items are marked GF on the drinks menu and third-party menu aggregator, and gluten-free bread and pasta are available across menus. The kitchen is shared with gluten-containing dishes, and the official menus note 'some ingredients may not be listed' and direct diners to ask servers about allergies. Cross-contact protocols are not described, and there is no accreditation or dedicated kitchen.

Honest caveat: No source describes any cross-contact mitigations or dedicated equipment for gluten-free preparation.

confidence 60% ·

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 items explicitly labelled 'Vegan' and others described as plant-based (e.g., Plant-Based Vanilla Gelato, Vegan Mayo, Cashew Cheeze). A third-party listing highlights vegan options. However, no dedicated equipment, cross-contact protocols, or staff training for vegan preparation is documented; the shared kitchen handles animal products. The menus advise diners to ask servers about allergies.

Honest caveat: No source describes cross-contact prevention between vegan and non-vegan items.

confidence 60% ·

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 marks several items as vegetarian ('_v_', 'Veg') and a third-party listing notes vegetarian options. The kitchen is shared with meat-containing dishes and no dedicated equipment or cross-contact protocols are described. Staff are directed to handle allergy queries but training is unconfirmed.

Honest caveat: No source describes cross-contact prevention between vegetarian and non-vegetarian items.

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 items made with cashew cheese and almond milk, indicating nuts are present in the kitchen. No dedicated equipment or cross-contact protocols for nut-free preparation are described. The venue says allergy-friendly substitutions are available but diners must ask staff.

Honest caveat: Cashews and almonds are used in the kitchen, creating inherent cross-contact risk for nut-allergic diners.

confidence 50% ·

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 offers milk alternatives (coconut, almond, oat) and a general note says 'dairy-free options' are featured. Some items are described with cashew cheese. No dedicated equipment or cross-contact protocols are described, and the kitchen is shared with dairy ingredients. Staff can be asked about substitutions.

Honest caveat: No source describes cross-contact prevention between dairy and dairy-free items.