Jeraffe

The official menu marks each dish with an `*Allergens(...)` code referencing a numbered key, and '1' corresponds to cereals containing gluten. The kitchen can identify which dishes contain gluten, but the sources give no information about dedicated equipment, fryers, staff training, or cross-contact procedures. A shared kitchen is the only reasonable assumption. Diners are advised to dine with caution and confirm with staff whether their specific needs can be safely met.

The menu uses an `*Allergens(...)` code, where '5' indicates peanuts and '8' indicates tree nuts. Certain dishes, such as the Artichoke appetizer, carry explicit nut-allergen tags. The kitchen can identify which menu items contain nuts, but the listing does not mention dedicated equipment, separate fryers, or any cross-contact protocols. A shared kitchen is assumed. Confirmation with staff is recommended.

The official menu marks dishes with an `*Allergens(...)` code, where '7' indicates milk or dairy. The kitchen can identify which dishes contain dairy, but there is no information about dedicated preparation areas, separate fryers, or cross-contact protocols. A shared kitchen is presumed. Confirming specific needs with staff is advisable.

The official menu uses an `*Allergens(...)` code to indicate egg content, with the number 3 representing eggs. The kitchen can identify which dishes contain egg. No information is provided about dedicated equipment, fryers, or cross-contact practices. A shared kitchen is presumed. Confirmation with staff is advised.

On the official menu, dishes carry an `*Allergens(...)` code, where '6' indicates soy. The kitchen can identify which dishes contain soy, but no information is given about dedicated equipment, fryers, or cross-contact practices. A shared kitchen is presumed. Confirm with staff.

The official menu marks dishes with an `*Allergens(...)` code where '2' is crustaceans and '14' is molluscs. The kitchen can identify which dishes contain shellfish, but no information is given about dedicated equipment, fryers, or cross-contact practices. A shared kitchen is presumed. Staff can confirm.