Lilla

Lilla’s menu header states it is proudly 100% vegan. The homepage describes the restaurant as an innovative vegan experience and Italian cooking made entirely plant-based. A vegan blog review confirms all dishes are plant-based, and the server was described as dedicatedly vegan. The kitchen operates with no animal products on premises, satisfying the Tier A dedicated-kitchen path.

As a 100% vegan kitchen, all dishes are inherently vegetarian. The same dedicated-kitchen logic applies: no animal products of any kind are used, so vegetarian requirements are fully met.

The 100% vegan kitchen ensures no dairy products are used. Menu items such as 'mozzarella', 'parmesan', and 'fetta' are explicitly plant-based, with examples including 'tofu fetta' and 'cashew cheese'. The venue is noted as 'Good for dairy-free'. A dedicated kitchen path leads to Tier A.

As a 100% vegan kitchen, the restaurant uses no eggs. The menu contains no egg-based dishes. A dedicated kitchen path to Tier A is followed.

The menu marks several items with a 'Gluten Free' icon and offers a GF casarecce pasta substitute (+$3). A coeliac diner on FindMeGlutenFree reports the server understood the need for gluten-free ordering, but the listing explicitly warns 'This establishment is NOT a dedicated gluten-free facility and may not be safe for those with celiac disease.' No evidence of a dedicated fryer, dedicated kitchen, or staff training for coeliac safety. Cross-contamination risk is acknowledged.

The menu marks 'N - Nuts' on the Brussels Sprout Salad, which contains candied almonds. Other dishes contain hazelnuts (Panna Cotta), walnuts (Beet & Fetta Salad), and almond (Orange & Olive Oil Cake). No dedicated nut-free area or protocol is mentioned. Cross-contamination risk is present.

The menu uses 'S - Soy' as a marker on some dishes (Meatballs, Pappardelle alla Bolognese, Carbonara), indicating soy is present in those items. The menu is not 100% soy-free; soy is used in TVP meatballs and other preparations. No evidence of a dedicated soy-free prep area or staff training for soy allergy. Cross-contamination risk is present.