Norah Belmont

The entire menu is 100% vegan, confirmed by the venue's own menu pages. No animal products are used. This is a structural commitment of the kitchen: every dish is plant-based, so cross-contamination with non-vegan ingredients is not a concern.

The entire menu is 100% vegan, which is a subset of vegetarian. All dishes are plant-based, no meat, fish, dairy, or eggs are used. The kitchen's structural commitment to vegan food makes it inherently safe for vegetarians.

The entire menu is 100% vegan. No dairy products are used. The kitchen does not use milk, cheese, butter, or cream. This is a structural commitment: the kitchen is dairy-free by design.

The entire menu is 100% vegan, meaning no eggs are used anywhere in the kitchen. Every dish is plant-based, so egg cross-contamination is not a concern.

The entire menu is 100% vegan, so no shellfish or any animal-derived ingredients are used. The kitchen is plant-based by design, and shellfish is not present in the kitchen.

The menu marks gluten-free (GF) options and the kitchen offers several GF items, but the venue explicitly states it is not a dedicated GF restaurant and cross-contact may occur since gluten is handled in the same kitchen. Staff should be informed of allergies; no dedicated fryer or kitchen noted. It is suitable for those with mild gluten sensitivity who are comfortable with shared prep.

The kitchen handles nuts. Several menu items contain nuts, such as Vanilla Ice Cream, which contains nuts, and the Mango Passion Fruit Sundae, which includes peanut. Other dishes are explicitly nut-free, like the Green Curry Pesto Fettuccine, whose pesto is noted as nut-free. Some dishes are marked accordingly. Staff should be informed about nut allergies. There is no dedicated nut-free kitchen.

Soy-free (SF) items are marked on the menu and some items use soy (e.g., fettuccini with soy curls, Ube Cheesecake is 'soy based'). However, the venue explicitly states it is not a dedicated soy-free kitchen and cross-contact may occur. Staff awareness varies. Call ahead and confirm which dishes are suitable for your level of sensitivity.

The menu states 'all menu items contain onion and garlic,' which are high-FODMAP ingredients. No low-FODMAP options are identified, and the kitchen's core ingredients are incompatible with a low-FODMAP diet. Not recommended for those following a low-FODMAP protocol.