Allergens

Allergens

English

A Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley

B Crustaceans, namely: prawns, crabs, lobster, crayfish

C Eggs & egg products

D Fish & fish products

E Peanuts

F Soybeans & soy products

G Milk & dairy products containing lactose

H Nuts; namely: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts

I Celery (including celeriac)

J Mustard and mustard products

K Sesame

L Sulphur dioxide/sulphones, when added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit

M Lupin, which includes lupin seeds and flour and can be found in some types of bread, pastries, and pasta

N Mollusks namely: mussels, whelks, oysters, snails and squid

Our culinary team takes the utmost care in the preparation of all dishes; however, please be aware that our menu items may contain or be prepared in environments that handle common allergens such as gluten, dairy, nuts, soy, eggs, shellfish, and fish.
Guests with food allergies or specific dietary requirements are kindly requested to inform a member of our staff prior to ordering. We are pleased to accommodate special requests whenever possible, ensuring your safety and satisfaction.
In accordance with food safety recommendations, we advise that the consumption of raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, particularly for those with underlying health conditions or weakened immune systems.