The menu uses dietary labels (GF, V, DF, SF) and consistently notes nut content in dried noodle dishes and dipping sauces, but allergen labelling is incomplete and inconsistent across all sections. No dedicated allergen matrix, halal certification, or staff training information is provided.

The menu includes an Allergen Statement page and provides some allergen callouts on specific items (e.g. Nasi Lemak contains peanuts and egg, Chicken Porridge contains seafood), but labelling is inconsistent and not applied across all dishes. Tofu-based options offer vegetarian/vegan choices, though full allergen details are limited.

The Wooden Spoon acknowledges catering to gluten free, vegetarian, and paleo diets, and notes that all smoothies are dairy free unless specified. However, there are no formal allergen labels or a full allergen matrix, and nuts (cashews, almonds) are present in multiple smoothies without clear allergen warnings.

The menu offers gluten-friendly bread and bun options with a clear disclaimer that cross-contamination cannot be guaranteed due to shared kitchen preparation. Allergen labelling is limited and inconsistent, with only gluten noted explicitly and no broader allergen matrix or staff training information provided.

The menu footer references GF, V, DF, and SF labels, suggesting some items are marked with dietary indicators, but these labels are not consistently applied to individual items throughout the visible menu. No allergen matrix, dedicated fryer information, or staff training notes are mentioned.

The menu references allergen/dietary labels (GF, V, DF, SF) in a footer note, suggesting some items are labelled, but these labels are not consistently applied or visible against individual dishes in the menu text provided. Overall allergen coverage appears partial and inconsistent.

The menu includes a general note asking guests to advise of allergies or dietary requirements, and one dish (Pork Souvlaki) is explicitly labelled gluten-free, but allergen labelling is otherwise inconsistent across the menu. Several dishes contain common allergens such as dairy, gluten, fish, and egg without explicit labelling.

The menu offers gluten-free base options for most pizzas and explicitly notes that one pizza is not available on a gluten-free base, and kids meals are not available on gluten-free bases. There is one clearly labelled vegan pizza option and a vegan-friendly garlic bread, but broader allergen labelling (nuts, eggs, shellfish, etc.) is absent throughout the menu.

The menu labels two banana bread items as gluten-free (GF) and notes the chai latte blend is vegan-friendly, but allergen information is otherwise sparse and inconsistent. Several items contain notable allergens such as nuts (Nutella brownie, macadamia slice, pistachio protein ball) and dairy (cream cheese on carrot cake) without systematic labelling across the menu.

The menu includes a general allergen disclaimer noting that sesame seeds, nuts, seafood, flour, eggs, fungi and dairy are handled on the premises, and uses basic labels such as (V) for vegetarian and (GFO/GF) for gluten-free options. However, allergen labelling is inconsistent across dishes and no full allergen matrix or modification guidance is provided.

The menu includes a brief but important allergen advisory warning that the kitchen often cooks with nuts, dairy, and more, and asks guests to advise staff of any allergies. However, individual dishes are not labelled with specific allergen information, making it inconsistent and limited in practical use for allergy sufferers.

The menu uses basic allergen icons to flag seafood, nuts, spice, and vegetarian options, and asks customers to inform staff of food allergies. However, labelling is inconsistent and there is no comprehensive allergen matrix, certified options, or mention of staff allergen training.

The menu includes a repeated allergen note advising customers with allergies to speak to staff, and states 'please ask staff for Gluten Free options', but allergen labelling is inconsistent and limited. Vegetarian dishes are marked with a 'V' symbol throughout, and duck salt ingredients (spices, salt, sugar, MSG) are disclosed, but there is no comprehensive allergen matrix; notably the banquet menus include peanut-containing dishes (peanut glutinous ball syrup) and cashew nuts without prominent allergen callouts.

The Raj Brentwood includes a basic allergy awareness notice stating dishes may contain gluten, nuts, celery, mustard, sesame, sulphur dioxide, lupin or molluscs, advising customers to enquire before ordering. No per-dish allergen labelling is provided and customers with allergies are warned they eat at their own risk, indicating limited allergen management.

The menu uses basic allergen icons indicating seafood, spicy, nuts, and vegetarian, and asks guests to inform staff of any food allergies. However, allergen labelling is inconsistent and limited — not all dishes are clearly marked, and no comprehensive allergen matrix or modification guidance is provided.

The menu includes a disclaimer noting food may contain traces of nuts and advises customers to notify staff of allergies, but there is no detailed allergen labelling per dish or allergen matrix. A vegetarian label is used for select items, but broader dietary categorisation is inconsistent.

The menu references GF (Gluten Free), V (Vegetarian), DF (Dairy Free), and SF (Sugar Free) labels in a legend at the bottom, but these tags are not visibly applied to individual menu items in the provided text. Allergen awareness is minimal — no allergen matrix, modification guidance, or staff training is mentioned.

The menu uses basic dietary labels (v for vegetarian, vg for vegan, gf for gluten free) on select items, but labelling is inconsistent and not applied throughout. There is no formal allergen matrix, dedicated allergen section, or mention of staff allergen training or chef consultation.

The menu uses two symbols to flag vegetarian dishes and items containing nuts, but allergen labelling is inconsistent and limited in scope. The menu includes a disclaimer that completely allergy-free meals cannot be guaranteed due to potential cross-contamination in the kitchen environment.

The menu uses basic dietary labels such as GFO (gluten-free option) and VG (vegan), and includes a general allergy disclaimer asking guests to notify staff of allergies when ordering. However, allergen labelling is inconsistent and not comprehensive across all items.

Miss Maud provides per-product allergen notes including a cross-contamination warning that all products are made on premises shared with tree nuts, fish, crustaceans, gluten, sesame, soy, egg, and milk. Allergen labelling is present but limited to a blanket cross-contact disclaimer rather than specific per-ingredient disclosure, and the visible menu items are primarily drinks with one vegan-labelled cake product.

The menu references allergen labels (GF, V, DF, SF) in a footer note, but these labels are not visibly applied to individual menu items in the provided text, making allergen identification inconsistent. Shellfish-containing items such as Takoyaki, Crispy Prawns, and Crab Stick are present, and a shared fryer environment is likely given the broad fried menu.

The menu footer references allergen label codes (GF, V, DF, SF) suggesting items can be labelled, but these tags are not consistently applied to individual dishes throughout the visible menu text. Several dishes contain notable allergens such as cashews, dairy (cream, butter, paneer), and gluten (naan, samosa), but most items lack explicit allergen tagging.

The menu includes a general allergen disclaimer warning that dishes may contain traces of nuts, seeds, dairy, eggs, and shellfish, and notes that staff are instructed on the severity of food allergies. Many dishes are labelled GF and V throughout the menu, but there is no detailed allergen matrix and the disclaimer itself cautions that cross-contamination and ingredient changes cannot be fully guaranteed.

The menu includes a general allergen disclaimer stating the kitchen contains multiple allergens and cannot guarantee omission of allergens, with guests encouraged to inform staff of dietary needs. No individual dish allergen labelling is provided, though a gluten-free beer option (Hanh Ultra Crisp GF) is explicitly noted on the drinks menu.