Allergy Friendly Restaurants in Perth

The menu uses a clear inline labelling system (gf, gfo, vg, vgo, v) applied consistently across food items, and explicitly instructs guests to advise waitstaff of all dietary requirements including Coeliac Disease. However, there is no full allergen matrix, certified allergen-free claims, or mention of staff allergen training, placing awareness at a solid but not comprehensive level.

The menu clearly labels gluten-free options with a dedicated symbol and offers a gluten-free bun swap, as well as vegan and plant-based alternatives with noted modifications. However, there is no full allergen matrix, no mention of staff allergen training or chef consultation, and some high-allergen ingredients like nuts (Nutella, peanut butter) and dairy appear throughout without consistent cross-contamination warnings.

The menu consistently uses V and GF labels throughout, and includes a repeated allergen disclaimer warning of shared environment traces of soy, crustacean, gluten, nuts, and seeds. Gluten-free soy sauce is provided as standard for GF options, with regular GF soy available on request.

The menu uses a clear labelling system with icons for vegetarian (v), vegan option (vo), gluten free (gf), and gluten free option (gfo) consistently applied across dishes. However, there is no dedicated allergen matrix or mention of nut-free options despite several dishes containing peanuts and cashews, and no halal certification is noted.

The menu uses a clear allergen and dietary labelling system (GF, GFO, DF, V, VG) and explicitly advises guests with food allergies to inform their server. A disclaimer notes that gluten-free options may still carry trace gluten due to shared kitchen environments.

The menu clearly labels several dishes with GF, GFO, Vegan, and Dairy & Gluten Free tags, and includes a general prompt asking diners to notify staff of allergies. However, there is no full allergen matrix or mention of certified preparation, and nut-containing dishes (e.g. Truffle Chicken Risotto with cashews) are not consistently flagged.

The menu consistently uses (GF) and (GFO) labels throughout to indicate gluten-free and gluten-free option dishes, and a few dessert items are labelled with dietary tags such as VG, GF, and DF. However, there is no full allergen matrix, no mention of staff allergen training, and nut-containing items (e.g. walnut cake, almond milk, nut liqueurs) are not explicitly flagged as allergen warnings.

Bar Amelie uses clear dietary labels (gf, gfo, v, vo) throughout the menu and explicitly advises customers with gluten sensitivities or other allergies to speak with staff before ordering. However, shared cooking and preparation areas are disclosed, and no full allergen matrix or certification is provided.

The menu consistently uses dietary labels (VE, V, GF, DF, N, GFO, VEO) throughout all sections, and includes a repeated allergen disclaimer noting that nuts, seafood, shellfish, sesame seeds, wheat flour, eggs, fungi and dairy are handled on premises. Gluten-free options are further distinguished between certified GF and GF* (cooked in shared fryer), showing a meaningful level of allergen awareness, though no full allergen matrix or chef consultation service is advertised.

The menu uses label codes (V for Vegetarian, N for Contains Nuts) consistently across all sections, and includes a general allergy notice asking customers to inform staff of allergies or special diets. While gluten-free (GF) and dairy-free (DF) codes are referenced in the footer legend, they are not visibly applied to individual dishes throughout the menu.

NEHO's menu consistently uses inline allergen and dietary tags (v, gf, df, dfo, gfo, vo) across most dishes, showing a good level of allergen awareness. The menu includes a disclaimer that staff should be informed of dietary requirements but notes they cannot guarantee the absence of trace allergens.

The menu uses (v) and (vg) labels consistently throughout to identify vegetarian and vegan dishes, and includes a clear allergen disclaimer advising guests to inform staff of any allergies before ordering. However, the kitchen openly states it handles all allergens and cannot guarantee any dish is entirely free from them, and there is no full allergen matrix or certified-free options.

The menu clearly labels gluten-free options with a symbol and notes that any burger can be made gluten-free with a bun swap, and vegan/gluten-free modifications are available for select items. However, there is no full allergen matrix or mention of staff allergen training, and nut-containing items like Nutella and peanut butter appear throughout without consistent allergen warnings.

The menu uses inline labels (v, gf, vegan, nuts) throughout and includes a note about gluten-free products potentially containing traces of gluten, as well as a general request for customers to disclose allergies. Allergen labelling is present but not fully comprehensive or consistent across all dishes.

The menu explicitly labels several dishes with gluten-free (GF), gluten-free option (GFO), dairy-free, and vegan designations, and includes a general request for customers to notify staff of allergies. However, there is no full allergen matrix or mention of certified preparation methods, and nut-containing dishes (e.g. Truffle Chicken Risotto with cashews) are not consistently flagged.

The menu consistently uses a defined legend of dietary and allergen codes (V, VE, VEO, GF, GFO) across most dishes, demonstrating good allergen awareness throughout. However, there is a general disclaimer that food may contain allergens and no full allergen matrix or chef consultation process is documented, limiting the score to a 3.

The menu consistently uses allergen and dietary labels (GF, GFR, V, VG, N) throughout, and includes a clear disclaimer that all food is prepared in a kitchen containing nuts, gluten, dairy and other allergens with no guarantee against cross-contamination. Guests are advised to speak with wait staff for detailed allergen information.

The menu consistently uses dietary labels (v, vg, gf, gfo, vgo) throughout and includes a disclaimer noting fresh pasta and airborne flour as cross-contamination risks, with a prompt to advise staff of all dietary requirements including Coeliac Disease. However, there is no full allergen matrix, no dairy-free labelling despite a 'df' code referenced, and no mention of staff allergen training or chef consultation.

The menu explicitly labels several key allergens including nuts, shellfish, and pork on specific dishes, and identifies gluten-free, vegan, and vegetarian options throughout. Modification options are noted for some items, though allergen information is not fully consistent across all dishes.

The menu includes a general allergen disclaimer warning that products may contain traces of tree nuts, peanuts, shellfish, dairy, soy, egg, sesame, lupins, fish and wheat, and advises guests to speak to a manager for more information. Gluten-free bun options and vegan items are explicitly called out, and servers are prompted to be alerted of allergies, though a full allergen matrix or certified labelling per dish is not provided.

The menu consistently uses allergen and dietary labels throughout (GF, GFO, V, NF, VOA), making it straightforward to identify gluten-free, nut-free, and vegetarian options. However, there is no dedicated allergen matrix, no mention of staff allergen training or chef consultation, and no vegan-certified or halal-certified options are identified.

Slowdough Pizzas clearly labels gluten-free, vegetarian, and vegan options across most ice-cream and pizza items, and explicitly calls out allergens such as peanuts, gluten, and dairy on individual products. Gluten-free sourdough bases are available as an add-on for pizzas, and customers are able to request ingredient removals, though no formal allergen matrix or chef consultation service is mentioned.

High On 55 clearly labels gluten-free (GF), vegetarian (V), and vegan (VG) options throughout the menu, and notes modification options such as requesting GF dipping sauce or omitting beef balls for a GF version of Pho Bo. However, there is no full allergen matrix, no mention of staff allergen training, and nut or shellfish cross-contamination information is absent.

The menu consistently labels items with vegan (vg), gluten-free (gf), dairy-free (df), and vegetarian (v) tags, including 'option' variants (e.g. dfo, vgo). Guests are explicitly asked to advise waitstaff of dietary requirements including Coeliac Disease, though no full allergen matrix or nut-free certification is provided.

The menu clearly labels several dishes with GF, GFO, Vegan, and Dairy & Gluten Free tags throughout, and includes a general prompt asking diners to notify staff of allergies. However, there is no full allergen matrix or dedicated allergen section, and nut content (e.g. cashews in the Truffle Chicken Risotto) is not consistently flagged.