The menu consistently uses inline labels (gf, df, v, vo) throughout all food sections, making allergen and dietary identification straightforward. However, nut-containing dishes (peanuts, candlenuts) are listed in ingredients rather than flagged with a dedicated allergen symbol, and no staff training or allergen matrix is mentioned.

The menu uses GF and V labels throughout to indicate gluten-free and vegetarian options, and encourages guests to inform staff of dietary requests. However, allergen labelling is limited to these two markers with no broader allergen matrix or mention of cross-contamination protocols.

Mayfair Lane consistently labels dishes throughout the menu using a clear key for V, VE, DF, GF, N and their option variants (DFO, GFO, VEO), making allergen identification straightforward for most items. Nut-containing dishes are flagged with an N tag, and many dishes offer dairy-free or gluten-free modifications, though no dedicated allergen matrix or chef consultation service is explicitly mentioned.

The menu consistently uses GF, GFO, V, and VE labels throughout all sections, and guests are repeatedly prompted to notify staff of any allergy or dietary requirements. However, no full allergen matrix, certification, or dedicated allergen section is provided, and nut/sesame/shellfish cross-contamination warnings are absent.

La Sosta labels gluten-free (GF), vegetarian (V), and vegan options clearly throughout the menu, and notes that a GF option is available for pasta dishes at a $4 surcharge. Some dishes indicate dairy-free options (e.g. Carpaccio di Vitello DF option) and vegan alternatives, though no full allergen matrix or chef consultation process is explicitly mentioned.

The menu uses a clear inline labelling system for common allergens and dietary requirements (gf, df, veg, v, s, nf, ef, etc.) throughout. However, the kitchen explicitly states it is not gluten-free and that cross-contamination may occur, and allergen coverage is not fully consistent across all items.

Shimla 7 consistently labels dishes throughout the menu with GF and VG tags, making it relatively easy for diners to identify gluten-free and vegan options. However, there is no full allergen matrix, no mention of cross-contamination controls or dedicated fryers, and nut-containing dishes (cashews, peanuts) are present without explicit allergen warnings.

The menu consistently uses dietary labels (V, VO, VE, GF) against individual dishes, and a key is provided explaining each symbol. Guests are prompted to notify staff of allergy or dietary requirements, though no full allergen matrix or chef consultation programme is explicitly stated.

The menu consistently uses allergen labels (GF, GFO, V, VG) throughout all food sections, and guests are explicitly directed to speak with staff about allergen concerns before ordering. Gluten-free options are available across snacks, mains, salads, and sides, though no dedicated fryer or full allergen matrix is mentioned.

The menu uses a clear labelling system (V, VGN, GFI, DFI, CN, etc.) throughout, and includes a cross-contamination disclaimer advising guests to notify staff of allergies before ordering. Modifications are offered where possible, but the kitchen cannot guarantee any dish is fully allergen-free due to shared preparation areas.

Sauma uses a consistent allergen labelling system throughout the menu, marking dishes with codes for no added dairy (d), no added gluten (g), no added nuts (n), vegetarian (v), vegan (ve), and vegan option (vo). The kitchen openly discloses use of nuts, dairy, seafood, gluten, chillies, and soy, which is helpful though the labels indicate 'no added' rather than guaranteed allergen-free preparation.

The menu uses a clear legend system to label dishes as vegetarian, vegan, gluten free, dairy free, and nut free. However, the restaurant also includes a cross-contamination disclaimer noting they cannot guarantee dishes are safe for those with serious allergies including peanut, tree nut, soy, milk, egg, and wheat.

The menu uses a consistent labelling system (v, ve, gf, gfo, veo) throughout and explicitly states that separate equipment for vegan and gluten-free meals is not available and traces may remain. Allergen-friendly options are clearly marked across most sections, though no full allergen matrix or chef consultation process is mentioned.

Dosa Xpress uses inline labels (V for Vegan, J for Jain, G for Gluten Free) throughout their menu to indicate dietary suitability, providing reasonable clarity for guests. However, there is no full allergen matrix or mention of cross-contamination controls, and nut-containing items (cashews, pistachios, almonds, Nutella, hazelnuts) appear across the menu without explicit allergy warnings.

The menu uses explicit labels including (GF) Gluten Free, (V) Vegetarian, (DF) Dairy Free, and (SF) Sugar Free, and features a dedicated Vegan Section. However, labelling appears inconsistent across all items and no allergen matrix, halal certification, or chef consultation process is mentioned.

The menu includes a general allergen advisory listing common allergens such as gluten, peanuts, tree nuts, milk, and others, and invites guests to speak with staff for a full allergen list. Gluten-free buns and bunless options are available, though cross-contact risk is explicitly acknowledged, limiting confidence for highly sensitive diners.

The menu consistently uses dietary labels (V, GF, DF, VEGAN, C) across platters and cocktail food items, and gluten-free options are available as an add-on across most menu sections for an extra $3.00 per person. However, no full allergen matrix, certified halal options, nut-free labelling, or explicit staff training/chef consultation process is mentioned.

The menu consistently labels many dishes with Gluten Free and Vegan/Vegetarian tags, and explicitly advises customers to inform staff of any allergies or fish sauce preferences. However, there is no full allergen matrix or certified allergen-free guarantee, and cross-contamination risks are not addressed.

The menu includes a clear allergy notice on both the brunch and dinner menus stating they are not a nut-free or gluten-free kitchen and cannot guarantee no traces, but they do label some items as gluten-free available and use 'v' and 'vg' tags throughout. Customers are encouraged to inform staff of allergies, and gluten-free bread and pasta alternatives are offered at an extra charge.

The menu consistently uses dietary labels (GF, GFO, V, VE, VEO) throughout all food sections and instructs diners to advise staff of allergies prior to ordering. Gluten-free options are widely available and many dishes can be modified, though no full allergen matrix or dedicated fryer is mentioned.

Miss Chow's is a certified 100% nut-free restaurant and clearly labels gluten-free and vegetarian options throughout the menu with icons. However, they caution that cross-contamination is prevalent in deep-fried dishes and that gluten-free options are only suitable for non-coeliac gluten intolerance, not coeliac disease.

The menu consistently uses labels such as (V) vegetarian, (GFO) gluten free option, (N) may contain nuts, and (C) may contain chilli throughout, and explicitly instructs guests to inform wait staff of any allergies. Vegan options are noted as available on request, though a full allergen matrix or certified allergen-free dishes are not provided.

The menu consistently uses GF and VO labels throughout all food sections, making it easy to identify gluten-free and vegan/vegetarian options. However, there is no allergen matrix, no mention of cross-contamination controls, and dishes frequently contain nuts, dairy, and shellfish without detailed allergen breakdowns.

The menu uses (gf), (v), and (vg) labels consistently across most sections, and explicitly notes nut content on the Indo chicken skewer with satay sauce. Customers are encouraged to advise of other dietary requirements, and gluten-free sandwich and wrap alternatives are available on request, indicating a reasonable but not comprehensive allergen management system.

The menu consistently labels gluten-free options and vegan/vegetarian suitability across most sections, with several dishes explicitly marked or offering gluten-free and vegan modifications. However, there is no full allergen matrix, no mention of staff training or chef consultation, and nut-containing dishes (e.g. cashew nuts, peanut sauce) are not uniformly flagged as allergen warnings.