Customer Communication

WE INFORM OUR CUSTOMERS THAT THE DISHES WE MAKE MAY CONTAIN ONE OR MORE ALLERGENIC SUBSTANCES, EITHER PRESENT AS AN INGREDIENT OR RESULTING FROM CROSS-CONTAMINATION DURING PROCESSING.

PERSONS SUFFERING FROM AN ALLERGY OR INTOLERANCE ATTRIBUTABLE TO ONE OR MORE OF THE SUBSTANCES ON THIS LIST ARE THEREFORE REQUESTED TO ASK OUR STAFF FOR MORE INFORMATION.

LIST OF FOOD ALLERGENS
(pursuant to Reg. 1169/2011)

• Cereals containing gluten (such as wheat, barley, oats, rye, spelt, kamut, and their hybridised strains) and derived products;
• Crustaceans and derived products;
• Eggs and egg products;
• Fish and products containing fish;
• Peanuts and peanut products;
• Soy and its derivatives;
• Milk, milk derivatives, including lactose; '
• Fruits and nuts (such as almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, - Queensland nuts and derivatives;
• Celery and products containing celery;
• Mustard and products containing mustard;
• Sesame and products containing sesame;
• Sulphur dioxide and so-lfitl (possibility of presence in wines);
• Lupins and products containing lupins;
• Molluscs and products containing molluscs.