When you sit down, the first question you’ll be asked is ‘do you have any dietaries?’ Before you order drinks, before you order food. It’s first every time because its that important. You will see it on the bill when you pay - we will have written ‘Gluten Free’ on it.

We have built dietary considerations deeply into our mise-en-place. Thats the kitchen word for all the prepation that happens before you walk in. All the sauces, the garnishes, the slow cooked meats, the steaks, the fish. So we’ve got gluten free soy sauce instead of regular soy sauce. We have gluten free breadcrumbs, instead of regular ones. Bread is cut on a different cutting board, using a different knife, in a different part of the restaurant. Anything with common cooking just doesn’t get gluten.

The charcoal grill — naturally gluten-free cooking method, no flour-based marinades or crumbs anywhere near it

Sous vide preparation — our chicken breast, lamb ribs and chicken wings are cooked sous vide at precise temperatures in sealed bags, which is inherently about as contamination-proof as cooking gets.

Sauces & stocks audit — this is the part most restaurants get wrong and guests worry about most (soy sauce, thickened sauces, stock bases often hide gluten). We check everything.

Is it perfect? Absolutely not. Anything that people do leaves the door open for human error unfortunately. But we are trying as hard as we can. Every commercial restaurant we have seen has the same liability waiver. We make every endeavour to respect your choices, and ensure your safety, however please be aware that there is always a risk due to contaminants being contained in our kitchen. We do have flour that we use to bake our bread as an example.