LACTOSE FREE AT BANKSIA

RESERVE A TABLE

Lactose Free & No Daiy in Caulfield North — Every Dish, Done Properly

Every entree & main dish can be done lactose free at banksia.

Not as an afterthought, as a considered dish. Where there was cheese, we've considered how we will adapt it instead. For the steaks, there is a range of condiments. For the entree’s we’ve got alternatives.

ALLERGENS & DIETARIES

If you're lactose intolerant, the most often question we get is whether the food will disagree with you later on…never a great feeling when you are sitting down for a meal

We make everything ourselves. We know what is in our ingredients.

We know when we can substitute, or not.

A dinner scene with a glass of red wine, a plate of sliced steak with sauce, mashed potatoes, a bowl of meatballs, and a small dish of gravy, all on a wooden table with a fork and knife in the foreground.
A table set with a glass of white wine, a white bowl of tuna tartare topped with grapes and salmon roe, a fork, and a knife, with a sheer curtain in the background.
A dining scene showing a plate with grilled chicken breast, leafy greens, and mashed potatoes on a wooden table, a glass of white wine, a fork, and a knife, with a backdrop of gray walls and purple curtains.
A glass of white wine and a plate with cooked fish fillet garnished with greens on a wooden table, set against a background of a dark wall and pink curtains.

THE DETAILS - HOW WE APPROACH LACTOSE FREE DINING

  1. 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.

  2. We have built dietary considerations deeply into our mise-en-place. Thats the kitchen word for all the preparation that happens before you walk in. All the sauces, the garnishes, the slow cooked meats, the steaks, the fish. This includes choosing dairy free or lactose free where appropriate.

  3. The charcoal grill — naturally lactose-free cooking method

  4. 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.

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

  6. 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.

READY TO EAT WITHOUT WORRYING?

Book a table at Banksia — Caulfield’s gluten-free-confident kitchen.

BOOK NOW

OUR REVIEWS