The page most restaurants do not write
Allergens, and what one kitchen can promise
We can tell you exactly what is in every dish, and the kitchen will leave a named component out of several of them. What we cannot do is promise a plate has not touched an allergen — and a restaurant that tells you it can is either using a separate room you have not seen, or is not being careful with the word.
What we can tell you
Every dish on every menu on this site lists the allergen components it contains, and those lists are maintained by the kitchen rather than by whoever last updated the website. Ask a server about any single dish and they will go and check rather than guess — that is a house rule and the only acceptable answer to “is there dairy in this?” is one somebody has verified.
What we can change
A good number of dishes survive losing a component. The grain bowl is built without dairy. The greens, the poached pear and the squash soup contain no wheat flour. The burger can come without the sesame bun, the little gem without the rye crumb, the pappardelle is fresh egg pasta and cannot become anything else. Ask, and the answer will be specific: which dishes, and what changes about them.
What we cannot do
There is one kitchen here. Flour is worked on a bench that later holds a plate. The pass, the tongs, the cloths and the air are shared by every dish on every menu. There is no separate allergen line, no second fryer for coeliac orders and no dedicated preparation room, and building one is not something a restaurant this size can honestly claim to have done.
So we will not tell you a dish is safe for a severe allergy. That is not caution for its own sake or a legal hedge — it is the true state of the room, and somebody with anaphylaxis is entitled to hear it from us rather than discover it. If a trace matters to you medically, please read this page before you book rather than after you arrive, and then decide.
Why the menus say “made without” and never “free from”
Because those two phrases mean different things and only one of them is ours to use. “Made without wheat flour” is a statement about an ingredient list, which we control. “Gluten free” is a statement about a finished plate in a shared kitchen, which we do not. You will not find the second phrase anywhere on this website, and that is deliberate.
Telling us
When you book, not when you sit down. The reservation form has a box for it and what you write there reaches the kitchen before service starts, which is worth far more than mentioning it to a server at eight o'clock on a Saturday. If you would rather talk to somebody, call 000-000-0000 in the afternoon when the kitchen is prepping and somebody has time to answer properly.
Children's fish, and bones. The fish on the children's menu is cooked off the bone and checked twice by hand. It comes from a whole fish, so we check but cannot promise none remains — which is the same sentence, about a different hazard, and it is on the menu itself as well as here.
The rest of the things worth knowing
Tuesday to Sunday · closed Mondays
Book a table
Pick a date, tell us how many of you there are, and the form shows the times we can actually seat that many — not every time we are open. Parties of eight and under book instantly; nine or more becomes a private dining enquiry, because a group that size needs a room and a set menu rather than a table. The twelve bar seats are never reservable, so there is always somewhere to eat here without a booking.