SafePlate grade
Google★4.7(2,546)
✓ Allergen labels on menuSafePlate
Menu markers
GFGluten FreeDFDairy FreeNFNut FreeSFShellfishVGVeganVVegetarianHHalal
Analysis notes
The menu consistently uses shorthand labels (gf, df, vg, v, and 'o' for option) throughout, with a clear key provided and a note to advise waitstaff of dietary requirements including Coeliac Disease. However, there is no full allergen matrix or mention of cross-contamination controls beyond the verbal disclosure request.
Menu highlights
Chinese cabbage, garlic, chive & mushroom gyoza, chinkiang vinegar
VGVGFDF
Korean mayak corn ribs, general tao's sauce, crispy herbs
VGVGFDF
Fire cracker cauliflower, bang bang sauce, soft herbs, chilli peanuts
VGVGF
Kung pao & king oyster mushroom medley, cashew cream, rice puff
VGVGFDF
Charred cabbage, malaysian spice, crispy chickpea, puffed rice, chilli
VGVGFDF
Freshly shucked oyster, japanese ginger vinaigrette, orange, shiso
GFDF
Spicy duck larb, aromatic asian herbs, roasted rice, cos lettuce
GFDF
Kingfish sashimi, yuzu kosho ponzu, tobiko, herbs
GFDF
Steamed jasmine rice
VGVGFDF
Wok fried seasonal greens, mushroom sauce, garlic
VGVGFDF
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Data based on automated menu analysis. Always confirm allergen information directly with the restaurant before ordering.