Bunk Restaurant

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, so cross-contamination risk exists by design.
• There is at least one report indicating a dish marketed as gluten-free was fried in a shared fryer, which is a notable cross-contamination hazard.
• Staff knowledge about cross-contamination is reported positively in some recent feedback, but safety depends on ongoing, transparent communication about ingredients and preparation methods.
• Some older feedback notes very few gluten-free options, while more recent feedback mentions several gluten-free choices, suggesting variability over time or between menu cycles.