10 Twenty Five

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which introduces cross-contamination risk with gluten-containing ingredients or preparation practices.
• Staff knowledge about gluten-free needs appears mixed. Some notes indicate modifications may be possible, while at least one guest reported uncertainty from staff when GF questions arose.
• There is no explicitly confirmed GF menu in the evidence provided, so assumptions about safe items should be avoided.
• Ask explicitly about cross-contamination practices and whether any items can be prepared in a gluten-free manner.
• Request confirmation from the chef or a clearly informed staff member when selecting dishes, and confirm any modifications in writing if needed.
• Consider starting with items that are commonly adaptable to gluten-free prep and avoid shared fryers or bulk ingredients unless you receive strong assurances.