Menu Disclaimer

IMPORTANT INFORMATION: All our food is prepared in a kitchen where nuts, gluten and other known allergens maybe present. Please note we take caution to prevent cross-contamination, however, any product may contain traces as our entire menu is produced in the same kitchen.
Our dish descriptions do not include all of the ingredients used to make the dish. Therefore, if you have a food allergy please speak to a Management before placing an ordering. Full allergen information is available. Management can advise of all ingredients used. 

Feel free to contact us with any questions or further information. Guests with special dietary requirements are welcome to contact us directly to discuss their needs. See more info about Special diets here.

At Table, we take allergy requests very seriously and will adapt dishes or create bespoke menu items depending on the guest’s allergy. We also welcome anyone who is nervous about attending an event to ring us ahead of time to chat through the menu ingredients. 

We understand that people with allergies and intolerances don’t want to be special or singled out, they just want to enjoy their meal as same as everyone else. Often times, they are overlooked or considered to be hassle.

We recognise that some food allergies are potentially life-threatening, while other intolerances could cause discomfort and digestive issues. We strive to provide an inclusive food menu so all guests can enjoy their meal.

When catering for an event, we will always have a Food Allergens matrix with us. Our staff will never guess what is in a dish.

Please ensure to ask your guests if they have any Food allergies or intolerances. We need notification prior to the event so we can adapt the menus. See some of the different kinds of catering events we do on our Events page.

The 14 Most Common Food Allergens

  • Eggs
  • Milk
  • Peanuts
  • Tree nuts
  • Fish
  • Shellfish (such as crab, lobster, prawns and crayfish)
  • Molluscs (such as mussels, whelks, oysters and snails)
  • Mustard
  • Celery
  • Wheat (and other cereals containing gluten, such as barley and rye)
  • Sesame (and other seeds)
  • Soybeans
  • Lupin (flour made from lupin seeds can be found in some bread, pastries and pasta)
  • Sulphites (sulphur dioxide)

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