Allergen Information
Allergen Information at Road House Kitchen
At RH Kitchen, we are committed to providing delicious dishes while ensuring the safety and well-being of our guests. We understand that food allergies can be serious, and we want to make it easy for you to enjoy your dining experience with peace of mind.
Below is a comprehensive guide to common allergens that may be present in our menu items. While we take every precaution to minimise cross-contamination, we encourage guests with severe allergies to inform our staff before placing an order.
Common Allergens We Handle in Our Kitchen
We take food allergies seriously and strive to provide a safe and enjoyable dining experience for all our guests. Our kitchen handles a wide range of ingredients, and while we take every precaution to prevent cross-contamination, it’s important to be aware that trace amounts of allergens may still be present. Below is a detailed guide to the common allergens that may be found in our dishes. If you have any specific dietary concerns, please inform our staff so we can accommodate your needs as best as possible.
1. Dairy Products
Dairy is a common ingredient in many of our dishes, providing creaminess, richness, and flavour. However, we understand that dairy allergies and lactose intolerance can be serious concerns. Our kitchen uses various forms of dairy, which may include:
- Milk – Cow’s milk, goat’s milk, and sheep’s milk are used in cooking, baking, and in beverages.
- Cheese – From soft cheeses like mozzarella and ricotta to aged cheeses such as cheddar and parmesan.
- Butter – Frequently used in baking and cooking to add flavour and texture.
- Yoghurt – Commonly used in dressings, marinades, and sauces.
- Ice Cream – A dessert staple, often made with milk, cream, and eggs.
2. Eggs
Eggs are versatile and used in many different ways throughout our menu. They provide structure, moisture, and flavour to various dishes. We use:
- Egg Whites – Used for binding and adding texture in baking and cooking.
- Egg Yolks – Adds richness and colour to sauces, desserts, and dressings.
- Baked Goods – Many of our breads, cakes, and pastries contain eggs for stability and moisture.
3. Tree Nuts (Severe and potentially life-threatening)
Tree nuts are among the most common and dangerous allergens. Even trace amounts can trigger severe reactions in sensitive individuals. Our menu may contain traces of:
- Almonds – Used in desserts, salads, and baked goods.
- Cashews – Found in sauces, curries, and snack mixes.
- Walnuts – Often included in salads and baked goods.
- Pecans – Used in pies, pastries, and trail mixes.
- Pistachios – Added to desserts and some savoury dishes.
- Hazelnuts – Frequently found in chocolate-based desserts.
- Macadamia Nuts – Used in cookies and some savoury dishes.
- Brazil Nuts – May appear in mixed nut blends or speciality items.
4. Peanuts (Treated separately from tree nuts)
Peanuts are legumes rather than tree nuts, but they can still trigger serious allergic reactions. We use peanuts and peanut products in some of our dishes, such as:
- Peanut Butter – Used in desserts, sauces, and some dressings.
- Peanut Oil – Occasionally used for frying or flavour enhancement.
- Peanut Flour – May be present in baked goods or sauces.
5. Fish
Fish is a staple ingredient in many of our seafood dishes. Our kitchen handles a variety of fish, including:
- Salmon – Often grilled, baked, or served raw in sushi.
- Tuna – Commonly served raw, seared, or in salads.
- Cod – Used in fried fish dishes and fish stews.
- Halibut – Found in fish fillets and seafood entrees.
- Haddock – A popular fish for frying and baking.
- Anchovies – Used in sauces and dressings (e.g., Caesar dressing)
6. Soy
Soy and soy-based products are commonly used as meat substitutes and flavour enhancers in our dishes. We use:
- Soybeans – Found in salads, stir-fries, and side dishes.
- Tofu – A versatile meat alternative used in vegan and vegetarian dishes.
- Edamame – Served as an appetiser or side.
- Soy Milk – Used as a dairy alternative in beverages and cooking.
- Soy Sauce – Found in marinades, dressings, and Asian-inspired dishes.
- Miso – Used in soups and broths.
- Tempeh – A fermented soy product used in vegan dishes.
7. Wheat (Gluten)
Gluten is found in a wide range of products, particularly baked goods and pasta. Our kitchen handles:
- Bread – All types of bread, from sandwich bread to flatbreads.
- Pasta – Including wheat-based and egg-based pasta.
- Cereal – Found in breakfast and dessert options.
- Crackers – Often served with dips or as snacks.
- Baked Goods – Cakes, pastries, muffins, and more.
8. Sesame
Sesame is increasingly common in global cuisines. It appears in:
- Sesame Seeds – Used as a garnish or ingredient.
- Tahini – A sesame-based paste used in hummus and dressings.
- Hummus – Often contains tahini and sesame oil.
- Sesame Oil – Used in marinades and stir-fries.
Other Common Food Allergens
We also handle other potential allergens, including:
- Mustard – Found in dressings and marinades.
- Corn – Present in tortillas, corn syrup, and chips.
- Gelatin – Used in desserts and candies.
- Lupin – A legume found in some baked goods and gluten-free products.
- Meat – Beef, pork, and chicken are common ingredients in many dishes.
- Fruits – Including bananas, avocados, and kiwis.
- Vegetables – Such as tomatoes and celery.
- Food Additives – Including sulfites and artificial coloring.
Your Safety is Our Priority
We are committed to accommodating your dietary needs and ensuring you have a safe and enjoyable dining experience. While we take every precaution, we cannot guarantee that any dish will be completely allergen-free due to the nature of our kitchen environment.
If you have any questions or concerns about allergens or ingredients, please don’t hesitate to ask our staff.
Thank you for dining with RH Kitchen!