Average Reviews


EDDY+WOLFF is a cosy intimate space that transports you into another time, that will immerse you in flavours that are true and authentic, full of heart and soul. It is truely a special space, the venue only fits a small amount of diners- with a few booths and the rest all bar seating so you get the most out if the experience and can watch your meals and drinks being prepared right in front of you. The venue plays 90’s music and is quite the vibe!

The kitchen is 100% Gluten Free and no chance of cross contamination. The staff are highly trained and will accommodate any dietary requests. Dining is based on two hour time slots, 3 and 5 course options and it is very popular so you will need to book.

EDDY+WOLFF is a very special venue and a hidden gem in the Gold Coast. I dinned there with my husband for our 10th wedding anniversary recently and it was an incredible meal, impeccable service and was so lovely to not have to ask the usual Coeliac questions.

View menu here.

Image by – Eddy+Wolff
Image by – Eddy+Wolff

Whilst coeliacs have reported safe dinning at each of these restaurants, remember to always be your own health advocate and let the restaurant know your specific needs. We recommend calling ahead to discuss ways to avoid cross contamination so you have a safe and confident dining experience.

The information contained in this post is for general information purposes only. The information is provided by the community and while we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the post for any purpose.


We would love you to review the gluten free restaurants featured on our Website. Please try to keep reviews relevant to our Coeliac and gluten intolerant community.

For example, how was the quality of the gluten free choices? How was staff knowledge in relation to gluten free options and cross-contamination minimisation?


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