At Limeburners & Giniversity the entire food menu is 100% gluten-free and all lovingly prepared in a 100% gluten free kitchen- making this new Swan Valley venue heaven on earth for coeliacs.
The Head Chef at Limeburners & Giniversity has refined a menu that incorporates the freshest produce from the region and is 100% Gluten Free. On their menu is a range of beautiful, exclusive gluten free dishes from small plates to larger sharing boards and delicious pizza, you will discover the perfect dish to enjoy with your whisky and gin experience.
Limeburners is a stunning new 200-seat Swan Valley venue and home to their full spirit range from @limeburnerswhisky, @giniversity, @tigersnakeaustralianwhiskey, @dugitewhiskey as well as their Vodkas and Liqueurs. Immerse yourself in one of their gin and whisky blending classes, try a cocktail making class, or simple relax with a gin tasting paddle. With indoor and outdoor dining spaces and extensive grounds to explore, the venue celebrates everything the Limeburners team loves about WA.
Limeburners & Giniversity has collaborated with Champagne and Gumboots (another 100% GF venue) which is located just 800m up the road, to design a completely gluten-free dessert menu to complement their amazing completely GF main menu. We’re talking truffle and mushroom arancini, pulled pork burgers with pickled slaw, gourmet grazing platters, pizzas and more, with plenty of vegan and vegetarian options too.
View the menu here
Photo by: Sandy Barry
Photo by: Elizabeth Bryan
Photo by: V Lee
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.
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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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