Restaurant 317

Average Reviews

Description

Coeliac Australia Accredited Venue

The food at Restaurant 317 is delicious and unapologetically humble – contemporary Italian and Mediterranean in the heart of Parramatta. While this is not a 100% gluten free venue, it is an incredibly safe coeliac dining destination.

The restaurant has two kitchens, one for gluten free and one for gluten containing foods. The staff are all well trained and the kitchen has so many procedures in place to stop any contamination. They also have a blue-red colour code throughout the entire food-prep process (for example, utensils for gluten-free food are blue, utensils for regular food are red). The gluten-free schnitzel is amazzzzing!!! and their gluten-free dessert offerings put other menus to shame.

Pierre and his team take great care in sourcing the finest seasonal produce and Italian ingredients inspired by global travels and modern Australian fare. All of their menu is Halal Certified and Coeliac Accredited.

View menu here

Business status: OPERATIONAL

Photos:

Photo by: Restaurant 317

Photo by: Hamid

Photo by: Maryone Joseph

Photo by: Sharon

Disclaimer

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.

Reviews

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?