SASQUATCH BAR

Average Reviews

Description

Sasquatch have an AMAZING menu- most items are gluten free or have a gluten free option. Their menu consists of GF buffalo wings, karaage chicken, poutine, tapas, fried squid and more.

For those of you that have never tried poutine’s they are delicious- think hot chips absolutely smothered in REAL cheese curds and house-made GRAVY.

Another must try are the deliciously crunchy onion tings- which are thinly sliced onion in a gluten free batter, topped with kewpie mayo & Canadian maple syrup.

View menu here

Business status: OPERATIONAL

Photos:

Image from- Sasquatch Original Buffalo wings

Image from- Sasquatch Canadian poutine= Hot chips absolutely smothered in REAL cheese curds & house-made GRAVY.

Image from- Sasquatch Thinly sliced onion in a gluten free batter, topped with kewpie mayo & Canadian maple syrup.

Image from- Sasquatch Classic poutine, topped with delicious pulled lamb!

Photo by: Carla Paszkowski

Photo by: Andrew James

Photo by: SASQUATCH BAR

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?