If you’ve ever tried to eat out gluten free, you’ll know the drill. Scan the menu, squint at the fine print, and then end up with one lonely dish while everyone else gets to share plates and dive into the fun stuff. We’ve been there, and honestly, it sucks. That’s why we decided to flip the script.
At our place in Thirroul, almost everything is gluten-free. Not just one or two dishes, not just the salad. The dumplings, the san choy bao, even the sauces, all made fresh in-house and all naturally gluten free. When you sit down at our table, you don’t have to second guess. You just eat, share, and enjoy.
Jeni, who runs the kitchen, follows a gluten free diet herself. She knows what it feels like to be left out of the dining experience. So when she built this restaurant, being gluten free wasn’t a marketing trick, it was the heart of the menu.
And here’s the thing, gluten free food doesn’t have to taste “different”. Our Peking Duck is still rich, juicy, and served with a house-made plum and marmalade sauce that people rave about. Our sticky rice parcels, wrapped in lotus leaves, are comforting and packed with mushroom flavour. Our san choy bao is fresh, zingy, and full of herbs. None of it feels like compromise.
What makes us proud is seeing whole tables ordering gluten free without even realising it. Friends who aren’t gluten free come in, eat, and leave talking about how good the duck was or how fresh the dumplings tasted. That’s the point, it’s food first, gluten free second.
Being a gluten free restaurant in Thirroul is about more than what’s on the plate. It’s about making sure everyone can be part of the experience. You shouldn’t have to sit out on sharing, tasting, and laughing over a table full of food. That’s what we’re here for.
See what the Illawarra Mercury had to say about our unique Thirroul Restaurant.
