100% Gluten-Free by Design: The Coeliac Australia–Accredited Kitchen at Eddy + Wolff
Eddy + Wolff is Australia's first and only Chef Hat restaurant with a 100% gluten-free kitchen certified by Coeliac Australia, serving modern Southeast Asian cuisine in an intimate 24-seat venue in Robina, Gold Coast. Every dish on the menu — every sauce, every garnish, every dessert — is 100% gluten-free by design. If you live with coeliac disease, non-coeliac gluten sensitivity, or you cook for someone who does, this is what that means in practice.
The decision: why we built the kitchen this way
When Chef Roxanne opened Eddy + Wolff, she noticed a shift from her side of the chef's counter. More guests were asking about gluten-free options — not as a lifestyle choice, but with the visible hesitation of someone for whom a tiny crumb of cross-contamination doesn't just ruin a meal; it ruins a week.
"Gluten-free option" is a compromise. In a busy Casual Elegant kitchen, no matter how careful the team is, if there is wheat flour or soy sauce containing gluten anywhere in the building, the risk is never zero. We watched too many guests — friends, family, regular customers — end up with the safest, simplest choice on the menu. A grilled fish. A salad without dressing. The thing the kitchen knew couldn't get them in trouble. That isn't dining. That is coping.
So we removed the question. Every dish on our menu is gluten-free by design. There is no separate cross-contamination prep area at Eddy + Wolff, because there is nothing in the kitchen to cross-contaminate from.
What "100% gluten-free" actually means in practice
Gluten-free kitchens vary widely in how rigorously they are operated. Some venues offer gluten-free items prepared in the same kitchen as their regular menu — which can be safe with careful protocol, but is not the same as a dedicated environment. Others have a separate gluten-free prep station within a mixed kitchen, which is better. The strictest standard is what we operate: a kitchen where gluten is never introduced at all.
Our flour, soy sauce, marinades, breadcrumbs, pasta, batters — everything that would conventionally contain gluten — is either naturally gluten-free or replaced with a gluten-free equivalent that meets our standard. We source ingredients accordingly. We train every staff member on what that means. We test, regularly, to a "no detectable gluten" threshold under independent NATA-accredited laboratory protocols.
What Coeliac Australia accreditation requires
Coeliac Australia's Gluten-Free Accreditation Program is the gold standard for food-service certification in this country. Deciding to be gluten-free is one thing; becoming accredited is another entirely. To earn and keep accreditation, a venue must pass an in-depth review covering:
Total ingredient audit — every spice, oil, sauce, and condiment reviewed at supplier level. If a supplier cannot guarantee 100% gluten-free production lines, they are out.
Recipe-level allergen analysis — each dish broken down to confirm every component meets the standard.
Kitchen protocol review — cleaning regimens, equipment handling, storage separation, prep workflow.
Staff training certification — every team member completes Coeliac Australia's program. Culture of safety as much as procedure.
Laboratory testing — dishes sample-tested to confirm they meet "no detectable gluten" thresholds.
Onsite audit — a Coeliac Australia auditor inspects the kitchen in person at each renewal cycle.
It is not a one-time tick. The accreditation is a continuous standard we hold ourselves to, with documentation logged for every ingredient that enters the building. Every time Chef Roxanne creates a new dish — like our recent beef rendang — the recipe and ingredients are reviewed and approved against the 100% gluten-free standard before they ever reach a guest's plate.
What to expect when you dine with us
For coeliac diners, the practical experience at Eddy + Wolff is different from most Casual Elegant restaurants. There is no separate gluten-free menu to ask for, because the full menu is yours. No asterisks to decode, no modifications to request, no quiet conversation with the waiter about the kitchen's protocols. You order what you want. The team brings it out.
If you sit at our chef's counter, you can watch every component of every dish being prepared directly in front of you. For some guests, that is part of the theatre. For coeliacs, it is also the most transparent kitchen experience they will find anywhere — no hidden prep area, no back-of-house mystery, just the kitchen working in plain view.
We recommend booking ahead. We typically run three or more days out, and the chef's counter spots are the first to go. The multi-course Dine Like the Wolff tasting experience, with optional wine pairing drawn from our Australia's Wine List of the Year–winning cellar, is fully available to coeliac guests without modification.
More than safe: a destination in its own right
Being safe for coeliacs is not, on its own, a reason to travel. Restaurants that try to be everything to everyone, dietary-wise, often deliver food that is adequate rather than excellent. What we wanted was the opposite: to be one of the best Casual Elegant restaurants on the Gold Coast in any category, that happens to also be entirely gluten-free.
The recognition has followed. Eddy + Wolff has been awarded an Australian Good Food Guide Chef Hat for seven consecutive years — 2020 through 2026 — one of the longer continuous Chef Hat runs on the Gold Coast. In 2025 we were named to OpenTable's Top 50 Restaurants in Australia, and our beverage program was recognised in the same year as Australia's Wine List of the Year (1 Glass Award), notable in part because every wine on our curated under-50-selection list is also served by the glass via Coravin.
For the coeliac community, this matters. Eddy + Wolff is not a restaurant that happens to be safe; it is a destination restaurant that happens to be 100% gluten-free. The distinction shapes who travels for us — from Brisbane, Sydney, and Melbourne — and what they expect when they arrive.
Frequently asked
Is Eddy + Wolff completely safe for coeliac diners?
Yes. Our kitchen operates 100% gluten-free and is accredited by Coeliac Australia. Every dish on our menu is safe for guests with coeliac disease, including severe and refractory coeliacs.
Do I need to tell you in advance that I have coeliac disease?
You don't need to, but we appreciate when you mention it at booking — it lets the team welcome you warmly. There are no special protocols that need to be activated; the protocols are the standard.
Can my non-coeliac friends and family enjoy the menu too?
Absolutely. Our food is built on flavour, not restriction. Most of our guests are not coeliac and have no idea — until we tell them — that the entire menu is gluten-free.
How often is the accreditation renewed?
The Coeliac Australia accreditation is reviewed regularly through onsite audits, recipe analysis, and laboratory testing. Our current accreditation is up to date and on display in the restaurant.
Where can I see the menu?
Our full menu — including the multi-course Dine Like the Wolff tasting experience — is at eddyandwolff.com.au/food. Read more on our commitment to gluten-free page, or browse our wider FAQs.
How do I book?
Reservations can be made via OpenTable or through our Reservations page. We typically book three or more days ahead, longer on weekends. Call 0481 838 433 for last-minute or large bookings.
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Experience a Casual Elegant menu where every dish is yours to order, without compromise.