Chimney Park Restaurant

The restaurant uses a shared kitchen and fryer, so even if the dessert is labeled GF, there is a risk of cross‑contamination from shared equipment and hidden gluten ingredients in the daily offering.

The salmon is pan‑roasted, not fried, and is prepared in a separate prep area, which reduces but does not eliminate cross‑contamination risk from the shared kitchen. Hidden gluten could be present in seasonings, sauces, or butter used for the dish.

The salad ingredients are naturally gluten‑free, but the restaurant uses a shared kitchen and shared fryer, so cross‑contact on prep surfaces or with utensils is possible, and the dressing may contain hidden gluten (e.g., soy sauce, malt vinegar, or wheat‑based thickeners).