As gluten free eating continues to grow in popularity, St Jude’s Cellars is embracing the movement, making it the mainstay of an impressive new menu. Recognising the increasing number of diners avoiding gluten in their food, head chef Almay Jordaan decided to apply her ethos of ‘food without ego’ to the healthy new offering.

With items including fig salad with oak leaf, walnuts, goat’s curd and croutons, or sautéed calamari with green olives, spelt and preserved lemon, the menu is far from restricted by the gluten free criteria.

“I started doing it just to make things easier. It’s easier for the staff than effectively running two menus,” says Jordaan, referring to the raft of gluten free alterations now commonly requested by restaurant patrons.

Sticking to the basic principles “quality produce, attention to detail and a little bit of love”, she steers clear of the machinations of fine dining and an excess of modern cooking techniques, which she suggests are often employed at the expense of proper preparation.

“What I do is straightforward, simple food with good ingredients that I don’t have to manipulate too much,” she says, adding that dining out is essentially about enjoying a good plate of food that leaves an impression. “I want to make food that’s accessible and makes everyday dining interesting, no matter what you do or don’t eat.”

St Jude’s is also running Vegetarian Tuesdays, where they are serving three and four-course tasting menus while their regular a la carte menu has the night off. Three course $35 / four courses $42