Restaurant 317 isn’t just one of the longest standing restaurants on Paramatta’s bustling Church Street. It’s also the first restaurant in New South Wales to be accredited by Coeliac Australia – which is no small feat for a place whose bread and butter is pizza and pasta.
Pierre Sande, an architect in his previous life, opened the place in 2005 after a family member was diagnosed with coeliac disease. The aim was to create a home away from home for those with dietaries where the whole menu is accessible.
After more than 15 years in the same spot, Restaurant 317 has garnered a huge following. The rustic venue has grown since it opened – from 80 seats to 180. Today it sprawls across two buildings, with an al fresco laneway dining area in between.
While some dishes on the menu contain gluten, there’s a gluten-free option for everything. The restaurant uses a colour-coding system, with turquoise (gluten-free) and red (gluten) utensils and plates to prevent cross-contamination between dishes.
According to Sande, customer favourites include the grilled seafood plate with barramundi calamari, prawns, pesto-lemon sauce and aioli, and the Chicken 317 – a crumbed chicken breast stuffed with smoked ham and buffalo cheese, topped with boscaiola sauce and aioli.
The drinks list is just as extensive as the menu, spanning classic cocktails, mocktails, and gluten-free beer. Customers can also bring their own wine.
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