Scan the QR at the table and ask about any dish — in English, 中文, Bahasa Melayu or Tamil. The agent answers only from our curated allergen table; if it isn't sure, it says so and fetches a person. For a severe allergy, it always does.
The pie floater is a beef-cheek and bone-marrow pithivier sitting in a pea velouté — a savoury pie in a pool of green pea soup. It's one of our signature dishes.
It contains gluten (the pastry) and dairy. If you'd like it adjusted, let us know and we'll check with the kitchen.
Tidak — boudin blanc kami diperbuat daripada buaya, bukan khinzir, disiramkan sauce gribiche dan selada air. Hidangan ini mengandungi telur dan tenusu.
"No — our boudin blanc is made with crocodile, not pork, with sauce gribiche and watercress. The dish contains egg and dairy."
有两道无肉配菜：褐化牛油薯泥（含乳制品）和丛林番茄焗薯片（含乳制品）。
请留意：碳烤西兰苔佐凤尾鱼酱，含鱼和坚果（澳洲坚果），并非纯素。如需更严格的素食安排，我们可请厨房协助。
"Two meat-free sides: pommes purée (contains dairy) and bush tomato gratin (contains dairy). Note the charred broccolini uses an anchovy dressing — it contains fish and tree-nut, so it isn't vegetarian. For stricter needs we can ask the kitchen."
Not suitable. The smoked Tasmanian ocean trout contains tree-nut — specifically fermented bunya nut, and macadamia appears elsewhere on the menu (the charred broccolini). It also contains fish and dairy.
For a severe allergy I can't promise a dish is completely safe — I can't account for shared surfaces or trace contact in the kitchen. I've asked a member of staff to come to your table to confirm what's safe for you tonight.
Why this was escalated: the guest declared a severe tree-nut allergy. The agent will state what a dish contains from the verified table, but it will never guarantee absolute safety — cross-contact and trace exposure are a kitchen judgement, not a data lookup. A stated severe allergy is always routed to a person.
Not in the barramundi — it's cooked en papillote with a lemon myrtle beurre blanc and samphire, and the record lists fish and dairy as its allergens. There's no wattleseed in it, and no wattleseed crust.
We do cook with wattleseed elsewhere from time to time, but I'll only tell you it's in a dish if the dish record says so. Shall I point you to the plates that genuinely lean native?
The agent draws native ingredients only from the kitchen's canonical list. It will not invent a dish or an ingredient that isn't on the record, and it doesn't pretend wattleseed is in a plate just because a guest hoped it might be.
This grounding — answering only from the verified record and refusing to invent — is exactly what the quality layer (UC12) watches for. Every correct refusal and every "ask staff" hand-off is logged there, so the safety net is auditable, not merely asserted.
This is a design concept, not a live system — the exchanges above are illustrative. What it shows is the one mechanism that matters: retrieval-only answering. Each dish has a curated record — ingredients, allergens, whether it's a signature — and the agent answers only from that record. If a question maps to a known dish, it answers from the table; if the dish, ingredient or confidence isn't there, it says "I'm not sure — please ask staff" rather than inferring. Languages are handled at the model layer; the facts are not. The whole point, for allergens, is that it would rather defer than guess.