At Eddy + Wolff, the conversation around dining begins with trust. Under the leadership of Head Chef Roxanne, the kitchen has become a place where precision, creativity and care coexist - where every plate is designed not only to delight, but to reassure.
For Roxanne, this approach is deeply personal. As someone who is herself gluten-sensitive, she understands the quiet anxiety that can accompany dining out - the careful scanning of menus, the polite questions, the lingering doubt. "Once I heard guests sharing their stories, I couldn’t cook the same way,” she says. "I wanted to build a space where trust wasn’t requested, but guaranteed.”
That conviction reshaped the restaurant. In July 2025, Eddy + Wolff became one of the few venues in Australia to achieve 100% Gluten-Free Kitchen accreditation under Coeliac Australia. While accolades, reviews and Chef Hats remain important markers of excellence, this certification sits at the heart of the restaurant’s identity - proof that safety and high-end dining can exist without compromise.
The transition did not come easily, nor was it driven by trend or strategy. It was born from listening. Guests spoke of dining with hesitation, of meals that felt like negotiations rather than pleasures. Some lived with coeliac disease, where even a trace of gluten poses serious risk; others, like Roxanne, navigate gluten sensitivity daily. Those conversations demanded action.
What followed was a complete reinvention of the kitchen. Every recipe was dismantled and rebuilt. Sauces were re-engineered, ingredients scrutinised, and suppliers reassessed. The process extended far beyond the pass - risk assessments, staff retraining, supplier verification and NATA-accredited lab testing became part of daily practice. It was months of meticulous, often invisible work, guided by one belief: anything less than total commitment was not enough.
"I wanted guests to dine here without holding their breath,” Roxanne explains. "If they’re going to feel safe, the whole kitchen has to be 100% committed.”
Today, that philosophy is evident in every detail at Eddy + Wolff. The food is confident and expressive, driven by refined technique rather than limitation. Gluten-free is not positioned as an alternative - it is simply the standard, allowing diners to relax fully into the experience.
For Roxanne, dietary needs are not constraints but creative challenges worth embracing. Through her leadership, Eddy + Wolff continues to redefine modern dining - proving that inclusivity, rigour and ambition can share the same plate, beautifully.
