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375 Scarborough Beach Road, Innaloo |
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Who Are They And What’s Their Philosophy?
With a long history in hospitality it was the Pope family’s dream to create an eatery that specialises in the food that they enjoy, Lot Six Zero is that dream realised. Max, the Head Chef at Lot Six Zero, his sister, Kelly and Mum, Linzi (the owners) all eat gluten and dairy free. It proved very frustrating for them to find restaurants and cafes around Perth who catered to their food allergies and provided out of the ordinary, delicious meals, so they started their own. |
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Max, the Head Chef at Lot Six Zero. Photos by Ben Harvey.
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As a result Lot Six Zero specialises in gluten and dairy free meals, is food allergy friendly and the Head Chef, Max and his staff are very willing to alter all dishes to help customers and provide for their needs.
Max’s philosophy that he expresses through the delicious and thoughtfully crafted items on the menu is to provide seasonal, locally sourced, fresh, as-close-to-source-as-possible-ingredients as the heroes of the dish. He focuses on flavourful, decent sized portions that are served hot and quick. He expressed particular desire that customers not have to wait half an hour to an hour for dishes to be served. The family's wish was to provide a space that they’d like to spend time in, where customers leave feeling better than when they came in. It’s a very good sign that all their staff come in on days off, making it difficult sometimes to work out who is working and who’s just there to enjoy the food and ambiance. Many satisfied customers visit regularly for their allergy friendly, seasonal and creative meals made with love. 
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The Menu
The majority of items on the menu are made in house. Max has tried and tested many recipes to develop his own gluten free pancakes, burger buns and muffins, all of which consistently surprise customers who double check that they really are GF as they taste so good. The vegan aioli is so delicious that non-vegans would never know the difference. Max makes special efforts to source ingredients locally, seasonally and from gluten and dairy free suppliers. Breads not made in house come from a wholesale, certified gluten free baker. Raw treats are sourced from Cocoa Bare and Raw Out Loud and Honest Goods Company paleo banana and pumpkin breads are also stocked.
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Everything on Lot Six Zero’s menu can be altered to suit customers’ dietary requirements. Meals are mostly gluten and dairy free but can also be made nut free, egg free and also vegetarian and vegan friendly.
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They run a gluten free kitchen but it is not strictly a coeliac kitchen as they also serve meals containing gluten. They do however prepare gluten free meals in separate areas, thoroughly washing all surfaces and utensils, doing their best not to cross-contaminate.
Families are very welcome and although there is no specific kids menu every effort is made to provide kid friendly meals and of course cater to any allergies. You can check out their full menu here. The Venue Although located on the very busy Scarborough Beach Road you don’t even notice once you enter Lot Six Zero. With custom furniture and fittings made by Max and his Dad the cafe has a relaxed, inviting vibe that encourages you to chill out as you munch on yummy, healthy foods with family and friends. |
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Max's famous gluten free matcha green tea pancakes.
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Dish To Try
Max recommended the gluten free matcha green tea pancakes which were served with a winter berry and apple compote, coconut, crushed almonds, honey and dairy free ice-cream (above). They were so fluffy, light and delicious that I too felt the need to double check that they really were gluten free. Which of course they were! Head to Lot Six Zero to see for yourself. 
Lot Six Zero's Gluten and dairy free raspberry muffins. Photos by Ben Harvey.
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Recipe Share - Gluten and Dairy Free Raspberry Muffins
Max has generously shared his recipe for (seriously yummy) light and fluffy gluten and dairy free raspberry muffins. Makes 6 cafe style muffins Ingredients: 2 cups gluten free flour 2 cups almond meal 1.5 Tbsp gluten free baking powder 1/2 cup almond or soy milk 1/2 water (filtered) 1/2 cup vegetable oil 2 eggs 1 cup coconut sugar 2 tsp of vanilla extract or 1 fresh vanilla bean 1 cup raspberries (or berries of choice) Method: Place dry ingredients in a big bowl, mix well with a whisk . Add wet ingredients to another bowl, mix well with a whisk. Combine dry and wet ingredients ( don't over work the mix), fold gently. Add 1 cup of berries, chocolate or both. Place into a muffin tray lined with muffin cups. Bake @ 160C for 30 mins or until a skewer comes out clean. Enjoy :) Exciting News From Lot Six Zero! In early December Lot Six Zero will be opening a NEW cafe in Aveley, WA. It will share the menu of the Innaloo cafe bringing delicious, allergy friendly food to Aveley and the surrounding suburbs, great news for the eastern suburbs! |
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This is the first part in a series on Happy, Well and Fed Allergy Friendly Cafes and Restaurants in Perth. It is designed to promote food businesses who not only cater to customers with food allergies but really care about providing for these customers' needs.
If you own or manage an allergy friendly cafe or know someone who does who may be interested in being featured, please contact me with details. Here’s to you being Happy, Well and Fed (delicious, healthy, inspiring wholefoods) - just like those served at Lot Six Zero |
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