The company cited the rise of the food trend's popularity as the reason for compiling the list to show people where they could get quality gluten-free fare.
This came as no surprise to The Grove's head chef Ben Bayly, who said special dietary requirements were growing as people understood more about eating healthily.
"I'm not surprised at all.
"We're a very forward-thinking city and we're like a mini Melbourne or Sydney or LA."
Demand for gluten, dairy and meat-free meals was here to stay and chefs needed to get on board, he said.
"We'll get times when it feels like every second table has got a dietary - whether it's gluten-free or coeliac."
Far from seeing special requests as a nuisance, Bayly said he and his team saw them as a challenge.
"When we get a dietary all the guys in the kitchen fight over it because they get to do their own thing.
"We embrace it because it's the way the world's going."
People were paying good money for a meal out and deserved better than a stodgy meal or a dish with an ingredient removed.
At all his restaurants, Bayly used a Japanese lathe to create gluten-free pasta out of root vegetables.
Veges like beetroot, celeriac, turnips, courgettes were turned on the lathe into spirals which mimic the shape of pasta.
"What we do is we just blanch it quickly to soften it and then we cut it into fettuccine or pappardelle.
"[Customers] just can't believe they've got a pasta made from vegetables."
The way modern cooking was going leaned towards a fresher, healthier style which relied less on gluten anyway, Bayly said.
"It's definitely where the trend is. It's not a food fad, I just think people are more educated and people know now that eating carbs after lunch isn't so good for you if you want to lose weight."
