Mudbar Restaurant

Accessibility Information

• Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)
• Train your staff in communicating with people with learning or behavioural challenges
• Use Plain English / easy read signage and information (includes menus and emergency information)
• A quiet space is available at the venue/ facility
• Caters for people with sufficient mobility to climb a few steps but who would benefit from fixtures to aid balance. (This includes people using walking frames and mobility aids)
• Use floors/coverings which are slip resistant, firm and smooth
• Have grab rails in the bathroom
• Provide seating in common areas including reception area
• Caters for people who use a wheelchair.
• Have step free outdoor pathways (includes picnic areas, barbecues and shelters)
• Have a step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs)
• Have step free access to restaurant, lounge and bar
• Have step free access to the conference or function room
• Have accessible seating areas in theatrette
• Have doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy)
• Have an accessible public toilet which is unlocked
• Have a wheelchair accessible toilet / shower and change room
• Have a wheelchair/scooter charging station (power point) in an accessible location
• Have at least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed (International standards are 3200mm wide x 2500 mm high)
• Have wheelchair accessible transport options available in the general vicinity (provide information on name of the operator, phone and website link to individual providers for private vehicles, community transport train, mini vans, hire cars, buses, taxis, ferry, tram, light rail etc in your access statement)
• Caters for people with allergies and intolerances.
• Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)
• Train your staff to respond to allergic reactions
• Adhere to The Food Authority requirements for allergy management in food preparation
• Have equipment to respond to anaphylactic shock such as epi–pens and defibrillator
• Provide toiletries which are chemical and fragrance free (if requested)
• Provide linen that is chemical and fragrance free (if requested)