Jones Winery Restaurant in Rutherglen is one of the North East Victoria's highly rated restaurants. Briony Bradford’s cooking for the restaurant is modern French bistro, changing the menu according…
Jones Winery Restaurant in Rutherglen is one of the North East Victoria's highly rated restaurants. Briony Bradford’s cooking for the restaurant is modern French bistro, changing the menu according to the season and her mood.
Set in old winery buildings, the ambience is a unique mix of traditional and contemporary, all seasoned with a relaxed and friendly mood. Briony’s expertise in French technique has been developed by working with Michelin-starred chefs abroad and in Australia.
In Rutherglen, Briony has access to a wealth of local ingredients and collaborative relationships with the farmers who produce them. The seasonal menu may include local pork, trout, duck or goat; and a rainbow of local vegetables, including some from the kitchen garden. Briony is inspired by gastronomic traditions, native ingredients and the sustainability ethos of ‘waste nothing’.
Mandy applies the art and science of food pairing to ensure that there is an appropriate contemporary, estate grown and made wine to match each dish. No matter whether you choose to dine from the a la carte menu, partake in a picnic or order a gourmet hamper to take away, the same attention to detail is applied, to ensure an excellent experience.
Adhere to The Food Authority requirements for allergy management in food preparation
Ask all visitors if there are any specific needs to be met
Caters for people who are blind or have vision loss
Caters for people who are deaf or have hearing loss
Caters for people who use a wheelchair.
Caters for people with allergies and intolerances.
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)
Employ people with disability
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 a wheelchair accessible toilet / shower and change room
Have an accessible public toilet which is unlocked
Have equipment to respond to anaphylactic shock such as epi–pens and defibrillator
Have grab rails in the bathroom
Have step free access to restaurant, lounge and bar
Have step free outdoor pathways (includes picnic areas, barbecues and shelters)
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)
Offer a range of contact methods for receiving complaints
Offer multiple options for booking - web, email, phone
Train your staff in communicating with people who are deaf or have hearing loss
Train your staff in disability awareness
Use Plain English / easy read signage and information (includes menus and emergency 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)
