The Shank Inn, located at C.ex Urunga, features an enticing menu of modern Australian cuisine including juicy steaks, prawn linguine, crispy skinned Atlantic salmon and the delicious Kalang Beef…
The Shank Inn, located at C.ex Urunga, features an enticing menu of modern Australian cuisine including juicy steaks, prawn linguine, crispy skinned Atlantic salmon and the delicious Kalang Beef Burger.
Lunch specials vary monthly and are offered from Wednesday to Sunday.
Dinner service offerings include a 300g premium-grade scotch fillet for steak lovers. You can also indulge in a classic parmigiana, grilled pork striploin or the house specialty – roasted sweet potato and pumpkin salad.
There is also a selection of favourites including chicken schnitzels, red wine and herb wagyu sausages, lambs fry and bacon and the fish of the day.
Families with kids can enjoy chicken nuggets, fish and chips and calamari and chips to keep them happy.
Adhere to The Food Authority requirements for allergy management in food preparation
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 low noise reception areas with hearing loss friendly acoustics and adequate lighting for viewing facial expressions (includes common areas which are free of background noise, background music)
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 an accessible public toilet which is unlocked
Have at least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed (International standards are 3200mm wide x 2500 mm high)
Have equipment to respond to anaphylactic shock such as epi–pens and defibrillator
Have grab rails in the bathroom
Have lifts with enough space for people using a mobility aid to enter and turn around to use the lift buttons. Buttons are at accessible height.
Have step free access to restaurant, lounge and bar
Have step free access to the conference or function room
Have step free outdoor pathways (includes picnic areas, barbecues and shelters)
Have TVs with captioning option
Have visual alerts for emergencies (Include flashing light)
Have volume controlled phones
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
Provide seating in common areas including reception area
Train your staff in disability awareness
Train your staff to respond to allergic reactions
Use floors/coverings which are slip resistant, firm and smooth
Use non-slip tiles in the bathroom or slip resistant matting
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)
