Welcome to Potager, the Northern Rivers most awarded dining destination.
Set on a 10-acre farm in Carool, with ocean views over a flourishing Northern NSW valley sits Potager, a culinary destination…
Welcome to Potager, the Northern Rivers most awarded dining destination.
Set on a 10-acre farm in Carool, with ocean views over a flourishing Northern NSW valley sits Potager, a culinary destination popular with locals and visitors from afar. Customers are drawn by the sumptuous cuisine and by the genuine hospitality that Peter and his team extend to every guest.
Potager's commitment to the farm-to-table ethos not only ensures outstanding flavours but also supports the local community. Whether it's an intimate dinner or a memorable gathering, Potager promises a delightful journey for your taste buds and a warm embrace for your senses.
This multi award winning hatted restaurant is just a short 20-minute drive from the Gold Coast Airport.
Adhere to The Food Authority requirements for allergy management in food preparation
Advise tour guides of the access needs of guests at the time of booking (includes pick up and drop off requirements)
Ask all visitors if there are any specific needs to be met
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)
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 at least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed (International standards are 3200mm wide x 2500 mm high)
Have doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy)
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
Provide assistance with booking arrangements (includes providing clear itineraries with written instructions on what to do at various destinations)
Provide seating in common areas including reception area
Train your staff in disability awareness
Use floors/coverings which are slip resistant, firm and smooth
