Cruise the scenic waters of the Hawkesbury River out to our saltwater paddocks. Returning to our land-based Shellar Door, discover the individual characteristics of the local Sydney Rock Oyster, the…
Cruise the scenic waters of the Hawkesbury River out to our saltwater paddocks. Returning to our land-based Shellar Door, discover the individual characteristics of the local Sydney Rock Oyster, the creamy Pacific Oyster and the very own seafood treasure, the Akoya pearl oyster in a guided tasting.
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 are blind or have vision 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)
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 accessibility information and photos, including of a bathroom, room and/or floor plan on your website (can be emailed on request)
Have accessible seating areas in theatrette
Have an accessible public toilet which is unlocked
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 the conference or function room
Have step free outdoor pathways (includes picnic areas, barbecues and shelters)
Have wheelchair accessible picnic tables (picnic tables require 720mm knee clearance and 800mm maximum height)
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 information in audio format (includes an audio described map of your venue, audio descs of performances and/ or displays)
Provide linen that is chemical and fragrance free (if requested)
Provide portable ramps
Provide seating in common areas including reception area
Provide toiletries which are chemical and fragrance free (if requested)
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
Use organic (chemical and fragrance free) cleaning products
Use organic (chemical and fragrance free) deodorisers in public areas and rooms
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)
