Lake Moodemere Estate and Lakeside Restaurant
Overview
North East Victoria's first and only Certified Sustainable Vineyard, and one of Australia's Top 50 Vineyards.
Lake Moodemere Estate is immersed in the history of seven generations of wine producers. The Estate wines are sustainably grown with minimal intervention, and showcase the fruit nurtured from the rich red loam soil of the single vineyard. With every Lake Moodemere Estate wine, you are invited to share their passion for family and country and their joy in the pursuit of excellence.
The Lakeside Restaurant menu is inspired by family gatherings, the sharing of food, wine and company, the beauty of the landscape and the bounty of the Estate grown produce. Executive Chef, Jarrod Smith, focuses on harmonious flavours and fresh, quality ingredients.
The picturesque gardens and range of event venues provide the perfect backdrop for any occasion. Choose from a variety of packages or tailor one to suit your vision. Buses and groups of eight or more require a booking.
Accessibility
Actively welcomes people with access needs.
Advise tour guides of the access needs of guests at the time of booking (includes pick up and drop off requirements)
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 an accessible public toilet which is unlocked
Have grab rails in the bathroom
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)
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
