Grafton Brewing Co.
Highlights
- Southern-style menu with bold, hearty flavours
- Spacious venue with industrial heritage charm
- Locally sourced drinks from Aussie-owned suppliers
Overview
The Grafton Brewing Co. is a heritage brewery featuring large open spaces paying homage to its industrial heritage from when it was first opened as the Grafton Brewery in 1952. The brewery includes an open bar area, large outdoor mezzanine, booth seating, and a VIP Red Room, with food featuring a southern-style menu. 12 brewing tanks produce up to 3500 litres of beer each week, and products exclusively from Australian-owned suppliers, and other independent distillers and manufacturers are featured in the bar.
Accessibility
A quiet space is available at the venue/ facility
Allows a person's carer free entry into participating venues and events
Actively welcomes people with access needs.
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 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 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 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
Provide seating in common areas including reception area
Train your staff in communicating with people who are deaf or have hearing loss
Train your staff in communicating with people with learning or behavioural challenges
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
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)