Casula Powerhouse Arts Centre's in-house restaurant, Bellbird Dining and Bar, operates with a philosophy that is guided by the principals being local, sustainable, seasonal and affordable with a…
Casula Powerhouse Arts Centre's in-house restaurant, Bellbird Dining and Bar, operates with a philosophy that is guided by the principals being local, sustainable, seasonal and affordable with a touch of fine dining.
The menu is a contemporary blend of modern influences ranging from French and Asian through to South American, with a main focus showcasing locally sourced and seasonal produce through simple and delicious recipes.
A gem of a find, an intimate dining experience within the Arts Centre where you can browse through the galleries between courses or grab a bite before a show or simply enjoy a delicious lunch or dinner on the banks of the Georges River, they know you won't be disappointed. Bookings are essential.
Adhere to The Food Authority requirements for allergy management in food preparation
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 accessible seating areas in theatrette
Have an accessible public toilet which is unlocked
Have handrails on all your stairways
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 raised tactile buttons in your lifts
Have step free access to restaurant, lounge and bar
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 with learning or behavioural challenges
Train your staff to respond to allergic reactions
Use floors/coverings which are slip resistant, firm and smooth
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)
