Price
INDU Dining
Overview
Believing that the best form of hospitality is that found in the home, and they aim to bring village culture to their guests. Their food is coastal and village-inspired, and they pride themselves on using the freshest and most seasonal produce.
Opened in Angel Place, Sydney in November 2015 and Collins Street, Melbourne in February 2021, INDU has been delighting locals ever since with dimly lit, terracotta-clad dining spaces. Come and experience their rural flavours and cookery elements of Sri Lankan villages for yourself.
Accessibility
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 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 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 restaurant, lounge and bar
Have wheelchair accessible transport options available in the general vicinity (provide information on name of the operator, phone and website link to individual providers for private vehicles, community transport train, mini vans, hire cars, buses, taxis, ferry, tram, light rail etc in your access statement)
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 communicating with people with learning or behavioural challenges
Train your staff in disability awareness
Train your staff to respond to allergic reactions
Use Plain English / easy read signage and information (includes menus and emergency information)
Website meets WCAG 2.0 accessibility standards
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)
