Nick's Seafood Restaurant
Overview
An iconic landmark on the Cockle Bay Promenade, Nick’s Seafood Restaurant in Darling Harbour is celebrated for its ‘Sea to Plate’ philosophy. This culinary approach highlights the exquisite flavours of fresh Australian seafood, showcasing mouth-watering oysters, giant lobsters and only the finest locally sourced produce.
Each day, the produce for Nick’s Seafood Restaurant is hand-picked by a team of expert buyers at the iconic Sydney Fish Markets, before our chefs delicately showcase the natural flavours of our locally sourced Australian seafood. Embrace the luxury of sipping champagne on the spectacular harbourfront alfresco while indulging in Nick’s Signature Seafood Platter – an opulent tribute to the ocean’s finest treasures. This exquisite platter is highlighted by whole-cooked lobster, freshly shucked oysters and succulent king prawns, creating a truly memorable and indulgent experience.
Accessibility
Actively welcomes people with access needs.
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 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 accessibility information and photos, including of a bathroom, room and/or floor plan on your website (can be emailed on request)
Have an appropriate area for toileting an assistance dog
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
Train your staff in customer service for people with vision loss (training would incorporate way finding and communicating with people with vision loss)
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 easy read fonts in your signage and communication materials (Helvetica and Arial)
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)
