C.ex Urunga Golf Club

C.ex Urunga Golf Club

Entertainment Venues
Sports and Recreation Facilities
  • Sports
Mondays: 11.00am – 6.00pm; Tuesdays: 11.00am – 6.00pm; Wednesdays: 11.00am – 6.00pm; Thursdays: 11.00am – 8.00pm; Fridays: 11.00am – 8.00pm; Saturdays: 11.00am – 8.00pm; Sundays: 11.00am – 6.00pm

Highlights

  • Play a round on the picturesque nine-hole golf course, enjoying stunning views of the Kalang and Bellinger Rivers.
  • Unwind at The Shank Inn Restaurant, where delicious meals complement your relaxing break mid-conference.
  • Engage in friendly competition on the tennis courts or croquet green, perfect for team-building activities.
  • Relax in the brand new bar with spectacular river views, creating a welcoming atmosphere for all visitors.
Today's Weather
33°C Partly cloudy

C.ex Urunga is a golf club located 20 minutes south of Coffs Harbour in close vicinity to the town centre of Urunga.

It features a nine-hole golf course, tennis courts, croquet green, The Shank Inn Restaurant, TAB facilities and a brand new bar in the main lounge area with spectacular views of the Kalang and Bellinger Rivers.

There are plenty of sports on offer, including a complete golf program, tennis lessons and croquet. Featuring a nine-hole golf course, tennis courts and croquet green; C.ex Urunga is the perfect place for team-building activities or a relaxing break mid-conference.

33°C Partly cloudy

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Features

  • Bar
  • Carpark
  • Family Friendly
  • Food and Refreshments
  • Parents Room
  • Restaurant

Tags

  • Sports
Accessibility

Actively welcomes people with access needs.

General access

  • Offers multiple options for booking – web, email, phone is available.
  • Offers a range of contact methods for receiving complaints.
  • Employs people with disabilities.
  • Staff are trained in disability awareness.

Communication

  • 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)

Vision

  • Caters for people who are blind or have vision loss.

Hearing

  • Caters for people who are deaf or have hearing loss.

  • TVs with captioning option is available.
  • Volume controlled phones are available.
  • Visual alerts for emergencies (Include flashing light) are available.
  • A low noise reception areas with hearing loss friendly acoustics and adequate lighting for viewing facial expressions (includes common areas which are free of background noise, background music) is available.

Physical – Mobility

  • 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)

  • Uses floors/coverings which are slip resistant, firm and smooth
  • Uses non-slip tiles in the bathroom or slip resistant matting
  • Grab rails in the bathroom
  • Seating in common areas including reception area

Physical – Wheelchair

  • Caters for people who use a wheelchair.

  • Step free outdoor pathways (includes picnic areas, barbecues and shelters)
  • 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)
  • Step free access to restaurant, lounge and bar
  • Step free access to the conference or function room
  • 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.
  • An accessible public toilet which is unlocked.
  • At least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed (International standards are 3200mm wide x 2500 mm high).

Allergies and intolerances

  • Caters for people with allergies and intolerances.

  • Modify their 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).
  • Staff are trained to respond to allergic reactions.
  • Complies with The Food Authority requirements for allergy management in food preparation.
  • Equipment to respond to anaphylactic shock such as epi–pens and defibrillator.

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