Margan Wines and Restaurant
Highlights
- Savour exclusive wines in the stunning rammed earth cellar door, surrounded by breathtaking views of the Brokenback Range.
- Indulge in a paddock-to-plate menu featuring fresh produce from the extensive kitchen garden and orchard.
- Relax in alfresco dining amidst one hundred hectares of sustainably farmed vineyards in picturesque Broke.
- Experience award-winning cuisine at Margan Restaurant, a highlight of the Hunter's vibrant food and wine scene.
Margan is a leading winery and restaurant nestled in the picturesque Broke Fordwich Wine Region.
Set amidst one hundred hectares of certified sustainably farmed vineyards with sweeping views across the Brokenback Range, Margan provides an unforgettable setting to enjoy some of the Hunter’s best food and wine.
Enjoy exclusive wines in the stunning rammed earth cellar door or a paddock-to-plate menu in the Restaurant with produce from their extensive kitchen garden and orchard.
Images and Video
Accreditations
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HACCP Food Safety Certification
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Quality Tourism Accreditation
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Sustainable Tourism Accreditation by ATIC
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Sustainable Winegrowing Australia Certification
- New South Wales Business Chamber
- Restaurant and Catering Australia
- Sustainable Winegrowing Australia Membership
Features
Tags
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.
- Staff are trained in disability awareness.
- Asks all visitors if there are any specific needs to be met.
- Advise tour guides of the access needs of guests at the time of booking (includes pick up and drop off requirements)
- Assistance with booking arrangements (includes providing clear itineraries with written instructions on what to do at various destinations)
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)
- Staff are trained in communicating with people with learning or behavioural challenges.
- Uses Plain English / easy read signage and information (includes menus and emergency information)
- A quiet space is available at the venue/ facility.
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
- Doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy).
- An accessible public toilet which is unlocked.
- A wheelchair accessible toilet / shower and change room is available.
- A wheelchair/scooter charging station (power point) in an accessible location is available.
- 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.
- Uses organic (chemical and fragrance free) cleaning products.
- Uses organic (chemical and fragrance free) deodorisers in public areas and rooms.
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