Orleana Restaurant
Highlights
- Savour vibrant flavours crafted by Executive Chef De Buys Nortier, celebrating the Barossa's finest local produce.
- Immerse in a memorable dining experience with dishes made from ethically sourced ingredients from the onsite chef’s garden.
- Enjoy alfresco dining surrounded by lush gardens, enhancing your meal with the beauty of South Australia's landscape.
- Indulge in a diverse à la carte menu that caters to all appetites and dietary requirements, ensuring everyone is satisfied.
Orleana Restaurant serves only the very best of the South Australia—delicious, plentiful, locally inspired, and beautifully prepared.
Immerse yourself in culinary excellence as Executive Chef De Buys Nortier and the dedicated team craft dishes that celebrate the region’s finest, using ethically and seasonally grown produce harvested from our onsite chef’s garden and through partnerships with nearby growers.
This seamless harmony from garden to kitchen reflects the Barossa’s rich tradition, brought to life through vibrant flavors and seasonal ingredients. Guests can savor Orleana’s extensive à la carte menu, showcasing the diversity of fresh, local, and artisan produce.
Our team is committed to serving dishes to satisfy all appetites and beverages to suit individual tastes, with dietary requirements thoughtfully catered for, ensuring a memorable dining experience for all.
Images and Video
Accreditations
- Tourism Industry Council of SA
Features
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.
- 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)
- Uses Plain English / easy read signage and information (includes menus and emergency information)
- A quiet space is available at the venue/ facility.
Vision
Caters for people who are blind or have vision loss.
- Digital communication materials (hard copy information also online) is available.
- Uses easy to read fonts in their signage and communication materials (Helvetica and Arial).
- An appropriate area for toileting an assistance dog is available.
- Handrails on all stairways
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)
- 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.
- 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.
- 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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