Pastel Wine Bar
Highlights
- Savour bold and exciting flavours crafted by Head Chef Harry Bourne in a vibrant Adelaide setting.
- Enjoy a well-curated selection of wines from South Australia and beyond, enhancing every dish with every sip.
- Relax in an easygoing atmosphere, perfect for both casual meals and special occasions with family and friends.
- Dine alfresco on O'Connell Street, soaking in the lively ambience while enjoying live music and exceptional cuisine.
Pastel is a vibrant and dynamic dining destination bursting with character. Led by the talented Head Chef Harry Bourne, whose impressive culinary journey spans Michelin-starred Bath Priory Hotel (UK), Quay Restaurant (Sydney), and multiple 2- and 3-hatted restaurants across Australia, the menu takes you on a globe-trotting adventure of bold and exciting flavours. Expect dishes that pack a punch, with refined, elegant touches and an easygoing, welcoming atmosphere. Whether you’re here for a casual meal or something a little more special, Pastel delivers big flavours with effortless style.
Complementing the exceptional food is a well-curated wine list, featuring a thoughtful selection of wines by the glass and bottle from South Australia & the world. Pastel’s wine offerings are the perfect match for any dish, elevating the experience with every sip.
Images and Video
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.
- Accessibility information and photos, including of a bathroom, room and/or floor plan on their website (can be emailed on request).
- Asks all visitors if there are any specific needs to be met.
- Website meets <a href="https://www.w3.org/WAI/standards-guidelines/wcag/" target="_blank">WCAG 2.0</a> accessibility standards
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.
Hearing
Caters for people who are deaf or have hearing loss.
- A hearing loop is available.
- Staff are trained in communicating with people who are deaf or have hearing loss.
- 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
- Doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy).
- A wheelchair accessible toilet / shower and change room is available.
Physical – High support needs
Caters for people with high support needs who travel with a support person.
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.
- Toiletries which are chemical and fragrance free (if requested).
- Linen that is chemical and fragrance free (if requested).
- Uses organic (chemical and fragrance free) cleaning products.
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