Tuileries Restaurant at De Bortoli Rutherglen Estate
Highlights
- Savour delicious meals crafted from local produce while enjoying the relaxed atmosphere of Tuileries Restaurant.
- Dine al fresco on the deck or in the courtyard, soaking up the sun during warmer months.
- Experience high service standards in a country luxe setting, perfect for family gatherings or special occasions.
- Host memorable events in the private Fountain Room, overlooking the serene courtyard and fountain.
Tuileries is a name long synonymous with the Rutherglen Wine Region. The original restaurant was established over 30 years ago moving into the historic Jolimont Cellars in 1988.
The restaurant forms an integral part of the De Bortoli Rutherglen Estate. It offers guests the opportunity to enjoy a delicious meal featuring local produce and locally made wines. With seating available both inside and out on the deck your visit will be memorable.
The restaurant has a country lux feel and is relaxed, yet offers high service standards. During the warmer months and at lunchtime guests have the option to sit outdoors in the courtyard. The restaurant is family-friendly and dog friendly (when sitting outdoors).
The restaurant is open for lunch Tuesday and Wednesday, Friday and Saturday, and for dinner Tuesday through to Saturday. A limited selection of menu items are served in their Wine Bar on Sunday and Monday nights.
There is also an additional dining space known as the Fountain Room which can be used for private dining and events which opens out into the courtyard and overlooks the fountain.
The restaurant may also be used exclusively for private functions such as weddings and conferences (hire fees may apply).
Images and Video
Accreditations
- Restaurant and Catering Australia
- Victoria Tourism Industry Council
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.
- 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.
- 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)
- 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
- An accessible public toilet which is unlocked.
- A wheelchair accessible toilet / shower and change room is available.
- Wheelchair accessible transport options available in the general vicinity (provide information on name of the operator, phone and website link to individual providers for private vehicles, community transport train, mini vans, hire cars, buses, taxis, ferry, tram, light rail etc in their access statement).
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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