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OVERVIEW
- Business Overview
- Bookings
- Emergency Management
- Guide Dog and Service Animals
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GENERAL
- Pre-arrival, arrival and reception
- Cognitive Impairment Support
- External Paths
- Public Toilets/Adult change facilities
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TOUR OPERATORS
- Route Planning
- Guides
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FOOD AND DRINK
- Dining Spaces
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Overview
General
Tour/Transport
Food & Drink
Business Overview
The business has the following products/services available
Tour/Transport
Food and Drink
Our business caters for the following disability types:
Blind or low vision
Deaf or low hearing
Limited mobility
Wheelchairs or mobility scooters
Food allergies or intolerances
Cognitive or people on the Autism Spectrum
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Bookings
The business offers the following methods for bookings and enquiries:
Phone
Webportal
Our forms have high contract boxes and submit boxes
Emergency Management
Emergency and evacuation procedures are explained on arrival
The business identifies guests who need additional assistance should an emergency occur by:
Yes
The procedure for assisting guests who need assisted rescue is:
If a guest is unable to evacuate independently, our guide stays with them at the nearest safe point (or area of refuge, where the venue has one) while alerting venue staff and, where required, emergency services to their exact location, the guest is never left alone. Where tour support is present, one guide continues assisting the rest of the group while the other remains with the guest requiring assistance.
Guide Dog and Service Animals
The business provides the following services for services animals:
Assistance animals are welcome on every tour, at every stop, with their handler — including venues where food is served, consistent with our obligations under the Disability Discrimination Act 1992. We ensure water is available on request at any stop, and can identify shaded rest points along the route where needed. Routes are already designed to be mostly flat with manageable footing, which also supports guests travelling with an assistance animal. We don't currently offer a dedicated designated rest area at each stop — this is an area we're looking to formalise as part of maturing our broader accessibility planning
Pre-arrival, arrival and reception
The business has the following in place to support guests during pre-arrival, arrival and reception
Additional Information from the business
The following steps are in place to ensure that people with fatigue related to their disability are not disadvantaged by long wait times:
Our tours are already structured in a way that limits fatigue: total walking time is around 45–60 minutes spread across a 4-hour tour, with guests seated at each food stop rather than standing throughout. Story stops (where we pause for context without food or drink) are also brief and don't require standing for extended periods. Where a guest has flagged a fatigue-related need at booking, we can adjust pacing, sit that guest first, or provide extra recovery time between stops
Cognitive Impairment Support
Documents are available in plain English for people with cognitive impairment (This may include instructions, guides, menus and general information)
External Paths
External paths of travel
Surfaces are concrete, asphalt, smooth paving or hard packed fine gravel (max aggregate size 13mm)
The width of the smallest pathway is:
Yet to be assessed however we access public paths maintained by Newcastle City Council
Public Toilets/Adult change facilities
Public Toilets/Adult change facilities have the following amenities are in place
In addition, the following further information can assist guests
As we operate across a range of independently-owned venues rather than a fixed premises, toilet facilities (including accessible toilets) are provided by each venue rather than by Newy Food Adventures directly. We haven't yet formally confirmed which stops have accessible toilet facilities on-site, and this is something we'd like to check and document as part of our broader venue-by-venue accessibility review.
Route Planning
Additional Information from the business
In addition, the following further information can assist guests:
Not specified
Walking Tours
Multi-paced to account for slower walkers
Hearing aid compatible
Guides
Guides have been trained in the following
Use of clear/simple English
Correct pronunciation for lip readers
This tour stops at attractions/accommodation/food and beverage/retail spaces that are not operated by this business. For information relating to these individual properties please follow the weblink provided
Explore Throsby: Wickham & CarringtonVenueRole on tourWebsiteThe Tree of KnowledgeStart point— public landmark, no websiteFlatfish CaféFood stopflatfishcafe.square.siteNewcastle Fish Co-OpStory stop (no food)www.fishcoop.com.au NYC (Newcastle Cruising Yacht Club / Nautica Dining)Food stopncyc.net.auThe Pav Kitchen (The Pavilion Kitchen)Food stopwww.pavkitchen.comJen Smiths CheesecakeFood stopwww.jensmith.com.auInner City WinemakersFood stop www.innercitywinemakers.com.auEarp Distilling CoFood stop www.earpdistillingco.com● ROUTE 2 Explore Throsby: Maryville, Tighes Hill & IslingtonVenueRole on tourWebsiteBaked Uprising (Uprising Bakery)Start / food stopwww.bakeduprising.com.auMaryville TavernFood stopwww.maryvilletavern.comPraise Joe BakeryFood Stopwww.praisejoe.com.auThe Oak, Tighes Hill (Royal Oak Hotel)Food stopNo website Instagram only (@theoak.tigheshill)Islington BarracksFood stop www. islingtonbarracks.com.au
Dining Spaces
The dining spaces have the following facilities/amenities in place
The entrance has level access
The smallest doorway is Unknown as we visit private venues wide
There is an accessible toilet
Our business caters for the following dietary requirements
Gluten free (celiac)
Lactose free (dairy free)
Nut free
Vegetarian
Vegan
There are procedures in place to avoid cross-contamination of food products
As we don't operate our own kitchen, food preparation and cross-contamination control sits with each independent venue, consistent with their own food safety obligations. Our role is to make sure venues have clear, advance notice of every guest's dietary requirement flagged at the time of booking via Rezdy, confirmed directly with each venue in the days before the tour, and checked again with the group at the start of the tour as a second safeguard. This gives each venue the lead time needed to prepare separately or take appropriate precautions (e.g. using clean equipment, separate prep areas) according to their own food safety procedures. We haven't yet formally confirmed each venue's specific cross-contamination protocols (e.g. dedicated gluten-free equipment, allergen-separated prep areas), this is a natural addition to the venue-by-venue accessibility conversations already flagged in the Emergency Evacuation Plan and Venue Directory.