Hunter Warbirds Museum

Child Friendly Dining

Bent Prop Cafe: Open daily 9am to 4pm. A captivating view of the airport, this charming establishment embraces a nostalgic WWII-era theme through its decor and furnishings. Savour expertly brewed barista coffee, aromatic teas, and a variety of refreshing drinks. For a satisfying meal, choose from a tempting array of burgers, wraps, sandwiches, cakes, slices, cookies, and toasties.

📍 Hunter Warbirds, Walter Pye Avenue, Scone NSW, Australia

1. Opening Hours: Daily 9am to 4pm. Public holidays
   10am – 3pm. Closed Christmas and Boxing Day.
2. Car Parking: Ample on-site parking available.
3. Accessibility: Actively welcomes people with access needs. Accept the Companion Card. Train your staff in disability awareness . Have accessibility information and photos, including of a bathroom, room and/or floor plan on your website (can be emailed on request) . Ask all visitors if there are any specific needs to be met . Website meets WCAG 2.0 accessibility standards . Advise tour guides of the access needs of guests at the time of booking (includes pick up and drop off requirements) . Provide assistance with booking arrangements (includes providing clear itineraries with written instructions on what to do at various destinations) . 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) . Train your staff in communicating with people with learning or behavioural challenges. Use Plain English / easy read signage and information (includes menus and emergency information). A quiet space is available at the venue/ facility. Caters for people who are deaf or have hearing loss. Have a hearing loop. Train your staff in communicating with people who are deaf or have hearing loss. Have 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). 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) . Use floors/coverings which are slip resistant, firm and smooth. Use non-slip tiles in the bathroom or slip resistant matting. Have grab rails in the bathroom. Provide seating in common areas including reception area. Caters for people who use a wheelchair. Have step free outdoor pathways (includes picnic areas, barbecues and shelters). Have 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). Have step free access to restaurant, lounge and bar. Have step free access to the conference or function room . Have accessible seating areas in theatrette. Have 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. Have doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy). Have an accessible public toilet which is unlocked. Have a wheelchair accessible toilet / shower and change room. Have at least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed (International standards are 3200mm wide x 2500 mm high). Caters for people with high support needs who travel with a support person. Have a bathroom which is fully accessible and equipped with ceiling hoist and adult change table. Caters for people who are blind or have vision loss. Train your staff in customer service for people with vision loss (training would incorporate way finding and communicating with people with vision loss). Have an appropriate area for toileting an assistance dog. Have audio enabled lifts. Have handrails on all your stairways. Caters for people with allergies and intolerances. Modify your 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). Train your staff to respond to allergic reactions. Adhere to The Food Authority requirements for allergy management in food preparation.