Many of the reasons we enjoy going out for a meal – the unknown, the new, the adventure – are why autistic Australians struggle when it comes to eating out.
The uncertainty, coupled with the sensory overload of noise, lighting and smells, make what should be a fun experience a difficult one.

Although one in 40 Australians are autistic, public spaces aren’t designed with them in mind. While Woolworths expanded its low-sensory shopping hours last year, restaurants are still a fraught environment. 

Melbourne’s The Mulberry Group, which includes venues such as Hazel, Dessous and Common Ground Project, is leading the charge by signing up to a new Sensory Notes initiative, which is being piloted at the Australian Open’s Wonderpies and Peach Melbourne venues and at Hazel Melbourne.  

It addresses the barriers autistic people face when dining out, such as the lack of predictability, choice and control.

Credit: Supplied

Founder and executive chairman, Nathan Toleman believes inclusive spaces allow everyone to participate fully in everyday life.

The group will now describe dishes in clear sensory detail, from taste and texture to preparation and presentation, train the team to understand how to support guests with different needs in a practical, respectful way and look at things such as lighting, sound, temperature, quiet zones and sensory-friendly sessions.

“The changes are designed to support autistic diners, but they ultimately improve the experience for everyone,” Toleman says.

“Clearer menu descriptions, better communication and more considered service help make dining smoother and more enjoyable for all guests. We’re not taking anything away from non-autistic diners, we’re simply lifting the overall quality of the experience by making it more thoughtful, predictable and welcoming. As feedback is gathered from the autistic community, these measures will continue to evolve.”

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Sensory Notes is part of the Inclusion Hub, a Mastercard initiative co-designed with Autism CRC and MasterChef judge Jean‑Christophe Novelli, which launched at the Australian Open yesterday.

Novelli, whose son Valentino is autistic, consulted on the development of Sensory Notes.

“It’s designed to solve the uncertainty. Rather than simply listing ingredients, we describe dishes in terms of appearance, preparation, arrangement and flavour, giving diners the clarity and predictability they need to feel confident ordering,” he says.

“To me, dining should be an experience of comfort and joy, offering more detail on menus is a simple, thoughtful way to help achieve that.”

He believes being accessible isn’t more work, it simply requires different thinking.

“Most of the effort is upfront: listening to autistic diners, understanding their needs and then adjusting how we communicate what we do,” he says.

“The Sensory Notes framework was specifically designed with chefs and operators in mind, providing a clear, practical guide that any venue can use regardless of size or complexity.”

Credit: Jack Fenby

Novelli hopes that one day, Sensory Notes will be as standard as dietary icons.

“I think it hasn’t become mainstream because the needs of autistic diners haven’t always been well understood. Many challenges – like sensory overload, unpredictability and menu ambiguity – happen quietly and often families simply stop dining out rather than ask for change,” he says.

“My son Valentino has profoundly shaped the way I see the dining world. Eating out with him opened my eyes to just how complex and overwhelming a restaurant environment can be for autistic individuals and their families. As a parent, you want your child to experience the joy of sharing a meal, but too often the environment becomes a barrier instead.

“That personal experience is exactly why I was so passionate about contributing to Sensory Notes. When I saw how much relief and confidence clarity could bring to Valentino, I realised how many other families must feel the same way. Creating this framework was my way of helping ensure that dining out is accessible, welcoming and pleasurable for everyone – not just those who find it easy.” 

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