Pavilion puts new spin on classic pub faves

If someone asks you to go to the Busselton Pavilion, just say yes!

The latest joint venture from the famed and deliciously clever Parker Group will not disappoint. Instead, it flips expectations and fulfils them in so many ways.

First, there’s the beer garden, ideal for lazy afternoons with drinks in hand. Inside, industrial-cool meets upmarket pub and chilled dining space vibes.

In short, it’s the perfect mix of everything in one place.

The Pavilion merges two concepts with ease and intelligence: bright, airy openness and warm, cosy welcomeness. It offers the opportunity to experience incredible, expertly executed and lovingly crafted food in a relaxed environment that won’t empty the wallet.

“We want the Pav to become your ‘local.’ A place for people to catch up, chill, enjoy sports, delicious food and some good booze while you’re at it,” shared Venue Manager Julia Randford.

“I love enjoying laughs with our guests and getting to know them. The best service I can provide is one that makes people feel comfortable and able to have a good time.”

Experience shapes your mood when dining out, and the Pavilion menu delivers a generous dose of satisfaction crafted by a chef who knows a thing or two.

Chef Brendan Pratt is synonymous with haute cuisine in the foodie industry, known for producing refined, intricate fare with an innate knack for exquisite creations.

His talents have earned him plenty of appreciation and accolades in the kitchens of Margaret River’s iconic Vasse Felix and abroad at Michelin-starred restaurants The Fat Duck and The Ledbury.

Swapping high-end cheffing and city life for country living, the Parker Group’s Creative Culinary Director loves the change in pace and place.

“The shift from my past’s high-end, fast-paced kitchens allows me to enjoy where I am living and time with my family while still creatively hands-on with my work,” Brendan said.

“My role with the Parker Group is quite diverse. I’m fortunate to collaborate with some of the best chefs in the state and work alongside great people and true professionals throughout the entire group.”

“I work closely with the head chefs to create menus for fine dining establishments, such as Fleur and the modern European styles at The Standard in Perth and the pub menus at The Royal and Pavilion – all while enjoying living life in down south paradise.”

So, what does this mean for the Pavilion’s menu?

With a focus on the fresh and the familiar, Brendan aims to please with fan favourites.

“I love having fun with the menu, prepping everything in-house and finding those memorable flavours everyone loves, all while utilising quality local ingredients and executing at a high level – adding our twist to a typical pub menu.”

“Classic Pub food with a new lease” meets the brief. And with Brendan as the creative force behind the menu’s salacious structure – it’s fair to say it will hit the spot.

While the food may be ‘classic’, it’s by no means predictable.

It bodes well for any venue when the first dish to land is so good that you pause and close your eyes to really focus on the flavour.

This plate comes in the form of prawn toast, a simple idea that delivers a toasty punch of umami crunch fried to an on-point crispiness. Local sourdough becomes one with seasoned, juicy prawn meat wrapped in a crusty, tasty layer of shallot, garlic, seaweed, and sesame joy.

It gets better from here. The Pav’s version of buffalo wings means juiciness clothed in a smokey, zesty hot sauce that balances aromatic heat and spice like a master.

A side of house-made tangy ranch rounds it out – a dipping sauce that holds its own and could easily be enjoyed with a spoon.

A billowy, silky cloud of burrata rests like a creamy dream in garden-bright pesto, so fresh it’s as if straight from the land to the bowl.

This dish epitomises the significance of quality produce. If you know how to appreciate such goodness as Brendan does, the door to “letting the ingredients shine on their own” swings wide open.

“We’re spoilt for produce down here and are so lucky with many small businesses that work hard to bring some great stuff to the table.

A lot of our meats come from The Farmhouse in Margs. Their ham is amazing and adds an incredible touch to our parmi!” Brendan expressed.

The parmi is where the word classic turns into “holy moly!”

Local free-range chicken, sugo, ham, and mozzarella will make die-hard fans weak in the knees.

Every ingredient has its own thing going on, yet meld together as if they were born to be.

The ham and chicken combo screams, “You beauty!” while they somehow still shout proudly on their own. A gift of a chef’s deft hand who adds the right amount of sauce to enhance without overwhelming.

For vegetarians, the eggplant parmi offers a divine version full of Mediterranean flavour with such crispy edges that this little fact must be mentioned.

And when the side salads on the plate are so fresh and delicious that they deserve their own moment (even though they are merely sidekicks), you know you’re onto a winner.

From succulently seared steak sandwiches with provolone to Middle Eastern-edged BBQ pork ribs, robust burgers, and “pitch perfect crunch” beer-battered fish and chips – Brendan has you covered.

Your stomach and eyes will do a double take and ask if fine dining has somehow skilfully morphed into pub food. Answer: HECK YES.

The plating carries this conversation through, harmonising the seesaw between classy and casual to a T.

Each dish speaks loudly of care, creativity, and handmade curation.

The food alone is worth a visit, but the drinks list makes you linger.

While local spotlights are a must, the team also values experience.

With a wine list that invites the adventure of French fizz from the Loire to the spirited, aromatic, fleshy and textural from WA and beyond, alongside diverse cheers of great beers, spirits, and cocktails – every pour reflects the Pavillion team’s desire to enhance your experience.

When the chef makes it all about you, you know you’re in good hands and in for something special. Brendan’s down-to-earth personality is as refreshing as this take on classic pub food.

While undeniably skilled, he’s focused on one thing: making sure you have a great time with great food (without the pretence).