Busselton Pavilion, a regional first for Perth-based hospitality operation Parker Group, has added to an impressive line-up of venues that have made the once-sleepy seaside town a go-to destination. Located in the Busselton Central redevelopment just off Queens Street, the newly opened 500-person spot includes a central bar and an open dining room as well as an al fresco area, a mezzanine and an attached wine store and bar (which also boasts its own menu).

With ex-Vasse Felix chef Brendan Pratt on board as culinary director and Josh de Caen (ex-Wild Hop Brewing Co) on the pans as head chef, the “Pav” as it’ll undoubtedly become known, is predominantly serving elevated pub fare. “[Owner John Parker’s] brief was something that is familiar in a pub setting, but elevated to a sense that makes you feel like you are getting something valuable,” Pratt tells Broadsheet. “You’re in that [pub] setting, it’s a similar price, but the execution level is higher, as is the quality of produce.”

Also shaping the direction of the menu is a Rotisol rotisserie imported from France. Pratt and de Caen are still getting to know the rotisserie, but are already using it to flash-roast whole squid basted with Pratt’s renowned XO sauce. “I was pretty wary of going too crazy and having 90 per cent of the menu off this thing that we didn’t fully know how to use,” says Pratt. But as he gets more comfortable with the kit, diners can expect a move away from seafood and towards lamb and venison. “We’ll maybe go to Sunday roasts, and hopefully we can create a bit of a thing that people like to come with the family.”

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Standouts of the opening menu include a zhooshed-up prawn toast made with leftover Rise & Co sourdough and Shark Bay prawn seconds, and beef tongue sourced from Dirty Clean Food, basted in tomato XO and served with roti and pickled onion, which Pratt suggests pairing with “an early vintage cabernet or a chardonnay if you’ve got something with enough guts”.

Pratt is particularly enthusiastic about working with Parker Group wine director Cyndal Petty on creating menus and wine lists that complement one another. “We certainly lean Western Australian, and we have a lot more local wines than anything else,” Petty tells Broadsheet. “But in saying that, we have international and Australia-wide wines. The way that I’ve chosen the list is essentially that the wines have to fit into two categories: fun or fine.” The 150-bottle roster has room for everything from a “skinsy, a Sicilian, or something fun, funky and interesting to a back vintage riesling from Frankland Estate or a barolo”.

Adding to the venue’s impressive drinks offering is an in-house distillery that’s due to open in mid-March, when Clark will start crafting bespoke gin and vodka, before moving into vermouth and amaro. In keeping with the locale, Clark is eyeing a coastal gin for in-house Martinis that will draw botanically on samphire, seaweed and spent abalone shells. The spirits will be available to purchase and take home.

As for the fit-out, the venue leans firmly maritime with a sculptural sail above the central bar, nautical flags and light wood finishings.

Busselton Pavilion
Shop T46/30 Kent Street, Busselton

Hours:
Wed & Thurs 11am–10pm
Fri & Sat 11am–midnight
Sun 11am–10pm

busseltonpavilion.com.au/
@busseltonpavilion