Busselton Pavilion, nicknamed the Pav, opened to the public on 19 January, bringing a multifaceted pub and dining destination to the coastal WA town.

Part of the Busselton Central redevelopment, the venue includes a pub, wine shop, and in-house distillery, with a total capacity of 500 guests.

With Busselton becoming an increasingly popular holiday destination, Parker Group director John Parker is excited to provide the community with an elevated pub venue.

“Long gone are the days where we saw Busselton looked over in favour of other south-west destinations. It is swiftly becoming the new hotspot for holidaymakers from around the state and beyond, and the Pav expands on this story by offering an approachable yet elevated pub experience. Busselton Pavilion is a celebration of community, a tribute to local talent and an even more compelling reason to book a trip down south in 2024,” he said.

The venue also caters to the Busselton community, with the different areas of the venue hosting regular collaborations with local winemakers, producers, artists and performers.

Busselton Pavilion has a focus on gastronomy, and Parker Group culinary director Brendan Pratt (ex Vasse Felix) has curated a menu featuring fresh local seafood and seasonal produce, with ample use of the kitchen’s Rotisol rotisserie, imported from France.

“My vision for Busselton Pavilion from the beginning was for it to encapsulate the heart and essence of the south-west, and this begins with the team of hospitality innovators we have and their mutual dedication to highlighting excellent regional produce,” Parker said.

Dishes include flash-roasted whole squid basted in Pratt’s homemade XO sauce, roast chicken bathed in lemon and bayleaf brine and rubbed with a signature aromatic spice mix, and a play on shawarma featuring roasted beef tongue, white pickled onions and umami tomato and anchovy sauce wrapped up in roti.

“The menu is simple: well-executed and considered food that is heavily influenced by our imported specialty rotisserie and the abundance of incredible produce in the south-west. From organic eggs to grass-fed regeneratively-farmed beef, beautiful line-caught seafood from the Great Southern, and local marron – a shellfish only found in the region – we are working closely with farmers and producers to showcase the best of the south west and surrounds,” Pratt said.

Parker Group wine director and Busselton local Cyndal Petty has created a beverage menu featuring quality local wines, and Parker Group spirit director Elise Godwin’s cocktail list reflects the venue’s coastal location and features gin and vodka from Parker Group’s own Dandelion Spirit Co. Additionally, the list includes a full page of non-alcoholic options.

The Pavilion also encompasses the South West Wine Shop, where guests can take home pantry supplies or a bottle from the curated locally-focused wine selection, or order a glass to enjoy alongside the bar snack menu selected by Petty. Guests dining at the Pavilion are also able to choose a bottle from the wine shop to accompany their meal.

The next stage for Busselton Pavilion will be the opening of the in-house distillery, where Parker Group’s newly appointed South West distiller Kevin Clark will bottle bespoke spirits, liqueurs and low ABV products for consumption in the venue and for retail purchase. The range will be available for retail in coming months.

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