The hospitality industry's best of the best are preparing to assume lead roles for the opening of the historic Harbourside venue, Manly Pavilion.

Set to open in March, restaurateur David Gray and head chef Jonathon Bathelmess have been joined by James Parry as sous chef, Grant Collins as house mixologist and Michael Watt as head sommelier.

The Italian menu with Mediterranean accents will be presented by Barthelmess and Parry, who was the 2009 Josephine Pignolet Young Chef of the Year.

Grant Collins, who is responsible for the transformation of award winning establishments like Water Bar and Zeta Bar, is promising a selection of both classic and experimental cocktails at Manly Pavilion.

Melbourne-born sommelier, Michael Watts, will focus on an international wine list with strong Italian accents. Watts has previously worked at Ezard at the Adelphi Hotel and Circa in Melbourne, and his accolades include six 'three glasses' awards from Gourmet Traveller Wine and Victorian Wine List of the Year.

"Patrons of Manly Pavilion are in for something really special," said restauteur David Gray. "The building has received a stunning restoration. Standing on the aqua shoreline of the harbour, the restaurant is reminiscent of the glamour of Italy's Amalfi Coast. The stellar line-up of talent the project has attracted will ensure an unforgettable experience for guests."

Originally built in 1933 as a dressing room for bathers, the heritage-listed Manly Pavilion has undergone renovations by architects Squillace and Nicholas and boasts high ceilings, an Italian marble terrazzo balcony and views of Sydney Harbour.