Parker Group, led by hospitality figure John Parker has unveiled its latest venue Busselton Pavilion in Western Australia’s Margaret River region.
The 500-pax venue features a pub, dining room, wine shop, and a soon-to-be-opened distillery.
Parker Group Culinary Director Brendan Pratt (ex-Vasse Felix) is spearheading the food offering which champions fresh seafood and produce from the surrounding area.
Guests can expect a whole squid with Pratt’s own XO sauce; family-style roast chicken with lemon and bay leaf; plus the chef’s own take on a shawarma with Margaret River heirloom tomatoes, beef tongue, and anchovy sauce.
“The menu is simple: well-executed and considered food that is heavily influenced around our imported specialty rotisserie and the abundance of incredible produce in the South West,” says Pratt.
“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.”
The Busselton Pavilion kitchen is also equipped with a Rotisol rotisserie imported from France which will play a vital role across the menu design.
Drinks-wise, Parker Group Wine Director Cyndal Petty has crafted a list showcasing the best of the state’s wine producers along with wider Australian and international tipples.
The cocktail list also features the Parker Group’s Dandelion Spirit Co range of vodka and gin.
Busselton Pavilion will also welcome an in-house distillery in the coming months led by the group’s Distillery Kevin Clark which will feature spirits, liqueurs, and low ABV tipples to drink at the venue and purchase.
Busselton Pavilion joins the Parker Group’s portfolio which also includes The Royal Hotel, Fleur, Willi’s Wine Bar, The Standard, and Dandelion.
Busselton Pavilion is open Wednesday to Sunday from 11am at Shop T46/30 Kent Street, Busselton, Western Australia.
