There’s a lot going on at Busselton Pavilion but rather than being a case study in spreading things too thin it’s a masterclass in bringing together a stellar team.
In the bright, convivial public bar or out in the al fresco area you’re as likely to find locals having a post beach pint as you are the more culinary inclined who flock here for a menu that’s overseen by former Vasse Felix head chef Brendan Pratt. He now finds himself as culinary director of Parker Group and with head chef Jacob de Caen the two have steered the menu away from pizza and more basic pub fare, favouring beef tongue with roti and pickled onion, and flash roasted squid from Geographe Bay basted with house-made XO sauce. But, for those with more conservative palates there’s also room on the menu for a rib-eye and pork schnitzel.
While the primary part of the venue, with its sailing orientated décor, easily holds the attention, there’s also a very distinct wine presence here thanks to group sommelier Cyndal Petty. The South West Wine Shop, tucked away to the side of the venue acts as both bar and bottle shop, with its own wine appropriate menu. And if all that wasn’t enough, the on-site distillery under the care of newly minted distiller Kevin Clark is intent on broadening the scope of the Parker Group’s distilling ambitions.