Award-winning Australian chef Sean Connolly has just opened the doors on a new bar and eatery in Queenstown.
Pavilion Bar & Kitchens is a hospitality hub in the town’s Frankton shopping area, offering stylish casual dining with a variety of meal options that extend across the day.
The hub includes different dining options in one open space, including a version of Connolly’s successful Sydney restaurant Steak & Oyster Co. as well as pizza and pasta spot Ciao Brutto and Pavilion Bar.
With everything from a morning coffee (the space opens at 7.30am) to drinks by the fire and live music to cap off the day, the idea is a relaxed spot to enjoy well-prepared local food and drinks. Everyone is welcome too, with diners of all ages well-catered for. With space for 225 people seated indoors, and an additional outdoor space that seats 65, there is ample space.
“Pavilion is all about simple, fabulous food with local provenance, heroing a range of outstanding ingredients from the region, explains Sean Connolly. “We celebrate casually chaotic social dining, damn good food, and the simple joy of gathering around a table,” he says.
The chef acknowledges the importance of the local area’s history of farming and food production. “At Pavilion we to pay homage to that history, channeling the spirit of generosity, creativity, and social connection,” he says.
A dough room upstairs is dedicated to making fresh dough and pasta. Photo / Sam StewartDialing up the atmosphere sees the experience chef and co-owner embracing his love of live music.
“We’ll be playing host to bands, DJs and performers. When it comes to sound, we’ve doubled up and doubled down, ensuring we’re a destination that you’ll want to return to again and again for good times.”
The food will be prepared by Connolly an his team, led by Executive Chef, Tomoya Kodera. Tomoya trained by a protégé of the great Salvatore Cuomo and has worked alongside Connolly to open Auckland Restaurants Gusto and Esther, with Josh Clegg taking the reins as General Manager.
At Steak & Oyster Co. there the name says it all, with a focus on premium meat and succulent seafood. Fresh meat cuts are even displayed in the butchers’ window.
And if you’re wondering about the volume of food needed for such a large space, know the wood-fired pizza oven that is a centerpiece of Ciao Brutto (affectionately as ‘hello ugly – an Italian term of endearment) can turn out 800 pizzas a day.
Pavilion Bar & Kitchens is open now at Queenstown Central, 19 Grant Road, Frankton.
