Celeb chef's huge Queenstown food hub
Sean Connolly in his new Queenstown venue. PHOTO: SUPPLIED
Culinary legend Sean Connolly and his team are applying the finishing touches to one of Queenstown's most ambitious hospitality ventures.
The Yorkshire-born chef and restaurateur, whose career spans 40-plus years, is creator and co-owner of Pavilion Bar & Kitchens — occupying a cavernous Central Otago barn-style building in Frankton's Queenstown Centre, beside the town square.
Opening May 19, it's designed to cater for every appetite under one roof.
"We're here for the locals, it's here for people who don't want to go into town," Connolly says.
"Pavilion is all about simple, fabulous food with local provenance, heroing a range of outstanding ingredients from the region.
"We celebrate casually chaotic social dining, damn good food and the simple joy of gathering around a table."
Pavilion opens with two food stations.
Steak & Oyster Co. — "a very successful brand I've got out of Sydney" — is inspired by the 1950s butcher's shop and includes fresh meat cuts displayed in the window and an ocean shelf.
Then there's a new brand Connolly's created, Ciao Brutto, an Italian term of endearment meaning 'hello ugly', featuring wood-fired pizza and fresh pasta.
Coming later is a soft serve ice cream station, Drop'd.
There's also a large bar, private dining spaces and a general area with 225 indoor seats and 65 in a courtyard with its own bar.
They'll also be big on live music, including bands, DJs and performers — "I'm super-passionate about music", Connolly says.
He was approached to open Pavilion by Queenstown Central developer Steve Lockwood after local hospo company Future Hospitality Group pulled out.
"I was really excited to come to Queenstown, I love the chance of coming to a new place and doing something exciting."
Looking around, he's "over the moon" with the fitout — "the high ceilings, the colours, the space, it's very warm, very inviting, there's no expense spared".
And he's determined to succeed despite an environment where "margins are getting tougher and tougher".
He says his exec chef Tomoya Kodera's brought his family to settle here — "I'm committed to make sure he's comfortable here".
Pavilion's been designed by Ignite Architects and Baxter Design with interiors by Izzard Design.
It'll open daily from 7.30am till late.
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