Our passion and inspiration derives from the abundance of aromatic flavours, and culinary fusions found in the Pan-Pacific countries, borders and islands.

Our menu has been designed to depict the Pacific fringe where sweet, sour, salty, bitter and umami combine and balance, and innovative and adventurous cuisine is born.

Enjoy the diverse fusions and ingredients seeped in the traditionalism of the Americas; the fresh aromatics found through the spice trail of Asia; and the indigenous cooking styles and colours from the Islands of Oceania.

Our open kitchen is home to a raw seafood and sushi bar, a robatayaki charcoal grill and wok station. Think sushi, fresh seafood, bamboo-skewered meats and vegetables from the robata, dry aged steaks, gourmet fish, noodles, light curries, burgers and ribs from the grill.

There are two ways of eating at Pavilion, choose dishes to share and enjoy socially or order individually for a more traditional approach.


The practice of offering and sharing food is a socially enriching culture in many of the Pacific countries, and we invite you to sample our small plate dishes, to graze and engage with others.

Simply select a mixture of small dishes from each section depending on how hungry you are and what you fancy. The dishes are designed to be served as they are ready from the kitchen and enjoyed from the middle of the table for relaxed and social dining.


If you would prefer to tailor your dining to a more traditional approach, simply select a dish or two from the grazing menu to begin and a main dish from the big plate selection which will be served directly to you.

Should you need any assistance in ordering, our staff will be more than happy to explain the selections.

We have also designed inspired cocktail, sake and wine menus to pair with your meal.