Sean Connolly has once again expanded his horizons with the launch of Pavilion Bar & Kitchens. Framed by the dramatic backdrop of stunning scenery and humming with après-ski spirit, Pavilion Bar & Kitchens is Sean Connolly’s latest love letter to casual, yet elevated hospitality. Set in the heart of Queenstown, Pavilion is a lively, multi-sensory celebration of the beloved Central Otago region.
Open from early morning until late, seven days a week, Pavilion invites locals and travellers alike to gather, graze, and revel in the kind of generous, joyful dining that Connolly is renowned for. With three distinctly different offerings under one roof — Steak & Oyster Co., Ciao Brutto, and the Pavilion Bar — the venue is a spirited homage to both the culture and the landscape of this storied region.
Inside, the space is textured and tactile: natural basalt underfoot, aged leather banquettes fashioned from reclaimed sleepers, and glowing firepits set in boulders hauled from Timaru. Designed by Ignite with interiors by Izzard, the aesthetic draws directly from Queenstown’s alpine soul — raw, honest, and elemental.
At Steak & Oyster Co., Connolly’s signature tribute to surf and turf gets a Southern twist. Butcher-style counters and an open-fire grill set the tone for a menu of premium cuts and ocean-fresh seafood, all sourced from local growers and fishers who share Connolly’s reverence for quality, seasonal produce.
Elsewhere within the sweeping space, Ciao Brutto keeps things rustic and raucous. Named after the affectionate Italian greeting, the pizzeria and pasta bar is anchored by twin wood-fired ovens with a dedicated dough room upstairs, producing up to 800 pizzas a day — each one a delicious ode to shared conviviality.
And then there’s the Pavilion Bar — a breezy, indoor-outdoor affair serving cocktails with local flair and a curated list of regional wines and craft brews.
Add to that a rotating line-up of live music, DJs, and local performers, as well as exclusive private dining and dedicated event spaces, and you’ve got a venue that hums from morning flat whites to night-time negronis.
Behind it all is Connolly’s trusted team, including Executive Chef Tomoya Kodera, whose Japanese roots and Italian training bring finesse to every plate.
At once intimate and expansive, Pavilion is Queenstown’s new communal hub — where the fire’s always lit, the plates are passed generously, and good times roll long into the night.
