Great cooking begins with respect. For Head Chef Oelof Voster, no single ingredient commands that quiet reverence quite like fresh fish. He treats every catch as a canvas shaped by technique and restraint rather than heavy seasoning. “I respect ingredients,” he explains. “Working with fish demands patience and precision, but knowing you aren’t restricted to a single variety keeps the pass dynamic and fluid”. That commitment to precision defines the current menu at The Pavilion.

Consider the Trout Tagliatelle—a dish that required rigorous testing in the kitchen to achieve harmony. Pulling back on heavy spices to allow the trout to shine without being overpowered required fine-tuning, resulting in a rich, velvety sauce that pairs with the fish perfectly.

While seafood takes centre stage, the menu’s hidden gem is entirely plant-focused: the caramelised onion ramen. Rich, deeply savoury, and vegan, the broth represents years of his personal culinary journey distilled into a single bowl. When asked how to experience the best of The Pavilion in three courses, Chef Vorster suggests starting light with fragrant steamed mussels. Follow with the beef fillet—paired with rich sweetbreads—and finish with passion fruit soufflé, a dessert crafted with balance. Chef Oelof’s personal food philosophy remains rooted in simplicity. Back in his own home kitchen, comfort comes in its most simplest of forms: fresh bread, butter, eggs, and a crisp, cheese toastie.