Bathers’ Pavilion is making waves with a slew of exciting new appointments and ventures that will usher the longstanding Sydney dining institution into a new era. Today they have announced Aaron Ward (ex-Shell House and Sixpenny) as the new executive chef of the restaurant, the acquisition of Rotherwood Estate vineyard and acreage in the Southern Highlands, and one of Sydney’s best Thai chefs, Pacharin “Air” Jantrakool, is taking over the kitchen at Betel Leaf.
Ian Pagent and Jess Shirvington, co-owners of Bathers’ Pavilion, are showing no signs of slowing down following the sell-out L’Enclume Residency earlier this year, continuing to go from strength to strength having also recently opened a new summer pop-up, Eddy’s, just across the road from Bathers’ Pavilion which has been an instant hit with locals and Balmoral visitors alike.
To cap off the hugely successful year on a high, the very talented Aaron Ward will be joining the team as the new executive chef of the restaurant, introducing his new culinary vision and menu for the restaurant post Melbourne Cup.
Shirvington said, “2023 has been a huge year for Bathers’ and we want to keep the momentum going into 2024. With Perry Hill at the helm for the bistro and Eddy’s, Air taking the reins of Betel Leaf and now Aaron heading up the restaurant – I can’t wait to welcome our guests into the festive period and beyond.”
Ward has worked at some of Sydney’s top restaurants including most recently as head chef at Shell House’s two-hatted Dining Room, as well as holding previous roles as head chef at three-hatted Sixpenny, sous chef at LuMi Dining, and Ester. In 2016 Aaron was awarded the Electrolux Appetite for Excellence Young Chef of the Year award, travelling overseas to work in Copenhagen at restaurants Relae and Amass where he worked closely with local farmers, learning the importance of seasonality, sustainability and to have a ‘No Waste’ mindset in the kitchen.
When asked about his new role, Ward said, “I’m excited for a sea change and this is a great opportunity to challenge myself at a restaurant that is rich in culinary history. Cooking to me is all about a guest’s experience and making it unforgettable. Coming into summer months is a favourite for using fresh, light and clean flavours. I think seafood will have a large place on the menu, located on Balmoral beach, it just makes sense.”
Ward’s new menu will kick off from Thursday 9 November and he will be working closely with producers, farmers and fishermen that all have a great ethos on producing the best quality product for the guest. He is excited to break down the barrier between the kitchen and guests, getting out into the restaurant to make the dining experience more interactive with the addition of a few shared dish concepts, finishing dishes tableside and explaining the work behind each dish and the stories of the producers and why the team have chosen to work with them.
Meanwhile down south, Ian and Maryanne Pagent have acquired the Rotherwood Estate vineyard and 100 acres in Sutton Forest in the Southern Highlands. Inspired by the sustainable ethos of Simon Rogan and L’Enclume, there are plans to develop the vineyard and growing potential of the property, implementing similar methods adopted by the Rogan Restaurant Group.
The acreage will be used to grow produce for Bathers’ Pavilion and any future restaurant interests and ventures, with the intention to eventually being able to produce bulk items for Foodbank – something that Ian Pagent has long been passionate about.
Shirvington said, “The L’Enclume Residency set this idea up beautifully for us and has truly inspired our sustainable approach moving forward. We have already started work on the first 15 acres of vegetable growing and we love that Aaron shares the same sustainable ethos to help drive this.”
Ward also feels connected to the Southern Highlands – having overseen the small vegetable patch Sixpenny operated in the area and is looking forward to having the opportunity to help increase growing potential.
In other chef moves in the Pavilion, Pacharin “Air” Jantrakool has been appointed as the new head chef for Betel Leaf. Previously head chef of Sailors Thai Canteen under David Thompson for 15 years and most recently the owner of Chon Thai in Balmain, Air has officially taken over the kitchen from this month and has introduced some of her best-known dishes such as ‘Crisp Thai wafer with Gippsland chicken, fresh coconut, Thai basil and kaffir lime’ and ‘Pomelo salad with king prawns, roasted coconut, lemongrass, coriander and betel leaf’, perfect for summer days on the terrace.
