Iconic Manly Pavilion on Sydney’s northern beaches reopens with a signature pavlova on the menu

Iconic Manly Pavilion has finally reopened. And there already is a signature dessert on the menu - a Manly pav.

Manly Pavilion director Paul Severino and executive chef Jason Roberts sample the Manly pav.

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WHAT dessert would you expect Manly Pavilion to have on the menu? The answer is a no-brainer, says executive chef Jason Roberts.

“Manly Pavilion needs a Manly pav,” he said. “We needed to come up with something special, we think it will become a signature dish.”

The iconic $14 posh pudding has been given a twist.

“We’ve gone for the wow factor with gold leaf, Moet cream passionfruit curd and raspberries,” he said.

The Manly pav, served with a Moet cream, raspberries, passionfruit curd and a little bling.

Diners without a sweet tooth can sample Roberts’ and Miramare Group head chef Lee Severino’s Mediterranean-inspired menu, which includes burrata with French beans, roasted beets, oyster mushroom and hazelnut vinaigrette for $18; crispy-skinned Alpine salmon with eggplant puree, grilled cos, mussels and saffron for $32; and $24 bucatini spaghetti with slow-cooked oxtail, crème fraîche, rocket and gremolata.

Executive chef Jason Roberts has introduced a Mediterranean style menu.

The new restaurant in the 1933 iconic Manly building reopened for lunch at noon yesterday.

Manager Paul Severino, 33, said they hoped it would become as popular as the celeb-favourite Bondi venue Icebergs.

“It won’t be as fine dining, but the outlook and presence will be similar to Icebergs,” he said.