Bacchus Head Chef, celebrated Italian flavour maker and fine dining specialist Massimo Speroni, has updated the multi-award winning fine diner’s menu to celebrate fresh, clean and light classically-created dishes.
The innovative Raw+Cured menu starts diners on their culinary adventure with treats such as line-caught Goldband snapper — caught as it follows the warm ocean current up and down Australia’s east coast — and served carpaccio with cucumber, buffalo yoghurt and osetra caviar. There’s also sand crab from Fraser Island topped with avocado and basil pesto, or beef tartare created from Rangers Valley Black Angus.
Local produce stars on the mains menu with free-range Berkshire pork, as well as chickens from Peachester Farm, which forage on new Glasshouse Mountain pastures daily.
Bacchus doesn’t disappoint when it comes to the dessert selection with concoctions of banana, egg custard and malt golden raising, or a fig and goat’s cheese mousse with salted grape honey and red grape sorbet, that will have your taste buds dancing. Finish with a selection of cheese from the chef’s trolley at your table.
The restaurant also has a series of degustation options, as well as an a la carte menu of signature cuts and flavours.
The restaurant is lauded as one of the city’s leading fine dining experiences, with a mantelpiece of awards across food, service and wine. It is the only Queensland restaurant included in the 2016 Wine Spectator Restaurant Wine List Awards, the fourth year the restaurant has been honoured.
Curated by Head Sommelier Andrew Giblin, the Bacchus wine selection features a world-class list of over 200 offerings.
Bacchus is at Rydges South Bank, a hotel that this year celebrates 20 years of operation. Designed by LA-based interiors sensation, Tracy Beckmann, Bacchus’ rich chestnut and candlelit interior creates a luxurious welcome.
It is also the home of Dom Pérignon in Queensland, the first and only in Queensland and one of only three venues in Australia.