South Bank’s decadent Fine-Diner Bacchus reopens this month after a two-year hiatus

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Whether serving truffle tastings, hosting premium wine tastings, or just cooking up their usual menu, Bacchus was one of Brisbane’s go-to spots for an indulgent dining experience before the pandemic. . For the past two years, however, it’s been one of the things the city has been missing in these chaotic times – but that will change on Friday, May 20.

After a two-year hiatus, the chic South Bank restaurant is reopening its doors to once again offer Brisbanites its decadent dining experience. The ornate, old-world look is still in place, but the space has had a slight overhaul, including via a new color palette that emphasizes deep mahogany, tobacco, and teal.

And, Executive Chef Matthew Wood (ex-Stokehouse, Aria Brisbane, Urbane and Hilton Brisbane) and Executive Chef Isaia Dal Fiume (who began his career at the two-star Michelin restaurant San Domenico in Imola, Italy) now oversee the menu. Under their rule, diners can expect a strong focus on responsibly sourced, seasonally-focused Australian produce – and a wine list that includes over 600 wines, plus an impressive cheese trolley.

Josh Woning

The entrée features kangaroo tartare with beetroot and camel cheese; lobster in champagne with macadamia nuts, red cabbage and tarragon; and mushrooms with smoked burrata and mushroom broth. They are joined by seven mains, including Brisbane Valley quail-based risotto, Tasmanian sea urchin-based tagliolini, Glacier 51 Heard Island toothfish paired with celeriac and celeriac textures, and two dishes featuring Queensland wagyu.

For dessert, when you don’t opt ​​for chamomile and honey or spicy pineapple with coconut and lime sorbet, there’s also the chocolate cigar — coffee, gianduja cream, smoked mousse and whiskey ice cream Irish.

Also part of the revitalized Bacchus: an 11-course tasting – including a vegan option – with or without matching wines, classic cocktails at the bar and a deluxe high tea that makes lemon meringue pies, tiramisu spheres, a quiche Lorraine and more.

Find Bacchus on Level 1 of Rydges South Bank, 9 Glenelg Street, South Brisbane, from Friday 20 May. For more information or to make a reservation, go to the restaurant’s website.

Posted on May 12, 2022 by

Sarah Ward


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