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.
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