PSA: The Renowned Bacchus Restaurant Is Back With Decadent Dishes And More
Return of the Bacc
Lovers of fine dining have much to celebrate and they can now return to their favourite place to do so. That’s right, folks – Bacchus is back!
The renowned South Bank institution held a top spot in the Brisbane culinary scene thanks to its decadent dishes and creative concoctions, meaning it was sorely missed for the past couple of years. Its reopening certainly won’t see it going out with the old, as it continues to deliver a nod to timeless fine dining.
Executive Chef Matthew Wood (Stokehouse, ARIA Brisbane, Urbane, Hilton Brisbane) and Chef de Cuisine Isaia Dal Fiume (San Domenico) will be leading the way for the revival, creating a menu that celebrates Australian produce, putting thoughtful consideration into the native gifts of the land. Paired with the best signature products the world has to offer, each plate will serve as a canvas for the chefs to knock your socks off.
Fans, don’t fret – Bacchus will be bringing back its famous degustation experiences with a main and vegan option, as well as its beloved high teas. Highlights on the relaunch menu include Champagne lobster with macadamia, red cabbage, and tarragon, risotto with Brisbane Valley quail, Queensland Wagyu with carrots, white balsamic, and mulled wine jus, and Tasmanian sea urchin in handmade tagliolini, chive, and white sauce. The desserts will also stun both visually and in flavour with four sweet adventures on offer, including chamomile and honey featuring Bee One Third honey, lemon, and Maleny Dairy cream.
Bacchus has also had a facelift, with a new colour palette featuring deep mahogany, tobacco, and teal. With a wine list of more than 600 offerings and one of the best cheese trolleys in the country, ah, it’s good to be back at Bacchus.
Bacchus is now open at Level 1 Rydges South Bank, 9 Glenelg Street, South Brisbane.