Restaurant Review : Bacchus

Restaurant Review : Bacchus

Massimo Speroni has joined multi-award winning restaurant Bacchus.

By Christie Sutherland | 11th May 2017

Bacchus greets you with a candlelit interior and throws of deep mahogany and marble. Designed by LA-based interiors sensation Tracy Beckmann, the restaurant showcases a warm, romantic atmosphere that takes you away for a night of indulgence.

Knowledgeable service and a genuine love of food and wine are the drivers of the restaurant. Dining options include an à la carte menu of signature cuts and flavours, and indulgent degustation options created by new Head Chef Massimo Speroni.

Massimo Speroni. Photo by Leah Desborough

Massimo Speroni. Photo by Leah Desborough

The wine list curated by Head Sommelier Andrew Giblin is world-class and perfectly suited to the flavour of the food. Bacchus is and always will be focused on inspired modern Australian flavours, and Massimo’s worldly experience brings a new depth to the menu. Fresh, clean and light classically-created dishes are the stars of what is essentially an edible art gallery.

The seven-course matched degustation began with textures of beetroot, goats’ curd, crispy amaranth and xeres vinegar. From there, we moved to the kingfish with grilled corn, sour cream, quinoa and lime, closely followed by foie gras paired with smoked potato, 30-year-old balsamic and seasonal vegetables. Each item on the plate held a fresh flavour.

Kingfish With Grilled Corn, Sour Cream, Quinoa and Lime

Kingfish With Grilled Corn, Sour Cream, Quinoa and Lime

Next, we indulged in the risotto with La Tur goats’ cheese and fresh aromatic herbs. Before we knew it, the perfect seared venison loin with parsnip puree, coffee powder and horseradish was on the table.

Cheese was next: Comté Gruyère served with golden raisins and pear chutney on rye. As a cheese-lover, this was one of my favourite dishes; it made time stand still.

Just when I thought things couldn’t get sweeter, a dish of lemon and basil syrup, strawberry parfait, lemon cake and peach jelly was presented. Ending the meal with petit fours rounded out the most perfect fine-dining experience. It’s easy to lose your appreciation for food when surrounded by the current flavour trends.

Venison seared loin, parsnip puree , coffee powder, horseradish

Venison Seared Loin, Parsnip Puree, Coffee Powder, Horseradish

Our tastebuds may play with familiar flavours on a daily basis, but Bacchus manages to turn everything on its head with a classic approach and a constructive uniqueness I have not experienced anywhere else in Brisbane.

Looking back at the meals, it seems I could never have sampled so many flavours in one sitting. But it is possible, and the degustation menu leaves you wanting even more, which is a true testament to the sheer perfection of each of Massimo’s carefully-crafted masterpieces. Bacchus, thank you for helping me fall in love with food, exceptional service and intelligence all over again.

Podium level, Rydges South Bank
 Cnr Grey & Glenelg st
P 3364 0837


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Article by Christie Sutherland

Christie Sutherland is a former editor of Style Magazines. To her, limits are there to be pushed and there is always a time for polka dots and a piccolo. Do it with love or not at all, that’s all.


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