Brisbane’s Bacchus Restaurant is back… and so is dish decadence
Brisbane’s Bacchus Restaurant is back; and with the re-opening of the stunningly ornate doors at South Bank from May 20 comes the return of dish decadence, a nod to timeless fine dining of the old world, and a sure sign that the turbulence of the past two years is gone.
Now under the baton of Executive Chef Matthew Wood and Chef de Cuisine Isaia Dal Fiume, the menu reads as a celebration of Australian produce, sourced responsibly and seasonally with thoughtful consideration for the native gifts of the land, accompanied by the best signature products the world has to offer. Plates are a canvas for this culinary team, and each dish is painstakingly prepared and presented.
HI res images here:
No stranger to the Brisbane dining scene, Matthew Wood’s experience is the stuff of bucket lists – he was Head Chef at Stokehouse, Senior Sous Chef at ARIA Brisbane, Sous Chef at Urbane, and Chef de Partie at Vue de Monde in Melbourne. Most recently he was Executive Chef at Hilton Brisbane, before joining the culinary team at Rydges South Bank and Bacchus in August last year.
Bacchus Chef de Cuisine Isaia Dal Fiume was mentored by former Bacchus Executive Chef Massimo Speroni, and shared also his career pathway, having started at the two Michelin-starred restaurant San Domenico in Imola, Italy. Chef Dalfiume has taken the lead in creating the opening menu which features a full a la carte offering, two degustation experiences (main and vegan options), for which it is famed, and the return of High Teas.
Entrée menu highlights include Kangaroo (Longreach) Tartare with beetroot and camel cheese, Champagne Lobster (Rainbow Beach) with macadamia, red cabbage and tarragon, and Mushroom with smoked burrata and mushroom broth.
From the Mains menu comes six dishes that truly champion Australian flavours –
- Risotto with Quail from Brisbane Valley, pumpkin seeds and lime
- Tasmanian Sea Urchin in handmade tagliolini, chive and white sauce
- Glacier 51 Heard Island Toothfish with celeriac textures and celery (pictured)
- Milly Hill Lamb with cauliflower, lemongrass and kale
- Queensland Wagyu Petite Tender, with parsnip, brussels sprouts
- Queensland Wagyu with carrots, white balsamic and mulled wine jus
Famed for desserts that stun both visually and in flavour, four sweet adventures are on offer:
- Chamomile & Honey featuring Bee One Third honey, lemon and Maleny Dairy cream (pictured)
- Spiced Pineapple with coconut sorbet and lime
- Pear with dill and hazelnut
- Chocolate Cigar featuring coffee, gianduja cremeux, smoked mousse and Irish whiskey ice cream
One of the country’s leading fine dining restaurants, Bacchus has undergone an interiors revision with the new colour palette featuring deep mahogany, tobacco and teal. The wine list of more than 600 offerings and over 47 wines ‘by the glass’, celebrates the great grape growing regions of the world and the cheese trolley remains one of the best in the country. Bacchus is at home in Rydges South Bank, the premier lifestyle and cultural hotel in Brisbane and one truly embedded in the cultural, dining, sporting and corporate life of the city.
BACCHUS RESTAURANT
9 Glenelg Street, South Brisbane – at Level 1 Rydges South Bank
BOOKINGS: Reservations — Bacchus Restaurant (bacchussouthbank.com.au) or call 07 3364 0837
