Michael Bacash grew up catching, cooking and eating fresh fish, igniting within him a passion for seafood. He has brought this passion to the table at his long-running eponymously named restaurant offering quality, classic seafood with a Lebanese twist.
Inside there are warm leather booths and dark wood panelling. With wide front windows that look out onto the Botanic Gardens, the warm but upmarket ambience makes Bacash ideal for a celebration.
Bacash is famous for seafood and many Melburnians would not think of going anywhere else. Fresh seafood is cooked using classic techniques, for example, the flavoursome red mullet bouillabaisse with scallops, prawns and Pernod® is a lovely take on a French favourite. The snapper fillet with sumac-braised silverbeet, caramelised onion and coriander salad, pine nuts and tahini has Lebanese influences, while tender calamari is chargrilled and teamed with unctuous saffron aioli. Fish lovers can’t go past the expertly grilled fish of the day, served with chips and a crisp green salad.
PSST! Keep an eye on the informative Bacash blog for details of upcoming special dinners and celebrations.