Head Chef Massimo Speroni has worked in some of the world’s best restaurants and brings his passion for fine dining to Bacchus.
Located in Rydges South Bank, this is a classic five-star-hotel dining room: relatively small, elegant and intimate with opulent leather and gold finishes. The service is professional, passionate and attentive.
The menu has a traditional European influence, which includes warm house-baked bread and pre-course amuse-bouches. The entree of ‘chips’ is spinach and tapioca crackers with a tomato concasse consommé and burrata served under a glass bell jar full of smoke – a great mix of textures with a strong smoky flavour. Duck ravioli with carrots delivers ravioli with a generous filling of duck topped with carrot foam, on a carrot puree with carrot consommé. Moreton Bay bug with textures of pea delivers four generous pieces of bug with fresh peas, pea sprouts, pea foam, pea mousse and dried pea sprinkle. This dish presents interesting flavours with soft succulent seafood, but with a distinct chargrill flavour.
PSST! Bacchus is well known for its Quintessential High Tea with champagne options.