Newly appointed to Bacchus, Italian-born Head Chef Massimo Speroni has a stellar CV. He has worked alongside acclaimed chefs Andrea Aprea, Valentino Marcattilii and Heinz Beck, and gained valuable experience in quality Sydney and Brisbane restaurants. The unapologetically plush interior gives rise to high expectations for the fine dining experience to come. Fortunately, the art on the plate and the exceptional service both deliver on that promise.
The elegant contemporary menu is a masterclass in flavour and texture matching. Foie gras has a gamy flavour, and is served with a medley of seasonal vegetables arranged majestically atop smoked potato puree. Dots of 30-year-old balsamic provide a stunningly complex counterpoint. Selected cuts of suckling pig are well seasoned, and the crackling is delightfully crisp. Dijon mustard, fresh pine mushrooms and a superb jus offset the richness of the pork.
PSST! The 59-page wine list is an absolute tour de force from sommelier Andrew Giblin, and is one of Australia’s best lists.