Bacchus Restaurant Autumn Menu

Talk to many a chef and they will agree, one of the secrets to eating well is giving into each season and wholeheartedly appreciating its specific tastes and produce. As summer melts into a balmy Brisbane fall, Rydges South Bank’s Bacchus Restaurant is inviting diners to savour the season with a brand-new autumnal menu full of rich, hearty flavours.

Crafted by Bacchus’ chef de cuisine Marco Sfamurri, newly unveiled autumn menu celebrates rich flavours and relaxed dining, inspired by Marco’s Italian childhood and passion for local produce and shared flavours. Standouts amongst the hearty harvest include the light and fluffy house-made focaccia paired with a variety of autumn-inspired toppings, from creamy stracciatella to savoury lardo with caviar. There’s a bold wagyu tartare served on warm brioche with macadamia, egg yolk and fresh chives, as well as a hearty Berkshire pork tomahawk seerved with apple ketchup, jus and chimichurri. Designed to be shared, the 650-g cut stands as a show-stopping centrepiece for any table.

Further down the menu you’ll find rich, flavour-packed duck with gochujang red orange, chargrilled broccolini and black sesame, Murray cod with supreme sauce, clams and walnut oil, char-grilled hispi cabbage with salsa verde and manchego, and agnolotti with burrata, basil and roast tomato. Of course, desserts at Bacchus are always a delicious denouement with cucumber sorbet, seasonal house-made gelato and the famous Bacchus’ Apple on offer.

The autumn menu launches on Thursday March 6. Be sure to book yourself a table at the Bacchus website.