Bacchus welcomes a new chef de cuisine and unveils a fresh spring menu to celebrate the occasion
Bacchus Restaurant is now helmed by fresh vision, with the culinary destination recently welcoming Marco Sfamurri as chef de cuisine. The kitchen’s spring menu intends to usher in this new season with a flurry of freshness and flavour. Bacchus’ traditional degustation has evolved into the grand tasting menu, which makes its debut as a shared feasting experience. Keep reading to find out more …
With plenty of awards under its belt, Bacchus has remained at the forefront of Brisbane’s culinary world for several years. Nestled on the second floor of Rydges South Bank, the restaurant is known for spoiling diners with inventives menu from its talented kitchen. Just recently, Bacchus welcomed Marco Sfamurri as its new chef de cuisine, bringing with him a star-studded resume and past experience at an array of fine-dining institutions across Europe and beyond.
Bacchus is ushering in this new era with a refreshed menu, swapping out its traditional degustation for a grand sharing menu that’s been spearheaded by chef Marco. Joining Bacchus from his homeland in Italy, Marco has been inspired by the rich Queensland region and the country’s premium product selection. Diners can expect plenty of Bacchus’ classic plates, served alongside a handful of brand-new creations.
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The grand sharing menu begins with house-made focaccia with preserved tomatoes and is succeeded by a selection of small plates including crispy layer potatoes with buffalo curd and salmon caviar, kingfish sashimi with furikake, ponzu and yuzu, and burrata with chilli, pine nuts and artichoke. The piece de la resistance of the grand sharing menu is the large plates. Think: 400 g pork cutlet bathed with brown butter and capers or 800 g Angus rib eye, served with char-grilled carrot, labna, nduja and curry leaf, broccolini with shoyu and fermented chilli and green leaf salad with apple-cider vinaigrette. The sharing menu finishes with apple, honey, cinnamon and blue cheese, all from $125 per person with a minimum of two people.
On the new tasting menu, expect an array of delicious dishes that keep the magic of the degustation alive. Sample baby squid, lemon risotto, lamb neck and a finale of Bacchus’ apple dessert – all for $135 per person. You can also expect to find a series of new dishes on the a la carte menu as well like Murray Cod served with mussels, clams and fennel, a reimagined take on duck l‘orange, tagliolini with crab, bisque and finger limes, risotto with capers, lemon and nori, a whole spatchcock with yoghurt, guindillas and harissa as well as a menu of smaller dishes like kingfish sashimi, pork belly, and burrata.
In celebration of spring, Bacchus is offering a $59 per person mid-week menu on Wednesdays and Thursdays, which includes some of Bacchus’ favourite mains and desserts. Bacchus’ spring menus can, of course, be paired with its award-winning wine list featuring 700 offerings, more than 50 wines ‘by the glass’ and a visit from the Bacchus cheese trolley.
For more information, and to make a booking, head to Bacchus’ website.