If you’re like every other native Brisbanite who was shocked by the colder weather this past week, you’d agree that winter has come early. But, that’s nothing a hearty glass of red and one of Bacchus Restaurant’s new menu items can’t fix.
From the talented mind of Chef de Cuisine, Manuele Erriu, Bacchus’ Winter’s Eight is a new lineup of dishes that are said to warm both hearts and palates. The loveable Italian was inspired by local ingredients, which shows through the first dish: vibrant, flavour-filled minestrone with shiitake broth.
Amongst the new dishes, we’re definitely vying to get our hands on the champagne lobster with Jerusalem artichoke and creamy beurre blanc sauce, and the risotto with saffron, bone marrow and jus. Don’t judge a book by its cover – the risotto is nothing but flavour.
Returning from last year’s winter menu, Chef Manu has built upon the previous delectable taste (if that’s even possible) of the wagyu tongue and made the dish look like a beautiful miniature forest, like autumn leaves and tree bark.
Bacchus’ winter takeover isn’t just limited to eight dishes. You’ll find a new 11-course degustation, with expertly matched wines and vegetarian or vegan options, featuring new and old favourites. Sounds like the perfect way to cosy up on these cool nights to us.
So before you succumb to your yearly hibernation, take a moment to venture to Bacchus at Rydges South Bank for one last hurrah – or eight, if you’re like us and won’t stop till we’ve tried everything!
