As the sun sets on summer’s scorching heat and welcomes some much-needed reprieve in the form of finally busting out that jumper in the evenings, needless to say, we know autumn when we see it. And now we can officially say we know it when we taste it because Bacchus Restaurant is back with a new, delightful autumn menu.
Chef de Cuisine, Marco Sfamurri, has done it again, folks – reflecting his deep love of food, local produce, and shared flavours with an autumnal menu that pays homage to classic Italian dishes while remaining intuitive and inventive at the same time. Highlights include house-made focaccia, the wagyu tartare, and the huge Berkshire pork tomahawk served with apple ketchup, jus, and chimichurri.
We’re personally excited for the duck with gochujang red orange and chargrilled broccolini, the agnolotti with burrata and roast tomato, and the venison racks with rainbow chard and pickled walnuts. If you’re not drooling already, we don’t know what to tell you.
And if you thought the harvest’s bounty stops at the main course, you’d be sorely mistaken. Dessert is always on the menu – now including a cucumber sorbet; hazelnut, genmaicha and caramel delight; and their famous Bacchus’ Apple, among other tasty conclusions to your dining experience.
So, before the cold weather well and truly sets in, treat yourself to Bacchus at Rydges South Bank for all that autumn has to offer.
