After a two-year hiatus, Brisbane’s beloved Bacchus restaurant is reopening its doors to the public from Friday, May 20. With its return also comes the rebirth of dish decadence, a nod to timeless fine dining – and it’s everything Brisbane needs right now.
Bacchus’ considered menu is a celebration of Australian produce, accompanied by the best signature products the world has to offer. Each dish is painstakingly prepared and presented, and with executive chef Matthew Wood and chef de cuisine Isaia Dal Fiume at the helm, diners are sure to be impressed.
Expect to see (and taste!) entrees like Longreach kangaroo tartare with beetroot and camel cheese, and Rainbow Beach champagne lobster with macadamia, along with mains such as risotto with Brisbane Valley quail, pumpkin seeds and lime, and Milly Hill lamb with cauliflower, lemongrass and kale. Divine!
But, it’s Bacchus’ dessert menu that has completely stolen our hearts. Think chocolate cigar featuring coffee, gianduja cremeux, smoked mousse and Irish whisky ice cream (yum!), and their indulgent chamomile & honey dessert featuring Bee One Third honey, lemon and Maleny Dairy cream.
To make you fall even more in love with Bacchus, the restaurant is also launching their opulent high tea from Saturday, May 21. For $55pp, enjoy an afternoon of free-flowing Harney & Sons tea, complete with a selection of sweet and savoury morsels including classic lemon meringue tart, tiramisu, madeleines, sandwiches, quiche and so much more. Bacchus’ high tea is available for lunch bookings on Saturday and Sunday.
For more information on Bacchus’ reopening, reservations, or to take a squiz at their incredible menus, visit the Bacchus website or contact the team on 07 3364 0837.
