Spring is all about vibrant, fun flavours, according to a new seasonal menu from Bacchus Restaurant that we have just been dying to try. Chef de Cuisine Marco Sfamurri, who has recently taken over the helm of the restaurant’s kitchen, has crafted a Spring menu that’s as lively and refreshing as the season itself.
At the heart of Bacchus’ spring celebration is the new Tasting Menu, a reimagined take on their famed degustation that promises all the magic in a shorter, more accessible experience – leaving plenty of room for drinks. Picture yourself savouring fresh flavours of baby squid, lemon risotto and lamb neck all for $135 per person. 
Or, if you’re in the mood for a true feast, the new Grand Sharing Menu is a shared experience that starts with house-made focaccia and preserved tomatoes, followed by a selection of small and large plates. We’re talking crispy layer potatoes with buffalo curd and salmon caviar, and a stunning 400g pork cutlet with brown butter and capers. The grand finale? A sweet and savoury apple dessert with honey, cinnamon, and blue cheese. It’s dining done the Bacchus way: fresh, flavorful, and oh-so-satisfying.
The à la carte menu is equally tempting, bursting with dishes that sing of spring. Delight in the Murray cod paired with mussels, clams, and fennel, or the inventive duck with orange, saffron and endive And don’t miss the tagliolini with crab and finger limes. For those craving something more casual yet still exceptional, the $59 Mid-Week Menu brings some of Bacchus’ most beloved mains and desserts to the table every Wednesday and Thursday.
Spring at Bacchus is not just about the food; it’s also about the experience. Paired with an award-winning wine list featuring over 700 selections, including more than 50 wines by the glass, the menu pays homage to the finest wine regions of Australia.
So, before you find yourself swept away by the season’s busyness, take a moment to immerse yourself in the new Bacchus spring menu at Rydges South Bank. Whether it’s for the Tasting Menu, the Grand Sharing Menu, or simply a Mid-Week Special, Chef Marco’s passion for outstanding cuisine and love of premium local produce promises an unforgettable dining experience. Spring has never tasted so good!
