Bacchus

Overview

The swanky South Bank restaurant continues providing Brisbanites with the opulent fine-diner experience that gastronomes have been flocking to ever since opening its doors in 2012.

The ornate, old world-style look and feel is still in place, but the space undertook a bit of a post-covid revision, including a new colour scheme that goes heavy on deep mahogany, tobacco and teal.

The consistent guarantee for diners at Bacchus is expert service from a talented floor team and a strong focus on responsibly sourced, seasonally focused Australian produce from the kitchen. Think: champagne lobster with chardonnay sauce, an exceptional roast duck (from Grimaud Farms) served with parsnip and Davidson plum, and a selection of steaks sourced from Queensland's finest beef producers.

Josh Woning

Then, there's the impressive wine list that features more than 600 selections from around the world, as well as an impressive cheese trolley. What's not to love about all that?

Also part of the revitalised Bacchus: an 11-course degustation — including a vegan option — with or without matched wines.

Appears in:
The Best Restaurants in Brisbane