South Bank's Decadent Fine-Diner Bacchus Is Reopening This Month After a Two-Year Hiatus

On the menu: champagne lobster, chocolate cigars, 11-course degustations and more than 600 wines.
Sarah Ward
Published on May 12, 2022

Whether serving up truffle degustations, hosting upmarket wine tastings or just plating up its regular menu, Bacchus was among Brisbane's go-to spots for an indulgent restaurant experience before the pandemic. Over the past two years, though, it's been one of the things that the city has been missing in these chaotic times — but that'll change come Friday, May 20.

After a two-year hiatus, the swanky South Bank restaurant is reopening its doors to once again give Brisbanites its decadent fine-diner experience. The ornate, old world-style look and feel is still in place, but the space has had a bit of a revision, including via a new colour scheme that goes heavy on deep mahogany, tobacco and teal.

And, Executive Chef Matthew Wood (ex-Stokehouse, Aria Brisbane, Urbane and Hilton Brisbane) and Chef de Cuisine Isaia Dal Fiume (who started his career at the two Michelin-starred restaurant San Domenico in Imola, Italy) are now overseeing the menu. Under their reign, diners can expect a strong focus on responsibly sourced, seasonally focused Australian produce — and a wine list that features more than 600 vinos, as well as an impressive cheese trolley.

Josh Woning

Entrée highlights span kangaroo tartar with beetroot and camel cheese; champagne lobster with macadamia, red cabbage and tarragon; and mushroom with smoked burrata and mushroom broth. They're joined by seven mains, including risotto made with quail from Brisbane Valley, a tagliolini featuring Tasmanian sea urchin, Glacier 51 Heard Island toothfish paired with celeriac textures and celery, and two dishes heroing Queensland wagyu.

For dessert, when you're not opting for chamomile and honey or spiced pineapple with coconut sorbet and lime, there's also the chocolate cigar — which boasts coffee, gianduja cremeux, smoked mousse and Irish whiskey ice cream.

Also part of the revitalised Bacchus: an 11-course degustation — including a vegan option — with or without matched wines, classic cocktails at the bar, and a luxe high tea that dishes up lemon meringue tarts, tiramisu spheres, quiche lorraine and more.

Find Bacchus on level one at Rydges South Bank, 9 Glenelg Street, South Brisbane, from Friday, May 20. For more information or to make a booking, head to the restaurant's website.

Published on May 12, 2022 by Sarah Ward
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