Celebrate at Bacchus Brisbane

Bacchus is one of Brisbane’s most opulent fine dining restaurants where art meets food.

The restaurant is situated on the podium level of Rydges South Bank and boasts a twilight balcony that leads into the trendy hotel bar with a plunge pool and sparkling views.

  
The most magnificent way to celebrate an anniversary, proposal or engagement, honeymoon or birthday at Bacchus is by booking an indulgent Deluxe River View Suite at the hotel. 

Whether local, tourist or regular traveler, pressing ‘level 10’ at the end of an indulgent food experience is well worth it – both for full bellies and to continue the special night with a bottle of bubbles and city lights views.

The restaurant encourages diners to select from the degustation, designed to be enjoyed by the whole table, or a la carte for a tailored dining experience.

While the Canadian scallops stand out on the entree menu for their amazing size and the ‘under the ocean’ plating up, it is the flavours of the vegetarian tortellini that set light to the taste buds. 

  
Handmade in the Bacchus kitchen, the Vannella handcrafted cows milk bocconcini is a subtle and creamy taste that compliments the acidity of the cherry tomatoes.

For mains, the grills impress with a wooden board of local meats brought to each table before selecting the perfect cut for your taste buds.

  
The staff introduce each cut with fine details such as where the cattle are bred, whether pasture fed or grain fed, if it was dry aged and how best to serve the cut (rare, medium rare).

The orderer is later presented with a selection of steak knives to peruse and select.

  
The roast chicken breast from Peachester Farm served round with wild mushrooms appeals to those looking for something lighter. The dish is elegantly plated with soft white polenta, pancetta fricassee and an incredible stock.

While each dish can be complimented by sides of fat cut chips, almond flakes over broccolini and mashed potatoes served in individual copper pots, the portions are generous enough to stand alone.

  
The rich valrhona chocolate souflee steals the show during dessert with a hot pot of chocolate poured before your eyes, slowing oozing into the souflee and around the serving pot.

Bacchus Head Chef Mark Penna leads an exceptional team of chefs, with consistency, elegance and surprise delivered to the table in each dish.

Thinking of staying at Rydges South Bank? Read about our stay.

Images by Brisbane Weekender

Details: Bacchus Brisbane | Podium Level, Rydges Grey &, Glenelg St, South Brisbane QLD 4101 | Tuesday to Saturday 5pm to 10:00pm

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