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Bacchus

A former theatre more than a century old houses Bacchus in a lofty room with chandeliers and a polished wooden floor. Quality table- and glassware atop cloth-clad tables complete the old-world feel. Chef Timothy Montgomery has a keen eye for detail and cooks challenging dishes using unusual ingredients. You might find seared scallops with Congewai Valley escargot, kohlrabi and Avruga, or White Pyrenees lamb with herb dumplings and pot au feu of shank and tongue. The good range of vegetarian options, including an almond custard with beetroot, zucchini flower and ajo blanco, are all considered dishes rather than afterthoughts. Desserts such as a yoghurt sorbet of strawberry, rhubarb, rose and vanilla “cheesecake” will satisfy the sweet-toothed. The wine list is extensive and excellent and the service friendly and attentive, if a little unpolished at times.