The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Bacash
Seafood
  • 175 Domain Rd,
    South Yarra,
    Melbourne, VIC
  • (03) 9866 3566,
    bacash.com.au/
  • Lunch Mon-Fri noon-3pm

    Dinner Mon-Sat 6pm-10pm

Bacash
-37.834242,144.981967

From sourcing to saucing, Michael Bacash marries an intuitive grasp of how to get the best out of the catch with the technical expertise to make it happen. Against the backdrop of a room that's all comfort and muted chic, and abetted by a friendly and professional floor team, he presents a menu that dazzles with the quality of the seafood and the clarity of his cooking. The sweetness of blue swimmer crab shines in a Thai-style salad of shredded green mango and daikon fragrant with Vietnamese mint and lime. Specials among the main courses could be whiting fresh from local waters, or New Zealand flounder, grilled perfectly gelatinous on the bone, buttery and rich, served with lemon and parsley. Desserts are a bit fiddlier - crème fraîche mousse with sablé, almond tuile and slices of strawberry, say - whereas the wine list brings a refreshingly easy-going mix of contemporary classics and new producers. A beautiful benchmark.


You might also like:

Italian renaissance

Carlton, the Melbourne suburb that brought Italian cuisine a...

The dishes that define Melbourne dining in 2016

For our 50th anniversary issue in 2016, we scoured Australia...

At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $20-$28

    M $38-$45

    D $18-$22

  • Feature:
  • Licensed
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Michael Bacash & Andrew Hosking

MOST VIEWED IN OUR RESTAURANT GUIDE

Salopian Inn

Mclaren Vale, SA
McLaren Vale had good reason to rejoice when Karena Armstrong took over the abandoned Sal...

Porteno

Sydney, NSW
Get the skirt steak. Sure, the fire-licked pork and lamb offerings from the asado pit are...

Attica

Melbourne, VIC
One of Ben Shewry's great strengths is his ability to transform the potentially hokey int...

Penfolds Magill Estate

Adelaide, SA
The glass-walled dining room overlooking Penfolds' Magill Estate vineyards has reopened i...

10 William Street

Sydney, NSW
For all its artisanal focus, 10 William St is electric. Tables are cramped, the light is ...

Peel Street

Adelaide, SA
With its stripped-back interior and generous shared plates packed with vibrant flavours, ...

Quay

Sydney, NSW
Share plates. No bookings. Bar dining. None of these things trouble you at Quay, a restau...

Grossi Florentino

Melbourne, VIC
They don't make restaurants like this any more. The royal-blue carpets. The wood panellin...
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×