The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 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

Smolt

Hobart, TAS
Smolt manages to be most things to many people. With its welcoming, mid-century-modern in...

Lebrina

Hobart, TAS
A mainstay of the Hobart culinary experience, Lebrina offers a unique kind of quiet comfo...

Restaurant Amuse

East Perth, WA
The setting might be suburban, but the outlook at Restaurant Amuse remains global. Few Pe...

Stillwater

Launceston, TAS
Bearings count at Stillwater, nearly two decades old and with a venerability that matches...

Attica

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

Porteno

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

Aubergine

Griffith, ACT
The grey-whiskered Ben Willis could pass for a maturing, but certainly not jaded, rock st...

Stokehouse Q

Brisbane, QLD
Stokehouse is the best of both worlds. Its river frontage and glam seafood and meats make...
get the latest news

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

×