Bacchus
Modern Australian
Bacchus

Bacchus's first trick was becoming a Brisbane hotel restaurant worth frequenting. Five years along, this multi-award winner has risen to far greater heights. While the luxurious design and chestnut colour palette from that late 2012 build might be showing the first signs of age, Bacchus is otherwise old-school in all the right ways. Service is exacting but friendly; staff will helpfully talk you through the produce-driven menu. Crisp-fried egg with spinach and sesame is perfectly rich, its aged parmesan sauce surprisingly mild. A-grade, line-caught tuna needs nothing more than sesame oil to shine, while tender New Zealand venison loin is cleverly  lifted by a Valrhona chocolate jus - even if the accompanying slider on a separate plate feels OTT. To drink? Go by the glass to make the most of gun sommelier Andrew Giblin, who wields a hefty list. Ginger bavarois paired with caramelised pineapple jam provides a lovely denouement.



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At a glance

  • Food:
  • One Star
  • Wine:
  • Three glasses
  • Price:
  • E $27-$34

    M $36-$54

    D $18-$30

    D├ęgustations $89, $149

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Massimo Speroni

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