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Podium Level, Rydges South Bank, Corner of Grey and Glenelg Streets,South Brisbane QLD
Exceeded expectations. After a good solid hour of research, I booked Bacchus for my partner's birthday. I loved the decor as soon as we entered and from there, the whole experience from service to food exceeded expectations. Forgive me for forgetting names, but all staff were highly trained, friendly and patient. Nothing was too much to ask and we were provided with thorough explanations and great recommendations. We both love fine dining, but this was exceptional and my partner said it was the best dining experience he has ever had in Brisbane. Thanks again!
After a good solid hour of research, I booked Bacchus for my partner's birthday. I loved the decor as soon as we entered and from there, the whole experience from service to food exceeded expectations. Forgive me for forgetting names, but all staff were highly trained, friendly and patient. Nothing was too much to ask and we were provided with thorough explanations and great recommendations. We both love fine dining, but this was exceptional and my partner said it was the best dining experience he has ever had in Brisbane. Thanks again!
Food 4/4 StarsSetting 2/4 StarsService 4/4 StarsValue 4/4 Stars
Food 4/4 StarsSetting 4/4 StarsService 4/4 StarsValue 4/4 Stars
Beautiful, sophisticated and intimate setting.
Wonderful service., exceptional food and wine
We recently indulged in the Bacchus degustation menu which was a delight from beginning to end. A feast for the tastebuds from the Pan Roasted Fillet of Beef to the Pan Fried Line Caught White Fish. I'm not a big dessert fan but the chocolate tart was to die for. Service was excellent with an incredibly knowledgeable Sommelier that complemented the entire experience and served the best Reisling I've ever had. Price was excellent considering the overall experience. Ambience was great, no pretentiousness here, just welcoming and friendly staff in a warm and inviting setting. We definitely won't be waiting for a special occasion to go back!
We went to Bacchus for our wedding anniversary and the service was amazing. Every staff member we came in contact with gave us exceptional service with a friendly attitude. We had ordered main and entrees each and didn't order dessert. When they came out with our coffees they had made up a beautiful plate of berries and chocolates and it had written in chocolate 'Happy Wedding Anniversary'. We had such a lovely time and would recommend it highly.. L and A Prescott
Fine dining at a very reasonable price. The service was friendly, helpful and attentive and the decor was impressive. Tables are spaced and the room is carpeted, so we could hear each other easily, without hearing other conversations and noise. We will go again.
I usually, do not dine in fine dining restaurants as I feel uncomfortable. However, the staff and atmosphere made myself feel very comfortable in the restaurant. My waiter was very helpful, remembered my name, and recommended food & drinks he knew I would love...which I did.The food was delicious, and immacuately presented! Will definately be going to Bacchus again!!!
The scallop for entree was delicious. The duck was beautiful but the Chocolate Pear was the perfect dessert. The ambience was lovely however the lounge seats made it hard to get in and out of our seats, elegantly. It would have been nice if someone could have taken our drinks order in the cocktail bar prior to dinner. We stood around for about 15 minutes prior to being seated without drinks, we were finally offered drinks after being seated.
It wouldn’t be surprising to see the God of food, wine and indulgence himself lounging at Bacchus Restaurant, his South Brisbane namesake. Located on the podium level of the Rydges South Bank hotel, this lavish yet inviting venue presents a sensory feast of sparkling chandeliers, rich furnishings, eclectic music and innovative Modern Australian cuisine. Equip yourself with a cocktail or aperitif, direct your gaze to the languid pool or the vibrant open kitchen, and indulge in an ever-changing array of dishes. Perhaps enjoy freshly shucked oysters, lightly poached with finger limes and dill, followed by squid ink fish gnocchi, with cannellini, mussels and cuttlefish. Mains such as kangaroo strip loin, with celeriac, lemongrass, kale and horseradish will surely have you coming back for more.
Every element of Bacchus, from the design to the menu, has been created with indulgence in mind. Our unbridled passion for seasonal ingredients is matched only by our love of exceptional cooking and service.Since opening in October 2012 Bacchus has been recognised with a number of industry awards including:* Australian Gourmet Traveller Wine List of the Year - Runner Up (Hotel)* Australian Gourmet Traveller Wine List of the Year - Three Glass Rating* Wine Spectator Award for Excellence - Glass Rating (only Queensland restaurant to be awarded a Glass)* Australian Gourmet Traveller Restaurant Awards - One Star * QHA Awards for Excellence - Best Bar Presentation and Service Finalist* QHA Awards for Excellence - Best Prestige Restaurant FinalistThe design, conceived by acclaimed LA Designer Tracy Beckmann, blends modern elegance with warmth and comfort.An exquisite seasonal menu by Head Chef Massimo Speroni, promoting the best small artisan producers from around Australia, is served in the restaurant Tuesday to Saturday. Choose from the la carte or degustation menu, which is also available as a vegetarian option.Lunch is available in the restaurant every Friday.Bacchus is also home to one of Brisbane's finest High Tea offerings, served on William Edwards fine bone china with Harney and Sons fine tea and a delectable assortment of sweets and delicate finger sandwiches. A superb wine list, collated with attention to detail by Head Sommelier Andrew Giblin, makes the perfect accompaniment to your Bacchus dining experience.
Grilled Moreton Bay bug with textures of pea.
Wash and peel carrots and onions, chop off celery leaves. Dice vegetables, pour them into a pot filled with cold water, bring t...
Blend fish, pure cream, egg whites and squid ink and sift the mixture through a fine strainer to remove any lumps. Place in a sac à poche and ...
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Wine List Awards
AGFG – Australian Good Food Guide – 2 Chef Hats 2018
AGFG – Australian Good Food Guide – Fine Dining - Readers Choice 2018
Guilt Millau - 3 Chefs Hats - 2018 Guide
Australian Gourmet Traveller Restaurant Awards - 1 Star Rating - 2017
Australian Gourmet Traveller Wine Awards - 3 Glass Rating - 2017
Wine Spectator Restaurant Wine List Awards - 2 Glass Rating 2017
Delicious.100 Restaurant 2017
Australian Good Food Guide Restaurant Awards - 1 Chef Hat Rating 2017
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