Best Known For
Crocodile, dill, cabbage and macadamia.
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, this lavish yet inviting venue presents a sensory feast of sparkling chandeliers, rich furnishings, eclectic music and innovative Modern Australian fare. Equip yourself with a cocktail, direct your gaze to the languid pool or vibrant open kitchen and indulge in an ever-changing array of dishes. Perhaps enjoy beef carpaccio, Parmesan evolution, lemon and mustard dressing, or mushroom bottoni and smoked buffalo mozzarella; while mains like lamb backstrap, Savoy cabbage, black garlic, leek and pickled mushrooms will have you coming back for more. Degustations are available for those with hearty tastes.
A few words from Bacchus
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 Finalist
The 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.
Podium Level, Rydges South Bank, Corner of Grey and Glenelg Streets, South Brisbane 4101 QLD - See Map
- Wine List Awards
Payments Accepted: Visa, Mastercard, Diners, Amex, Eftpos
Seats: 80 Chef: Massimo Speroni Sommelier: Andrew Giblin