A freelance writer and bargain hunter with wanderlust, recently moved to Perth from Brisbane.
Published May 19th 2014
Exquisite Fine Dining at Bacchus South Bank Brisbane
I had the opportunity to visit Bacchus at the Rydges South Bank last week, famed for its decadent and sophisticated interior as well as its award-winning meals.
Serving Modern Australian cuisine, dinner at Bacchus is perfect for a night of indulgence when you feel like splashing out and splurging on a special occasion and dining in luxury. The dishes are on the expensive side but they are bursting with flavour and well-presented.
Despite the fact that we were dining on a Thursday night, the restaurant had quite a few patrons. We dined on a cold night and were ushered into the cosy restaurant decked out in luxurious and traditional decor with plush carpets and comfortable seats.
On a warm summer's night you are able to dine right beside the swimming pool on comfortable couches and romantic candles with the option of ordering drinks from their poolside bar. Definitely a venue with a very trendy vibe.
They have an interesting ala' carte menu which included Hervey Bay scallop with Glasshouse Mountain Snails in a white wine sauce ($39) and braised veal with light aromatic tomato sauce, broad bean and white asparagus ($37). There is also a tasting menu upon request and we found the wait staff professional and friendly.
I ordered a snapper for my main ($38) which came pan roasted with eggplant puree, provencal vegetables, bouillabaisse and olive oil emulsion. The snapper was pan fried to perfection – I could just taste the crispiness of the skin coupled with the soft smooth flesh. The dish was exquisitely decorated and at first glance I thought I may still be a little bit hungry after the course but the snapper dish was surprisingly very filling.
My partner ordered the lamb ($43) which was a pan roasted milly hill loin, slow cooked shoulder served with artichokes and pearl barley. I was told that the lamb was quite tender with strong flavours.
The crown jewel of the night was the dessert. We ordered the pear dessert ($21) which consisted of warm almond ice cream infused with pear and a hard chocolate shell. The chocolate shell melted when we poured the warm concoction of chocolate and milk foam over it creating a delicious chocolate sensation bursting in my mouth.
If you are dining on a Wednesday, Bacchus Head Sommelier Andrew Giblin hosts Vine and Wine Wednesdays with free wine tasting and an opportunity to learn more about the world of wine. No booking or reservations required.
Between 4pm and 6pm from Tuesday to Thursday, you can drop by for Bacchus Socials for drinks and $5 plates of tapas. The restaurant is located at 9 Glenelg St, South Bank and are open from Tuesday to Sunday from 5.30pm to 9.30pm and on Friday from noon to 9.30pm.