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The Massimiliano Mascia Series at Bacchus

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Five exciting, flavour-filled evenings

Following the success of internationally renowned Chef Valentino Marcattilli's residency at Bacchus Brisbane in 2018, this year his equally as celebrated nephew Massimiliano Mascia, will join Head Chef Massimo Speroni for five exciting, flavour-filled evenings, which are selling out.

It will be the first time Chef Mascia from the 2-Michelin-starred Ristorante San Domenico in Imola, northern Italy has visited Australia, and he is cooking exclusively at Bacchus. When Chef Mascia touches down in Brisbane for his residency at Bacchus in October, it will be a special reunion with Bacchus Head Chef Speroni, given Speroni also worked at Ristorante San Domenico under his mentor, and Mascia's uncle, Chef Valentino Marcattilli.

Chef Mascia will host five nights of special set dining experiences at Bacchus, commencing Tuesday October 22 through to Saturday October 26, inclusive. Bookings are NOW OPEN for this very limited dining experience, with a maximum of only 45 diners per sitting.

 

The Massimiliano Mascia Series @ Bacchus Restaurant, Brisbane

  • Tuesday October 22 - 5:30pm to 7:30pm or 8:00pm to 10:00pm - The Massimiliano Mascia 4-course set menu with bread selection, amuse-bouche, welcome from the kitchen and petit four - $120 per person.

  • Wednesday October 23 - 5:30pm to 7:30pm or 8:00pm to 10:00pm - The Massimiliano Mascia 4-course set menu with bread selection, amuse-bouche, welcome from the kitchen and petit four - $120 per person.

  • Thursday October 24 - 5:30pm to 7:30pm (SOLD OUT) or 8:00pm to 10:00pm - The Massimiliano Mascia 4-course set menu with bread selection, amuse-bouche, welcome from the kitchen and petit four - $120 per person.

  • Friday October 25 - 6:00pm to 9:30pm - The Massimiliano Mascia 6-course experience, beginning with canapés in the Bacchus bar - $200 per person.

  • Saturday October 26 - 6:00pm to 9:30pm (SOLD OUT) - The Massimiliano Mascia 6-course experience, beginning with canapés in the Bacchus bar - $200 per person.
     

    To make your reservation please contact Zachary at zach@bacchussouthbank.com.au or 07 3364 0870

    For more information on The Massimiliano Mascia Series at Bacchus, please click here.

     

    WHO IS CHEF MASSIMILIANO MASCIA: Growing up with an amazing mentor in his uncle Chef Valentino Marcattilli, it was inevitable that Chef Mascia would be drawn to a career in food. He began working in kitchens at 14 to earn his alberghiero (hotel services-related) diploma. After finishing school, he embarked on a journey across countries to further his understanding of raw ingredients, technique, and flavour. These travels took him from working in his home country of Italy at Ristorante Vissani and Ristorante Romano di Viareggio, to the USA at Osteria Fiamma of New York, and to France at Bastide Saint Antoine then at the multi-starred Parisian restaurant Alain Ducasse au Plaza Athenée. Now in his 30s, Chef Mascia has returned to Italy where his uncle has passed the torch of leadership of Ristorante San Domenico.

    Ristorante San Domenico opened in Imola on March 7, 1970. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (42 years ago), its second. The standards have never wavered. In its formative years the kitchen was run by Nino Bergese, known as the cook of kings, the king of cooks. It was Bergese who mentored Chef Marcattilli, who in turn mentored Chef Mascia. This is an exciting prospect for the future of Ristorante San Domenico, with the knowledge of the original Head Chef passed down to Chef Mascia guaranteeing some continuity combined with innovation from a new generation.

     

    ABOUT BACCHUS AND CHEF MASSIMO SPERONI: Chef Speroni joined Bacchus direct from Ristorante San Domenico in 2017, bringing with him an extraordinary cache of experience, having worked under owner-chef Marcattilii as Sous Chef, and in his formative years as a Chef de Partie and Junior Sous. Through Speroni's flavour-lens, the menu features fresh, classically created dishes. A specialist in degustations, Bacchus offers a range of the multi-plate dining experiences, from seasonal showcases to homages of beef, truffles, seafood and even dessert. The a la carte menu features standout cuts and crops from the local region, and flavours from around the world.

    Bacchus is at home in Rydges South Bank, the premier lifestyle and cultural hotel in Brisbane and one truly embedded in the cultural, dining, sporting and corporate life of the city.

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    When: October 22 to 26 2019
    Where: Bacchus Restaurant, Podium Level, Rydges South Bank, Glenelg Street & Grey Street, South Brisbane QLD 4101
    Cost: from $120 per person
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