DETAILS
Bacchus restaurant exudes sophistication, with smart, polished dark wooden furnishings and hints of glamorous details, like chandelier lights while taking guests on a culinary journey through each course.
FOOD & BEVERAGE
The Modern Australian cuisine at Bacchus showcases a fresh take on the classics, in both the al a carte and degustation menu. The special house blend extra virgin olive oil features across the menu, giving peppery lift to refined entrees and indulgent mains. From Tuesday to Sunday, Bacchus also serves a quintessentially English High Tea, with scones, sandwiches and petite treats served on William Edwards fine bone China.
PROFILE BY BEST RESTAURANTS
It’s no secret that Bacchus’s degustations are one of our favourite ways to indulge in Brisbane – who could say no to digging into a dozen courses of fine nosh? But while we wish we could tuck into a 7 course dinner every day, our waistline and bank balance say otherwise, which is why we’re a little excited about the new petit degustations at the South Bank restaurant.
As the degustation is designed to be enjoyed by the whole table, food envy is not an option, though there might be some eyeing off of other’s plates if they haven’t quite scoffed down their ravioli quick enough. You can even get each course paired with Bacchus’s superb wines, with a matched menu available.
The midweek feast is available for dinner Tuesday to Thursday and includes free valet parking at the hotel.
Ranyhyn Akui