April’s featured restaurant was Bacchus Restaurant, Rydges South Bank, Podium Level 9, Glenelg Street, Brisbane, Queensland 4101 Australia
Award: If Michelin stars were awarded in Australia this would have at least 1, possibly 2 stars.
Head Chef: Massimo Speroni
Review: Bacchus restaurant is widely regarded as one of the top restaurants in Brisbane having earned a range of accolades:
- Australian Good Food Guide Restaurant Awards – 2 Chef Hat Rating (with a 2 Chef Hat Rating for two consecutive years, it places Bacchus in the top three per cent of restaurants in Australia and in the top 10 in Brisbane).
- Australian Gourmet Traveller Wine List of the Year – 3 Star Rating
- Wine Spectator Award for Excellence – 2 Glass Rating
- Australian Gourmet Traveller Restaurant Awards – Star Rating
I was greeted and escorted to a table, pre-set for one person. When I was seated my waiter explained the different menus. I had booked the degustation menu, called the Taste of Autumn Experience, and I chose the Wagyu main course, which had a not unreasonable surcharge of 35 dollars.
After consulting with a very knowledgeable and friendly head sommelier, Andrew Giblin, I decided to also go with the wine pairing. The wine list is extremely extensive with a wide selection of New and Old World wines. The prices did not seem unreasonable.
It was immediately apparent that the staff knew what they were doing. Everything was choreographed and the service impeccable. They were friendly, explained the courses in detail to me and were happy to answer my questions. They knew all the answers!
The food was simply exceptional and excitingly unusual. My research shows there is a wide variety of exciting dishes available on other Bacchus menus, and my degustation highlighted only a small sample of what they have to offer. I urge you to go and try this for yourself. This was an experience I won’t forget.