The Gastronome Restaurant Reviews - Bacchus Restaurant

Award: If Michelin stars were awarded in Australia this would have at least 1, possibly 2 stars.

Head Chef: Massimo Speroni joined the Bacchus team in January 2017 from the 2 Michelin-starred restaurant San Domenico in Imola, Italy where he was Sous Chef, working with owner-chef Valentino Marcattilii for 2 years.  He also worked with Chef Marcattilii in his formative years as a Chef de Partie.  He has worked at the 1 Michelin-starred restaurant Café le Paillotes in Pescara, under Heinz Beck. At the opening of the five-star Romeo Hotel in Naples he worked under Chef Andrea Aprea and for the high summer season of 2014, he was Head Chef at the Hotel Monte Del Re’s fine dining restaurant.

Head Sommelier: Andrew Giblin

Visit: 13 April 2019, dinner for one.

Price: ***


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.

Stuart Clarke Restaurant ReviewAfter 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.

The restaurant aesthetics are striking, with large chandeliers, mahogany and marble, bold patterned carpet, bronze and cream tiled walls, highly patterned wooden tables and impressive art works. The styling is by LA-based designer Tracy Beckmann:


The bar:

The Menu and Food:



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