Ascend to the rooftop of Rydges Southbank to experience haute cuisine at its finest. Chef Massimo Speroni has created a culinary tapestry of emu, kangaroo, shark and quail, among a selection of premium meats and seafood. Furthermore, experiencing the imagination of his dishes stretches the bounds of expectation with innovations like the famed mojito sphere and martini jelly. Seven years on, and there is no end in sight to fine dining with the continual gasps of surprise this venue serves up.
Chef Speroni joined Bacchus direct from Ristorante San Domenico in 2017, bringing with him an extraordinary caché 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.
The tides of taste ebb and flow with a special viciousness when it comes to fine dining. Bacchus answers the vexing question of relevance through experimentation and divinity in presentation.
The opulent interiors provide spaces for obscurity or public enthronement while Kevin Puglisevich sets the tone of VIP treatment and menu articulation leading his team of seamless silver service attendants. They work the tables and room in a beautiful symphony with just the right balance of amiability and efficiency with all the trappings of a fancy theatrical production.
The amuse-bouche sets the bar of expectation with bite sized teasers of what’s to come. Their famed Mojito sphere (main image) naturally makes a cameo offering bursts of that favorite cocktail flavour with intermittent chunks of cucumber.
The Entree selection of 4 dishes is brimming with confidence as it exemplifies its leadership in the art of high end dining. The classic croquette is given a makeover in basic black with a centre filling of shark and topped with a cauliflower wasabi!
The Aylesbury Pekin Duck that rests on the ravioli ($34) and in its filling hails from the Wombeyan Caves in NSW – free range and chemical Free. The level of detail in ingredient selection themes the dishes of the evening almost as much as their meticulous artistry and intricate construction.
A multi-textured sculpture of Al Dente Carrot and Conomme lifts the plating canvas to proportional heights. The culinary skill and technique of the Bacchus kitchen shows of its power in its precision.
Chef Speroni uses the entree selection to play on our sense of familiarity with the dishes and then rejuvenates our interaction with old school dishes with complex enhancements that excite the palette.
He breathes new life into Wagyu Beef tartare ($24) with its adornment of lemon and mustard dressing and parmesan foam. An exciting evolution that would lure in even the most non raw meat lover.
The water world of earthy tones created in a bowl Chef Speroni has named Bottini – with its network of broth streaming through the crevasses of smoked buffalo mozzarella and scattering of black truffle ($46).
The Discovery Australia menu selection features native wildlife including Kangaroo, Crocodile and Queensland wild fish and lobster. Encased in a violet egg shell is the Emu ($45) with sunflower seeds, muntries and dark chocolate. It’s a gamey meat that looses moisture quickly and is prepared carefully to a medium cook. Many say the bird tastes similar to beef but there’s a very distinct after taste that lingers with each morsal. It works very well when alternating it with its elements and accompanying sides.
The Champagne lobster is from Rainbow Beach, served in a Chardonnay sauce ($59) with a Caviar add-on option ($82). The exquisite majesty of the meatier shrimp like texture and flavour is pronounced as it prominently sits in the broth.
Plush leather arm chairs and booths accentuate the gold hues and chestnut tones that warm the space. Conservative in its silver service, perfectly inline with the regality of the experience. Opening the menu, bold statements are made with a curation of adventurous dishes and crowd pleasers using A-grade produce and unimagineable re-interpretations that can only be envisioned and executed through unparraleled artistry and skill.
Coming Soon this October:
The Massimiliano Mascia Series
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 Marcattilii as well as with Chef Mascia.
Like all chefs of note, Chef Mascia travelled the world gaining experience working in some of the most famed kitchens including at Osteria Fiamma in New York, at Bastide Saint Antoine and then at the multi-starred Parisian restaurant Alain Ducasse au Plaza Athenée in France, before returning to Ristorante San Domenico. Now 36, he brings to the revered kitchen a combination of knowledge passed down through generations of Italian chefs in his family, and the modern techniques learned from his experiences cooking around the world.
Growing up with an amazing mentor in his uncle Chef Valentino Marcattilii, 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 Marcattilii, 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.
The Massimiliano Mascia 4-course set menu with bread selection, amuse-bouche, welcome from the kitchen and petit fours – $120 per person or $190 per person with paired wines.
- Tuesday October 22 – 5:30pm to 7:30pm or 8:30pm to 10:30pm
- Wednesday October 23 – 5:30pm to 7:30pm or 8:30pm to 10:30pm-
- Thursday October 24 – 5:30pm to 7:30pm or 8:30pm to 10:30pm
The Massimiliano Mascia 6-course experience, beginning with canapés in the Bacchus Bar – $200 per person or $310 per person including paired wines.
- Friday October 25 – 6:00pm to 9:30pm
- Saturday October 26 – 6:00pm to 9:30pm
Bacchus Restaurant, Brisbane, Australia
Head Chef: Massimo Speroni
Podium Level, Rydges South Bank, Cnr of Grey and Glenelg Streets, South Bank
Phone: 07 3364 0837
Email: firstname.lastname@example.org Website:bacchussouthbank.com.au
Ristorante San Domenico, Imola, Italy
It will be the first time Chef Mascia has visited Australia, and he is cooking exclusively at Bacchus. The 2-Michelin-starred Ristorante San Domenico in Imola, northern Italy, has been the bastion ofChef Valentino Marcattalii until he handed the baton to his nephew, Chef Massimiliano Mascia in 2013
Head Chef Massimiliano Mascia Via Sacchi, 1, Imola, Bologna Email: email@example.com
Bacchus is proudly working with the following suppliers in welcoming Chef Massimiliano Mascia to Australia
Scampi and Scampi Caviar Supplier: THE FISH GIRL AND SHARK BAY
Shark Bay seafood Scampi and Wild Scampi Caviar – wild caught, found in deep waters off Australia’s west coast, mainly off Port Hedland, WA. As their name suggests, the Scampi is wild caught, which means mother nature plays a huge role. The eggs come in unique natural shades of blue and once harvested, are hand sorted with tweezers. Unlike any other caviar, the sampi eggs are kept on the outside of the scampi, which means the natural ocean sea flavours is abundant in the scampi caviar.
Kingfish: Supplier: HIRAMASA KINGFISH
At Clean Seas, they are proud to farm their Spencer Gulf Hiramasa Kingfish in a remote location off the Eyre Peninsula town of Port Lincoln in South Australia. The taste is as clean and pure as the pristine waters in which it’s raised. Clean Seas takes pride in its sustainability credentials and they have Friend of the Sea certification and Aquaculture Stewardship Council accreditation – the gold standard in aquaculture.
Beef Supplier: STOCKYARD
Stockyard beef has obtained international recognition for its eating quality, consistency and food safety. They have achieved this through strong vertical integration through the beef supply chain with interests in beef production including cattle breeding and raising, lot feeding, processing and marketing. Their production system is undertaken entirely in Australia. Kiwami, meaning Outstanding Excellence, is their finest Wagyu, hand selected to provide beef with a combination of silky flavours, tenderness, taste and juiciness. Kiwami Wagyu is selected from carcasses derived from cattle of the finest Japanese Wagyu pedigree. Independent graders assess Stockyard Wagyu carcasses for their excellence in fine marbling (MBS 9+), presentation and texture.
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