Bacchus Head Chef Massimo Speroni has welcomed Autumn with a new standout dish headlining the a la carte menu, called, quite simply, Crocodile.
Chef Speroni joined Bacchus direct from the 2-Michelin starred Ristorante San Domenico over two years ago, bringing with him an extraordinary cache of experience, having worked under owner-chef Valentino Marcattilii. Through Speroni’s flavour-lens, the menu features fresh, classically created dishes. Entering Bacchus is a special moment – the rich chestnut interior throws hues of deep mahogany, tobacco and marble, creating a welcome that is only heightened by Restaurant Manager Kevin Puglisevich, who is seamless in his command of the space. The wine list of more than 600 offerings celebrates the great grape growing regions of the world and is curated by Sommelier Andrew Giblin, himself an almanac of stories of ancient vineyards and colourful winemakers.