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Bacchus, South Bank

Eating a steak is no casual event at Bacchus.

From your perusal of the raw steak cuts on offer, to the personal selection of your cutlery from a wooden box to the finale, a blow torch to melt a pat of seasoned butter into your tender steak at the table, it all combines to make this an event to be savoured.

Special occasion dining has almost become an endangered species in Brisbane with the current trend towards bistros and tapas bars, so it’s refreshing to learn that all is not lost at Bacchus.  Here they’ve heightened the experience with unexpected pleasures and treats, including a new menu, to exceed expectations.

Executive Chef Mark Penna’s new autumn menu includes lots to like.  I like that he mentions that the pork is female and free range.  I like that he sources his produce locally so the swordfish comes from Lady Musgrave reef, the snails from Glasshouse Mountains, and the scotch fillet steak from Yagaburne in the Lockyer Valley.

I’m not surprised that one of Mark Penna’s favourite dishes on the menu is the Jamon iberico with young beets, wattleseed, goats curd and brazil nut, because it is a joyful combination of flavours and textures.

Interestingly, much of the food on the menu is gluten free, vegetarian or vegan, but nobody is going to feel they are missing out with these choices.

Head sommelier Andrew Giblin is on hand to enhance each dish with thoughtful matches from an award winning wine list.

Tempters from the dessert menu include the passionfruit and vanilla set cream; almond scorched buttermilk ice cream; pineapple and coconut flour upside down cake; and poached pears with white chocolate mud cake.

If you can resist the desserts, the chef’s private selection cheese trolley will make its way past your table. Andrew Giblin, who created Bacchus' award winning wine list, will tempt you with an interesting selection of digestifs, including the rich flavour of an $80 glass of 1946 sherry.

Recommended for:  Special occasion dining and local food lovers.
Bottom line: Entrees $26, mains $32, desserts $18
Top tip: The poolside bar just outside the Bacchus door is a great spot for pre or post dinner drinks.

Disclaimer: Ed+bK dined as a guest of Bacchus.

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