It sounds simple, a large single egg ravioli, but not when the egg inside is still deliciously runny and the pasta well cooked!

This highly complex, standout dish at Ristorante San Domenico in Imola, northern Italy is the Uovo-in-Raviolo created by Michelin-starred Chef Valentino Marcattilii.  A single ravioli with an egg inside, it is said to be one of the dishes to “try before you die”.

It is one of five of Marcattilii’s most beloved dishes presented as part of The Valentino Marcattilii Series at Bacchus Restaurant, Brisbane, a five-course degustation at Bacchus Restaurant Brisbane from September 18 through to September 22.

The menu

It started with grilled Moreton Bay bug with foie gras, cannellini bean cream and broccoli.  It was an unexpected combination of unctuous foie gras with char-grilled bug but boy, did it work!  This was my favourite dish of the night.

Next came two small pieces of quail with purple potato, carrot and saba (an aged balsamic vinegar).  While delightful, this dish was eclipsed by what was to come in my opinion.

The Uovo in Ravilo San Domenico is the dish that everyone has been talking about and it was every bit as delicious as expected.  The bright yellow yolk burst from the cooked pasta when pierced and ran across my plate.  The accompanying white truffle was fresh off the plane from Italy.

Rangers Valley Black Angus MB5+ scotch filled with a red wine jus and bone marrow was tender, meaty and slightly pink inside, just the way I like it.

Finishing the five was Torta Fiorentina a dessert made with Valrhona cocoa highlighted with gold leaf.  It looked and tasted spectacular.

Each dish was fully explained by the waiter just after it landed on the table.

There were plenty of unexpected surprises on top of the five delicious courses such as freshly shucked oysters and piquant palate cleansers between the courses.  The matched wines really enhanced flavours in the dishes and were expertly explained by award-winning Bacchus Head Sommelier, Andrew Giblin.

A lovely touch at the end of the meal was a tour of all the tables by chefs Marcattilii and Bacchus Head Chef Massimo Speroni which gave diners a chance to thank them for the spectacular food.  We left with a goodie bag filled with treats to expand our experience.

A legend in the food world, Marcattilii’s visit to Brisbane is the realisation of a career-long dream for Speroni to cook alongside his mentor once again.

Just over 18 months ago, Speroni joined Bacchus direct from Ristorante San Domenico after working under owner-chef Marcattilii as Sous Chef, and in his early years as a Chef de Partie and Junior Sous.

A master Italian flavour-maker, Marcattilii has cooked for Pavarotti, Liza Minelli, Naomi Campbell and Jean Todt amongst others, and now Brisbane!

Overwhelming response

Bacchus Restaurant Manager Kevin Puglisevich said the team was overwhelmed with the response from Australian food lovers to the degustation series.

“We knew that hosting Chef Marcattilii here with his protégé, our very own Massimo Speroni, would be an exceptional experience, however, to sell out six degustations has been extraordinary.”


Chef Marcattilii and Ristorante San Domenico

A legend in the restaurant world, Chef Marcattilii was the first in Italy to introduce the idea of “home cooking” in restaurants.

In June 1988 Ristorante San Domenico opened in New York at 240 Central Park South, with Valentino as Executive Chef.  New York Times Food Critic Brian Miller gave the restaurant three Michelin stars. It is an award that he had never before given to an Italian restaurant.  Esquire Magazine also defined Ristorante San Domenico “the best of the Year” in the USA.

Today, Ristorante San Domenico is run by Chef Massimiliano Mascia, Valentino’s grandson. His grandfather is still found in the kitchen unless he is travelling the world sharing his love of food at Bacchus in Brisbane, Australia!

The Bacchus experience

A specialist in degustations, Bacchus offers a variety of multi-plate dining experiences ranging 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.

You’ll find Bacchus on the Podium Level of Rydges South Bank, Glenelg Street and Grey Streets, South Brisbane.

This is elegant Brisbane dining, the perfect spot for a special date night, to celebrate an occasion or just treat yourself.

Disclaimer: Ed+bK was a guest of Bacchus for The Valentino Marcattilii Series