The iconic Bacchus Restaurant at South Brisbane is turning a new page under Chef de Cuisine Marco Sfamurri. Renowned for its elegance and culinary excellence, Bacchus is embracing the seasons and delighting diners with an innovative menu.

A New Vision for Bacchus Restaurant South Brisbane

Taking the reins at Bacchus Restaurant South Brisbane, Chef Marco Sfamurri has introduced a fresh, unfussy menu designed for memorable dining. Gone is the traditional degustation, replaced with a shorter Tasting Menu and the brand-new Grand Sharing Menu, perfect for those seeking a communal dining experience. A new Mid-Week Menu, priced at just $59 per person, rounds out the exciting updates, making Bacchus Restaurant South Brisbane a must-visit.

Bacchus Restaurant South Brisbane

 A Culinary Celebration at Bacchus Restaurant South Brisbane

The new Grand Sharing Menu at Bacchus Restaurant South Brisbane is a thoughtful reimagining of communal dining. The feast begins with house-made focaccia adorned with preserved tomatoes, setting the tone for the carefully curated small plates to follow. Highlights include crispy layered potatoes complemented by buffalo curd and salmon caviar, kingfish sashimi delicately seasoned with furikake, ponzu, and yuzu, and burrata elevated with chilli, pine nuts, and artichoke.

For the mains, diners can choose between a pork cutlet with brown butter and capers or a larger-than-life Black Angus ribeye. Accompanying sides such as chargrilled carrots with labna, nduja, and curry leaf, broccolini enhanced by shoyu and fermented chilli, and a crisp green salad with apple cider vinaigrette complete the experience. The finale is a dessert of apple with honey, cinnamon, and blue cheese—a unique combination that’s both refined and satisfying.

For diners seeking a more traditional format, the spring à la carte menu highlights the best of local produce and global inspiration. Standout dishes include Murray cod paired with mussels, clams, and fennel; a refined take on Duck ‘Orange’; and Tagliolini brightened by crab, bisque, and finger limes. A whole spatchcock dressed with yogurt, guindillas, and harissa brings heartier options to the table. Small plates, such as kingfish sashimi, pork belly, and creamy burrata, round out a menu designed to celebrate the versatility of spring’s offerings. 

The new Tasting Menu at Bacchus strikes a balance between tradition and innovation. This streamlined take on the restaurant’s famed degustation features dishes like tender baby squid, a bright lemon risotto, and slow-cooked lamb neck. Petit fours provide a sweet interlude before the iconic Bacchus Apple dessert makes its appearance. The Tasting Menu offers a focused exploration of the restaurant’s culinary ethos, perfect for those seeking a concise yet memorable dining experience.

Bacchus offers an approachable option with its two-course mid-week menu, available on Wednesdays and Thursdays. Featuring a selection of mains and desserts from the broader menus, this offering allows diners to experience the refined cuisine of Bacchus without committing to a full tasting or à la carte experience. It’s an ideal way to sample the creativity of Chef Marco Sfamurri’s kitchen at Bacchus Restaurant South Brisbane.

This seasonal evolution at Bacchus exemplifies Chef Sfamurri’s dedication to fresh, inspired dishes that showcase both local ingredients and global techniques. 

Bacchus Restaurant Brisbane Fine Dining
Dining at Bacchus Restaurant South Brisbane
Bacchus Brisbane Fine Dining

Meet the Chef: Marco Sfamurri

Hailing from Italy, Chef Marco Sfamurri brings global expertise to Bacchus. His culinary journey spans England, Spain, Switzerland, and Saudi Arabia, but Brisbane is now home. His menus reflect a passion for exceptional food, celebrating premium produce from Australia and beyond.

Chef Marco Sfamurri at Bacchus