After a two year break, Brisbane’s Bacchus Restaurant is back at South Bank with its unique brand of dish decadence and fine dining. Their ornate doors will reopen on May 20 with new Executive Chef Matthew Wood and Isaia Dal Fiume as Chef de Cuisine.

Bacchus Restaurant Glacier 51 Heard Island Toothfish


What’s on Brisbane’s Bacchus Restaurant menu?

The new menu created by Chef Dalfiume is a celebration of Australian produce. Sourced responsibly and seasonally, it shows a thoughtful consideration for the native gifts of the land, accompanied by signature products from around the world. Each dish is painstakingly prepared and presented to the table as a culinary canvas. The menu includes full a la carte, main and vegan degustation experiences, and the return of their much loved high teas.

Dishes on the entree menu include Kangaroo (Longreach) Tartare with beetroot and camel cheese, Mushroom with smoked burrata and mushroom broth and Champagne Lobster (Rainbow Beach) with macadamia, red cabbage and tarragon.

From the main menu comes six dishes that truly champion Australian flavours. There is Risotto with Quail from Brisbane Valley, pumpkin seeds and lime; Glacier 51 Heard Island Toothfish with celeriac textures and celery (pictured); Tasmanian Sea Urchin in handmade tagliolini, chive and white sauce; Milly Hill Lamb with cauliflower, lemongrass and kale; Queensland Wagyu Petite Tender, with parsnip, brussels sprouts; and Queensland Wagyu with carrots, white balsamic and mulled wine jus.

Bacchus has developed a reputation for desserts that stun visually and in flavour. This time there are four sweet adventures are on offer – Chamomile & Honey with Bee One Third honey, lemon and Maleny Dairy cream (pictured) – Spiced Pineapple with coconut sorbet and lime; Pear with dill and hazelnut; and Chocolate Cigar featuring coffee, gianduja cremeux, smoked mousse and Irish whiskey ice cream.


Bacchus Restaurant Chamomile and Honey Dessert

Bacchus New Executive Culinary Team

Executive Chef Matthew Wood is no stranger to the Brisbane dining scene. He was Head Chef at Stokehouse, Senior Sous Chef at ARIA Brisbane, Sous Chef at Urbane, and in Melbourne, he was Chef de Partie at Vue de Monde. Most recently, Wood was Executive Chef at Hilton Brisbane. In August 2021, Wood joined the culinary team at Rydges South Bank and Bacchus.

Former Bacchus Executive Chef Massimo Speroni has been a mentor for new Bacchus Chef de Cuisine Isaia Dal Fiume. He shared Speroni’s career pathway, starting at two Michelin-starred restaurant San Domenico in Imola, Italy.

New look dining room at Brisbane’s Bacchus Restaurant

As befits one of Australia’s leading fine dining restaurants, Brisbane’s Bacchus Restaurant has undergone an interior revision. The new colour palette features deep mahogany, tobacco and teal. The wine list still includes more than 600 offerings and over 47 wines by the glass, celebrating great grape-growing regions worldwide. Their famous cheese trolley remains one of the best in the country.

You’ll find Bacchus on level one at Rydges South Bank.

BACCHUS RESTAURANT – 9 Glenelg Street, South Brisbane. Head up the stairs (or take the hotel’s lift to Level 1 Rydges South Bank to find Bacchus Restaurant.

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Chef de Cuisine Isaia Dalfiume at Bacchus Restaurant