Spring has arrived at Bacchus Restaurant in Brisbane, and with it comes an exciting culinary evolution led by Marco Sfamurri, the newly appointed Chef de Cuisine.
The Brisbane Travel Guide acknowledges the Turrbal and Yuggera people, the Traditional Custodians of the land on which Bacchus Restaurant is situated. We pay our respects to their Elders, past, present and emerging, and recognise their continued spiritual and cultural connections to Country. Always was, always will be, Aboriginal land.
Nestled in the heart of South Bank at the luxurious Rydges, Bacchus has long been a favourite among Brisbane’s fine dining enthusiasts. Whether celebrating a special occasion, indulging in a mid-week treat, or enjoying a shared feast, Bacchus offers an elegant, innovative, and unforgettable dining experience.
This season, Marco brings his global culinary expertise and passion for fresh, vibrant flavours to the table, introducing bold new offerings that reflect the season’s bounty with a focus on sharing, simplicity, and creativity.
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The Vibe
Bacchus Restaurant exudes refined luxury and timeless elegance, making it one of Brisbane’s most sophisticated dining destinations.
The interiors blend modern glamour and classic charm with plush velvet seating, dark wood accents, and warm lighting, creating an inviting yet upscale ambience. Crystal chandeliers add a touch of opulence, while the thoughtfully arranged table settings ensure an intimate and comfortable dining experience, perfect for special occasions or indulgent evenings.
Soft background music complements the lively yet composed atmosphere, making it equally suitable for romantic dinners, business gatherings, or celebratory feasts. The attentive, polished service adds to the restaurant’s allure, ensuring every guest feels welcomed and cared for.
With its stylish decor and sophisticated vibe, Bacchus provides a dining experience that feels as luxurious as the menu.
The Chef
Chef Marco Sfamurri brings a world of experience and a fresh perspective to his role as Chef de Cuisine at Bacchus Restaurant.
Born and raised in Italy, Marco’s culinary journey began in the kitchens of his homeland, where he developed a deep appreciation for bold flavours and simple, high-quality ingredients. His passion for cooking led him on an international adventure, where he honed his craft in renowned kitchens across England, Spain, Switzerland, and Saudi Arabia before finding his way to Brisbane.
Marco’s global culinary experiences are reflected in his approach to Bacchus’ menus. He combines traditional techniques with contemporary flair, crafting dishes that celebrate the season’s finest produce while focusing on minimal fuss and maximum flavour.
His Spring 2024 menu is a testament to this philosophy, offering vibrant, fresh dishes that are innovative yet approachable. From the reimagined Tasting Menu to the indulgent Grand Sharing Menu, Marco’s creations invite diners to savour every bite and share in the joy of exceptional cuisine.
With his global expertise, love for simplicity, and commitment to celebrating local and seasonal produce, Chef Marco Sfamurri has set a new standard for fine dining in Brisbane, inviting guests to embark on a culinary journey that is as elegant as it is unforgettable.
With a deep appreciation for premium produce and a passion for creating outstanding cuisine, Marco has brought a fresh perspective to Bacchus, infusing every dish with his international expertise and love for simple, bold flavours.
The Menu
Discover Bacchus’s new Spring menu and let Chef Marco Sfamurri take you on a culinary journey.
A la Carte Menu
Bacchus’ Spring à la carte menu is a seasonal showcase of Queensland’s premium produce.
From the delightful Murray Cod with mussels, clams, and fennel to a vibrant Duck ‘Orange and the earthy Risotto with capers, lemon, and nori, every dish tells a story of Spring.
Smaller plates, such as Kingfish Sashimi and Burrata (pictured above), as well as hearty mains like Whole Spatchcock with yoghurt, guindillas, and harissa or the mighty 800g Grasslands Beef Rib Fillet, offer something for everyone.
See the full a la carte menu here.
The Grand Sharing Menu
This spring, the Grand Sharing Menu will take centre stage. It is a communal dining experience designed to celebrate the joy of feasting together. Starting at $125 per person (minimum two diners), the menu is a journey through flavour and texture.
Begin with house-made focaccia and preserved tomatoes, followed by an array of small plates such as crispy layer potatoes with buffalo curd and salmon caviar, kingfish sashimi with furikake and yuzu, and burrata with chilli, pine nuts, and artichoke.
The feast continues with indulgent large plates, including a 400g Pork Cutlet with brown butter and capers or an 800g black Angus ribeye (upgrade for $30 per person). These are accompanied by char-grilled carrots with labna, nduja, and curry leaf, broccolini with shoyu and fermented chili, and a crisp green leaf salad.
For dessert, the meal concludes with a sweet-and-savory treat of apple, honey, cinnamon, and blue cheese—a perfect way to end a grand feast.
The Grand Sharing Menu can be upgraded to the paired wine package ($185 per person) or the sommelier’s selection ($225 per person).
Keep in mind that each Grand Sharing Menu is subject to change depending on produce availability.
See the full Grand Sharing menu here.
The Tasting Menu
Bacchus has reimagined its degustation offering into a more concise Tasting Menu, preserving the restaurant’s signature magic while providing a streamlined experience.
Priced at $135 per person, this menu includes highlights like Baby Squid, Lemon Risotto, Lamb Neck (pictured above), and the famed Bacchus Apple dessert (see featured image), accompanied by delicate petit fours.
There is also a vegetarian Tasting Menu option replacing the Baby Squid with Burrata and the Lamb Neck with vegetable Parmigiana.
The Tasting Menu can be upgraded to the paired wine package ($195 per person) or the sommelier’s selection ($235 per person).
Keep in mind that the Tasting Menu is subject to change depending on produce availability.
See the full Grand Sharing menu here.
Mid-Week Menu
We recently went into Bacchus to try their mid week menu, which is exceptional value at just $59 per person. Available on Wednesdays and Thursdays, diners can enjoy some of Bacchus’ most beloved dishes alongside expertly crafted desserts.
Our mid-week menu started with a chef’s selection of amuse (pictured above), house-made focaccia, kingfish sashimi, crispy layer potato, and burrata.
Our mains consisted of risotto with capers, lemon, and seaweed, a delicious lamb neck with spiced tomatoes and yoghurt with a spring salad and sides of carrots, tomato and broccolini.
After a delicious appetiser cleanser, we were served dessert, which consisted of the famous Bacchus Apple (see the main image) and a selection of Petit Fours.
We must give a special shout-out to our incredible hostess, Sienna, who took fabulous care of us in terms of food, and Corey, the wonderful sommelier who kept us well-hydrated with specially paired beverages throughout the meal service.
All images that appear within this article are of the courses served throughout our Mid Week Menu.
Keep in mind that the Mid Week Menu is subject to change depending on produce availability.
See the full Mid-Week menu here.
Drinks
Bacchus pairs its Spring menus with an award-winning wine list featuring over 700 offerings, including 50 wines available by the glass. Celebrating the best from Queensland, Australia, and beyond, the selection perfectly complements the seasonal flavours on the plate.
We enjoyed our meal with a specially crafted drink selection by Corey, the incredible sommelier, which included a glass of Bacchus’s very own Grenache from the Barossa Valley.
Bookings
Bacchus is open for dinner Wednesday to Saturday from 5.30 pm and for High Tea on Saturdays and Sundays from 1 pm.
Bookings can be made online here or call 3364 0870.
Enjoy Bacchus Restaurant
Hopefully, you found this review on Bacchus Restaurant helpful.
Why not check out some of our other reviews of great restaurants in Brisbane, such as the Agnes, Vertigo or Exhibition.
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