Autumn has arrived at Bacchus Restaurant in Brisbane, bringing with it an enticing new seasonal menu crafted by Chef de Cuisine Marco Sfamurri
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.
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 savouring a shared feast, Bacchus delivers an elegant, innovative, and unforgettable dining experience.
This autumn, Chef Marco Sfamurri brings global culinary expertise and a passion for fresh, vibrant flavours to the table, introducing bold new dishes that celebrate the season’s bounty through simplicity, creativity, and a focus on shared enjoyment.
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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 thoughtfully arranged table settings ensure an intimate and comfortable dining experience, perfect for special occasions or indulgent evenings.
Seasonal accents subtly incorporated throughout the restaurant reflect the changing menu and enhance the atmosphere, bringing warmth and a touch of autumnal charm.
Soft background music complements the lively yet composed atmosphere, making it equally suitable for romantic dinners, business gatherings, or celebratory feasts. 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 vibrant kitchens of his homeland, where he developed a profound appreciation for bold flavours and simple, high-quality ingredients. His passion led him on an international adventure, and he honed his craft in renowned kitchens across England, Spain, Switzerland, and Saudi Arabia before settling in Brisbane.
Marco’s global culinary experiences shape his distinctive approach to Bacchus’ menus. By blending traditional techniques with contemporary flair, he creates dishes celebrating each season’s finest produce, emphasising minimal fuss and maximum flavour.
His Autumn 2025 menu beautifully showcases this philosophy, offering comforting yet innovative dishes that embody the richness and warmth of the season. Marco’s culinary creations invite diners to savour every bite and share in the delight of exceptional cuisine.
With his international expertise, dedication to simplicity, and commitment to local, seasonal ingredients, Chef Marco Sfamurri continues to elevate Brisbane’s fine dining scene, inviting guests on an elegant and unforgettable culinary journey.
The Menu
Discover Bacchus’s new Autumn menu and let Chef Marco Sfamurri guide you on an unforgettable culinary journey inspired by the season.
A la Carte Menu
Bacchus’ Autumn à la carte menu beautifully showcases Queensland’s premium produce, offering dishes that embody the season’s rich, comforting flavours. Last week, we had the privilege of sampling some standout autumn dishes, which Marco had specially selected!
Our meal began with the House-Made Focaccia—a wonderfully light and fluffy bread topped with preserved tomatoes. However, you might also like to try it with other autumn-inspired toppings, such as creamy stracciatella and wild mushrooms, or savoury lardo with caviar.
For entrées, we enjoyed the Wagyu Beef Tartare served on warm brioche with macadamia, egg yolk, and chives—rich, flavourful, and a perfect balance of textures. We also tasted the Kingfish Sashimi, which is elegantly presented with green gazpacho, compressed apples, ponzu, and furikake.
Among the main courses was the Pan-Seared Duck Breast, accompanied by gochujang red-orange, chargrilled broccolini, and black sesame. This dish delivered a harmonious blend of sweet, spicy, and earthy notes.
The duck was accompanied by the 180g Black Angus Eye Fillet, and we also had the Cappellacci, a vegetarian pasta dish filled with smoked burrata, basil, roast tomato, and aged balsamic.
To conclude, we indulged in an incredible dessert experience! The new Popcorn dessert (see main image), creatively presented in a stripey bucket, featured soft sponge cake layered with popcorn mousse and roasted corn kernels and finished with crunchy popcorn pieces. Though I’m not typically a dessert enthusiast, this was unquestionably my highlight of the evening.
Alongside the popcorn dessert, we sampled the refreshing Grape Sorbet, perfectly complemented with sake jelly and flake salt.
See the full a la carte 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 $140 per person, this menu includes a chef’s selection of Amuse Boiche, the popular Housemade Focaccia, Kingfish Sashimi, Tuna Tagliolini and the Black Angus Eye Fillet.
For dessert, you’ll be served the famed Bacchus Apple dessert accompanied by delicate petit fours.
The Tasting Menu can be upgraded to the paired wine package ($219 per person).
Keep in mind that the Tasting Menu is subject to change depending on produce availability.
Drinks
Bacchus pairs its Autumn menu with an award-winning wine list featuring over 700 carefully curated offerings, including 50 wines available by the glass. The selection celebrates exceptional wines from Queensland, Australia, and beyond, complementing the comforting seasonal flavours on the plate.
We enjoyed our meal with a specially crafted wine selection from Rory, Bacchus’s talented sommelier. This included a glass of Bacchus’s own Grenache from the Barossa Valley—a perfect pairing for the autumn-inspired dishes.
Bookings
Bacchus is open for dinner Wednesday to Saturday from 5.30 pm and High Tea on weekends from 12 pm.
Bookings can be made online here or call 3364 0870.
Enjoy Bacchus Restaurant
Hopefully, you found this review on Bacchus Restaurant’s new Autum menu 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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