Our review of Bacchus Restaurant’s Autumn 2025 menu, created by Chef de Cuisine Marco Sfamurri.
Seasonal menu: This article reviews Bacchus Restaurant’s Autumn 2025 menu. Bacchus has since changed its regular offering and now focuses on daily buffet breakfast, Saturday high tea and private dining and events. The dishes, packages and prices below are no longer current.
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.
Located within Rydges South Bank, Bacchus remains an elegant venue for breakfast, high tea and private events. This review records our experience of its former seasonal à la carte offering.
For the Autumn 2025 menu, Chef Marco Sfamurri brought global culinary experience and a passion for fresh, vibrant flavours to dishes designed for shared enjoyment.
This post may contain compensated links. Please refer to our disclaimer here for more information.
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
At the time of our Autumn 2025 visit, Chef Marco Sfamurri brought 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.
His international expertise, dedication to simplicity and commitment to local, seasonal ingredients were evident throughout the Autumn 2025 menu.
The Menu
The following sections describe the Autumn 2025 menu we experienced. These dishes and prices are retained as part of the original review and should not be treated as the current offering.
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.
The Tasting Menu
For Autumn 2025, Bacchus had reimagined its degustation offering as a more concise tasting menu.
The tasting menu was priced at $140 per person and included a chef’s selection of amuse-bouche, house-made focaccia, kingfish sashimi, tuna tagliolini and Black Angus eye fillet.
Dessert featured the Bacchus Apple accompanied by petit fours.
At the time, the tasting menu could be upgraded to a paired wine package for $219 per person.
Keep in mind that the Tasting Menu is subject to change depending on produce availability.
Drinks
The Autumn 2025 menu was paired with Bacchus’s extensive wine list, including wines from Queensland, elsewhere in Australia and overseas.
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 now serves buffet breakfast on weekdays from 6.30 am to 10 am and weekends from 6.30 am to 10.30 am. High tea is offered on Saturdays from 12 pm, while private events are available seven days by enquiry. Seasonal hours can vary.
Bookings and event enquiries can be made through the official Bacchus website or by calling (07) 3364 0800.
Enjoy Bacchus Restaurant
Hopefully, you found this review of Bacchus Restaurant’s Autumn 2025 menu helpful. For a current visit, check the official breakfast, high tea and private-event information before booking.
Why not check out some of our other reviews of great restaurants in Brisbane, such as the Agnes, Vertigo or Exhibition.
I’d also recommend you join our free Queensland and Brisbane Travel Guide Facebook community, where you can ask all your questions and find even more great tips on things to do in and around Brisbane.