First up on the menu was the impressive Jamon Iberico - young beets, quinoa, wattleseed, goat curd, brazil nut entree which was somewhat of a revelation. It was exactly where the skill of art and food come together as one. The earthy and tantalising taste bud combination was a foodies haven's heaven.
Our second entree was the Chicken - smoked, consomme, celery, granny smith apple, basil oil, and this was a comforting and refreshing starter. The unexpected crunch was a delicious detail.
It comes as no surprise that the food is a cut above the mundane but a popular favourite is the John Dory - Hervey Bay scallops, glasshouse mountain snails, fregola, white wine sauce. Why you may ask? It's because Bacchus' Chef Mark Penna, understands the balance of fusing delicious delicacies with familiar ingredients.
The next dish is summed up by Penna as, "delicious." The Lamb - two bone roasted rack, slow cooked shoulder potato, baby peas, lamb sauce was indulgent in more ways than one. With its rich flavours and tenderised meat the senses are brought to a place of familiarity with a twist.
For dessert we were served the Pineapple - upside down cake, coconut water sorbet which possessed an air of authentic traditional cooking mixed with a modern take, clean lines and plenty of flavour. Chef Mark Penna said, "This dish does funny things to your mind." He was right, it's the perfect combination of different colours and textures along with a few unexpected details.
For the finale dish the Pudding - sticky date, caramel panna cotta hazelnuts, prune and armagnac ice cream was called "simple" by Penna. It was his interpretation of a sticky date pudding and it was smooth, sumptuous and most definitely a favourite.
Bacchus once again proves to be home to a luxurious, high end experience with an excellent menu and impressive wine list.
For more information visit www.bacchussouthbank.com.au
Cnr Grey St & Glenelg St
South Brisbane QLD 4101