Nasturtium.. For Franco

Milo ... Nasturtium hunter

Cardamom, almond and date syrup cake..

Mussels, pippis & oyster.. #pooleywines

A few seats left @ this Spanish Sunday lunch Bacash Restaurant this w/end, w/ 2 great producers from Galicia/Tenerife.

Benjamin Leroux Dinner tonight 5 courses matched with 2013's $185 2 spots left ph Bacash 9866 3566!

By the glass

“My biggest concern is the quality of fish available to us in Melbourne is going to plummet” tinyurl.com/j7c8x9e

We are now on Instagram! Follow us at bacashrestaurant

We bring the outside in with our mirrored dining room

Doesn't get much fresher than this! Straight from Port Phillip Bay.

Always leave room for dessert! This is Franco's Poached Peach and Jasmine Tart with Yoghurt Sorbet 🌸

Happy New Year

Breuer at Bacash: Seafood & #Riesling feast with Theresa Bacash Restaurant Tues 2nd Feb. Menu cellarhand.com.au/events/breuer-…

Blood plumbs with figs straight from Fiona Bacash's garden, sweetened ricotta and red sorrel

Seen our spread in Gourmet Traveller ? You'll find trade secrets & recipes from Michael Bacash tinyurl.com/ztqgxhb