Available on our Discovery menu - this dish features Rougié free-range pasteurised Mulard duck Foie Gras, marinated in salt, and imported from South West France. Chef Speroni has added smoked potato, 30-year anniversary balsamic and seasonal local vegetables.

Happy Mother's Day from all of us here at Bacchus Restaurant! We can't wait to spoil all the Mum's at our High Tea today!

For dessert, Pear. Deceptively simple, delightfully extravagant. Experience the wonder as you discover this is anything but your average pear. A dish not to be missed, available now on our a la carte menu. Book Now: bacchussouthbank.com.au/book-online

Heading to QPAC to see a show? Join us in Bacchus beforehand and indulge in our Pre-Theatre menu. Specifically designed to give you the best of Bacchus and get you to the theatre on time. View the menu & book: ow.ly/pmFe50p6vXU

Bacchus 7pm - Plate up at the pass. Each dish presented to our guests is treated as if it is a piece of art, crafted by our talented chefs and dedicated to you. See it for yourself in Bacchus Restaurant. zach@bacchussouthbank // 07 3364 0870

A delicious selection of sweet and savoury delights awaits you in Bacchus Restaurant as part of our signature Quintessential High Tea. Perfect for any occasion, and for groups big and small. Book Now: ow.ly/JhCl50n3dup

Heading to QPAC to see a show? Join us in Bacchus beforehand and indulge in our newly updated Pre-Theatre menu. Specifically designed to give you the best of Bacchus and get you to the theatre on time. View the menu & book: ow.ly/pmFe50p6vXU

A shining light on our A la Carte menu - Mushroom Packing flavour punch, using bottoni pasta filled with mushroom and smoked buffalo mozzarella and burrata sourced from La Stella Latticini.

Bacchus 7PM - Final touches mid service. Our team of chefs thrive in the chaos of service. Every night they work tirelessly to ensure that our guests can enjoy the best.

Quail - Paired with pumpkin, mixed seeds and dried flowers. Available Tuesday to Saturday on the A la Carte menu. View the full menu and book now: ow.ly/S3nP50m5Lg1

Bacchus 4.30pm - The hands of the master at work. Head Chef Massimo Speroni prepares a sea urchin, working his culinary magic on yet another extraordinary dish.

New to the A la Carte menu - Crocodile A feature on our new Discovery menu, this dish is a delicate celebration of Australian cuisine. Paired with dill, cabbage & macadamia, this is a must try dish!

Planning a special occasion? Private Dining is available is our exclusive Podium 5 dining room. Choose from a curated selection of Bacchus favourites and pair it with our award winning list. Contact us today for more information: bacchussouthbank.com.au/contact

The Truffle Degustation has returned to Bacchus! Available for a strictly limited season until June 22. Both the Petite & Traditional menus feature Ice Cream. Enjoy chocolate textures garnished with truffle and gold leaf Make your reservation: bacchussouthbank.com.au/view-event/tru…

The Truffle Degustation has returned to Bacchus! Available for a strictly limited season until July 22. Truffles take a dish from delightful to decadent, from fulfilling to a full-on flavour festival. View the menu & make your reservation: ow.ly/P7WA50uCTDt

The stunning new dish Emu, after the 'egg' has been cracked. This dish features on our Discovery menu and thoughtfully pairs Australian produce with dill, cabbage and macadamia. Make your reservation at Bacchus today to try it for yourself: bacchussouthbank.com.au/book-online

Bacchus 4.55pm – an artist at work. Head Chef Massimo Speroni methodically preparing for tonight’s service, his intense attention to detail reflected in every plate, every single evening.

The Truffle Degustation has returned to Bacchus! Available for a strictly limited season until July 22. Both the Petite & Traditional menus feature Tagliolini. Enjoy hand made pasta, parmigiano reggiano, butter & dry yeast. Make your reservation: bacchussouthbank.com.au/view-event/tru…

New to the A la Carte menu - Cake & Zabaione. Head Chef Massimo Speroni was heavily inspired by his upbringing and heritage when creating his take of this classic dish. Warm, comforting & delicious. Make your reservation to try it for yourself: ow.ly/6KB150uJs3r

Bacchus 4pm - The final preparations for service are made. While the kitchen is busy prepping for a nights service, our dedicated front of house team ensures that no detail is overlooked to create the perfect atmosphere in Bacchus.