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incredible at Bacchus Restaurant in Brisbane! Head Chef Massimo Speroni has curated an offering of dishes that will warm and surprise, continuing the Australian taste trail he began three years ago when he joined the acclaimed dining venue.

Stunning dishes that remain for Autumn include the LAMB, DUCK RAVIOLI, FOIE GRAS, FISH PILLOWS and LOBSTER. A standout dessert is the architecturally breathtaking CHOCOLATE (see image), and the Dulce De Leche, otherwise known as THE COW ATE THE CARAMEL, a dish created to support Maleny Dairies.

New to the Autumn menu include:

  • GOAT – cappelletti pasta filled with stracchino cheese from La Stella Latticini, served with goat ragout and Australian wattleseeds.
  • KANGAROO TARTARE – with cured egg yolk, lemon and mustard dressing and sunflower kernels.
  • COBIA – lightly torched Sashimi, Japanese Hongarebushi, blue tea dashi and yoghurt, with the fish sourced from Rocky Point Aquaculture in Queensland
  • OCTOPUS – Zucchini carpaccio, chickpea, mint and octopus from Fremantle.
  • CREME Brûlée – Tonka bean starring blueberries.
  • COCONUT ON THE BEACH – a standout dessert plated like art (see imagery), the filling is coconut foam made with coconut pureé. It also features a spherification of fresh coconut water, fresh coconut fruit diced thinly and soaked in coconut cream, caramel sauce & fresh lime zest. THIS DISH IS NOW VEGAN.
  • PASSIONFRUIT – this dish has to be seen and tasted to be believed! Bacchus has created a perfect Passionfruit, with chocolate as the skin, mousse as the flesh and passionfruit gel and seeds inside.
  • SORBET – a selection of vegan fruit and chocolate.

DISHES OF NOTE:

Dulce De Leche – COW ATE THE CARAMEL

Sister dessert to the famed Cow Ate the Mango dish which launched at the end of 2019 in support of Maleny Dairies, Dulce De Leche “Cow Ate the Caramel” is filled with doulce de leche textures and coconut dacquoise (a soft biscuit), served behind a chocolate fence on top of a field made with matcha green tea, pistachio and chocolate crumble.

SALMON

Another incredible dish, the King Ora salmon is cured, cooked sous-vide and blowtorched before being served with green shallots, smoked potato foam and pan-fried shiitake ragout and roasted mixed sesame seeds rolled in blanched pak choi leaf. It’s beautifully finished at the table with shiitake gel made from dried shiitake broth, chilli and ginger.

CROCODILE

The popular Crocodile has been reimagined for Autumn with a thin sheet of crocodile meat wrapped around a mince of crocodile meat with dill and served with red cabbage pureé, macadamia cream, crushed macadamias and black sesame, a “ricotta” made of macadamia pulp, and karkalla. Karkalla (also known as pig face) is a very common type of native succulent that grows in the sand dunes & scrub behind beaches.

LAMB

Lamb rump cured & cooked sous-vide, finished on the grill. Served with charred leek & black garlic jus, puffed buckwheat, mixed herbs salad dressed with EVOO, lemon juice. Fun fact: black garlic is made by heating whole bulbs of garlic. This process takes several weeks (even up to 70 days) that results in black cloves. The taste is sweet and has hints of balsamic vinegar and liquorice.