Bacchus

 

 

 

 

 

D and I were recently invited to try dinner at Bacchus, but there was one issue. No, it wasn’t the location (upstairs in the Rydges Hotel in Southbank – hello, cool rooftop vibe!)

And it wasn’t the menu (sticky date soufflé…goat’s cheese panna cotta…pan roasted snapper, to name a few).

And it wasn’t the vibe either (super cool, full of very well groomed and very attractive patrons).

This issue was the NAME. We had no idea how to pronounce ‘Bacchus’, to the point where when friends asked us where we were going that night, we took to saying, “Ba..mumble mumble…us.” (For the record, it’s Bak-us.)

So, when we visited on a Saturday night and relaxed in the comfy dining area, we thought that the name pronunciation would be our only issue with the place. It was a Saturday night and the place was buzzing, but not annoyingly crowded. Bacchus manages to be both stylish and comfortable – there’s opulent lighting fixtures and plush carpet, but also comfy seats and a very welcoming atmosphere.

The very nice hostess showed us to our seats, and our waitress arrived shortly after with menus. We perused the menu for a bit. Then we waited. And waited.

Unfortunately, more than 25 minutes passed before we saw our waitress again. She may have been very sweet and polite, but it didn’t really make up for waiting nearly half an hour without so much as a drink order.

We were finally able to get a drink order in with our meals – a glass of the house wine each (Pinot Grigio for D, a Tempranillo blend for me, $11 each), as well as the Linguini ($32) and the Salmon ($36). We were served an amuse bouche of Potato Leek Soup with Truffle Cream, which came in cute little shot glasses. It was creamy and comforting, and was a lovely start to the meal.

Shortly after, we were ready to tackle the mains. D’s Salmon looked impressive, and was served on a bed of chorizo risotto.

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The accompanying salsa verde was awesome – so fresh and flavourful! I wouldn’t mind taking a doggy bag home of that stuff. My linguine was an elegant-looking dish, served with broccoli pesto, fetta cheese, and a smokey tomato and almond puree.

Bacchus Linguine

The pasta, pesto, and puree were all wonderful – I loved the contrast of the smokey and sweet puree with the rich pesto. It should be noted, however, that this portion was really small for a main – truthfully, I was surprised that at $32 a pop, there were literally only a few bites of pasta. Having said that, it didn’t bother me too much as it meant I had plenty of room for dessert…

We ordered the Sticky Date ($20) and the Chocolate & Pear ($21). Both dishes had beautiful presentation. The Sticky Date soufflé was a nice twist on the traditional pud. The accompanying toffee sauce was served in a little pour jug, which was ideal for controlling the sweetness. Just note that there’s a 20-25 minute wait for this dish, as they bake it fresh…and yes, it’s agony to wait for such sweetness!

Bacchus Sticky Date Souffle

 

D’s Chocolate & Pear dessert was a bit of a theatrical affair. A pear-shaped chocolate mould arrived, and the waiter poured a steady stream of a “cappuccino foam” over the top, thus melting the chocolate and revealing the goodies within – little balls of what closely resembled deep fried ice cream (although ‘m not sure exactly what they were, but they were good). The pear just came on the side, in the form of little pear jellies; we were surprised that the pear didn’t have more of a feature, but it was nevertheless a tasty and fun dessert.

Bacchus Chocolate Pear

 

Despite the rocky start to the meal, we still thought that Bacchus is a great spot to go if you’re looking for semi-fine dining with a cool edge. There’s also a lovely outdoor terrace area, which would be a great spot for a drink. Or just cosy up inside with multiple serves of Sticky Date soufflé, whatever.

Bacchus

Restaurant/Bar/Pool

9 Glenelg St South Brisbane (in the Rydges Hotel) http://www.bacchussouthbank.com.au  

 

EatDrinkBrisbane was invited to have a complementary dinner at Bacchus. No compensation was received for this review; all opinions are my own. Thank you Bacchus!

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