Pool-meets-restaurant Bacchus opens at South Bank
Named after the Roman God of food, wine and good times, a new restaurant, bar and pool concept has opened at South Bank. Designed by LA-based Tracy Beckmann, the Bacchus interior features chandeliers and Italian draperies, while rich tones of chocolate and cream mesh within the furniture, the rooms warmed by ambient lighting.
Situated on the podium level of Rydges Hotel at South Bank, the Bacchus experience has been inspired by the luxe, beachside lifestyle of South Florida and Miami, while the menu is influenced by all things Mediterranean. Crafted by Executive Chef Dominic Rose, the menu pairs specific, locally sourced olive oils to each dish, matching the flavours in a technique borrowed from the New York dining scene.
The menu is divided into courses of Crostini, Tapas, Entree, Main, Grill, Sides and Dessert, with the oil used for each dish clearly stated. Homemade Hummus accompanied by cucumber relish, marscarpone, jamon iberico and parsley is a tempting, refreshing treat for a hot Saturday afternoon, while rich Spanish Empanadas and French Duck Liver Pate feature on the tapas menu. A Scallop & Cucumber Carpaccio caught our eye amongst the entrees, served with tomato jelly consomme, cucumber spaghetti, picual olive oil gel and lemon thyme, with sweet treats like the Deconstructed Tiramisu tempting dessert to be taken.
Diners can even pick a preferred blend of coffee to wrap up their meals, with a bespoke full-bodied variety the house favourite, and Guatemalan and Colombian single origins on offer. Head sommelier Andrew Giblin has also brought together some of the world’s great grape producers in Bacchus’ extensive wine list, making sipping a cool drop poolside an enticing summer pastime.
Bacchus
Rooftop, Level 1, Corner Grey & Glenelg Streets, South Bank
Ph: 07 3364 0800
Open: Seven days 7:00 am to 10:00 pm
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