Situated on the podium level of Rydges Hotel at South Bank, Bacchus is a restaurant and bar that serves up delectable modern Australian fare. After two years of inactivity, the eatery relaunched in May 2022 with some new talent at the helm. Executive chef Matthew Wood (formerly of Stokehouse, ARIA Brisbane and Urbane) and chef de cuisine Isaia Dal Fiume are now tasked with creating and executing Bacchus’ menu of decadent and timeless cuisine. Responsibly sourced Australian produce is celebrated across the offering, which encompasses a full a la carte offering, two degustation experiences (including a vegan option) and its famed high-tea service. Highlights of the new menu include kangaroo tartare with beetroot and camel cheese, handmade tagliolini with Tasmanian sea urchin, Glacier 51 Heard Island toothfish with celeriac textures and celery, Queensland wagyu petite tender with parsnip and brussels sprouts, and chamomile and honey featuring Bee One Third honey, lemon and Maleny Dairy cream. On the wine front, guests can cast an eye over a 600-strong list (including 47 wines by the glass) showcasing vino from famous grape-growing regions. The food isn’t the only new element to take note of – Bacchus has also refreshed its interior, with a new colour palette featuring deep mahogany, tobacco and teal adding a stately elegance to the restaurant.