Bacchus Head Chef Massimo Speroni is set to welcome 2019 with a huge burst of bang-on-trend flavour combinations. In addition to the acclaimed a la carte and degustation menus he curates at the award-winning restaurant, he has announced that the first Seasonal Degustation for 2019 will be The Crudo, an eight-course dining experience of raw fish, crustaceans, meat and fruit. Dishes created in this style are set to be one of the biggest trends of the year.

Running from February 7 to March 9, The Crudo follows in the flavour-filled footsteps of the highly successful 2018 Seasonal Degustation Program which paid culinary tribute to the Queensland coast, Easter (egg), beef, truffle and of course, the sold-out Valentino Marcattilii experience.

The Crudo Degustation from February 7 will feature:
• SNAPPER: this is prepared using a combination of Japanese and Italian techniques; the sashimi is served with fresh capsicum and dashi broth.
• TUNA: using A Grade tuna only from Queensland, it is quickly pan-seared, dipped into Yamaki soy sauce and dusted with white and black sesame seeds before being served with corn textures and sour cream.
• OYSTERS: celebrating the best fresh Australian oysters, these are served with caviar, as they should be!
• AMAEBI: these are Chef’s favourite Australian prawns. They are small, buttery and sweet and in this dish, are served with fresh watermelon water and crispy yogurt pearls.
• CALAMARI: this dish celebrates the flavour of the Calamari using Bacchus extra virgin olive oil, chilli, salt and water to season and prepare. It is served with wakame crackers.
• KINGFISH: presented as a twist on the ceviche, Chef uses red wine vinegar, fresh and confit tomato with the Kingfish done in a fast cure. The dish is served with radish and cucumber (fresh and jelly).
• BEEF: Bacchus uses the famous Black Market beef by Rangers Valley, a rare, highly marbled, pure Angus beef, with flavour heightened by the use of Parmigiano Cheese.
• FRUIT: the finale stars a strawberry semifreddo, glazed with different colours, served with candy, syrup and dust from local fruits of South East Queensland.

Bookings are essential – to make your reservation contact Zachary on 07 3364 0870 or email [email protected].