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Bacchus Winter Menu Bacchus Winter Menu Bacchus Winter Menu Bacchus Winter Menu Bacchus Winter Menu Bacchus Winter Menu

Bacchus Restaurant celebrates winter fare with eight sensational new-season dishes

The culinary crew at Bacchus Restaurant has found the answer to your encroaching winter blues. Chef de cuisine Manuele Erriu has recently revealed his early winter menu, featuring a selection of new-season dishes he's titled the Winter’s Eight. These eight delectable dishes have been designed to showcase the flavours and produce of the cooler months – and are sure to warm you from the inside, out.


The temperatures may be cooling but thankfully, the Brisbane food scene is only heating up with the launch of this new early winter menu from Bacchus. Hailing from Italy, chef Manuele has crafted a considered selection of culinary delights, inspired by the flavours of his home country. The Winter’s Eight spotlights the best of the season’s produce, reinventing winter warmers with a series of sumptuous creations.

The line-up begins with a refreshed take on a classic from chef Manuele’s homeland – minestrone, cooked with a shiitake broth. Manuele has updated the traditional dish with local flair and unexpected additions. The rich umami of the shiitake broth elevates the minestrone with a comforting but complex hit of flavour. The minestrone is joined by the return of last year’s standout – the wagyu tongue. In this dish, a luxury cut of wagyu is paired with seasonal vegetables and a parsley foam to resemble an Instagram-able woodland scene. 

Next up is Bacchus’ star dish – champagne lobster paired with Jerusalem artichoke and a bath of beurre blanc. The lavish dish is enhanced by the sensational flavours of Australian shellfish balanced with the nutty sweetness of the artichoke. The Winter’s Eight also features a saffron risotto with bone marrow and jus, described by Manuele as “the dish of winter.” The traditional Milanese delicacy has been updated through Queensland flavours, with the bone marrow adding the essence of winter to the dish.

For the kingfish dish, Manuele has added rapini, capsicum, parsley, olives and potatoes as a nod to Italian winter dishes like rapa e patata. Each of these additions has been repurposed and reimagined to enhance the delicate kingfish. The peppers are pureed, the parsley is gelled, the olives are dried and made into a crumb, and the potatoes become a sauce. 

Capping off the Winter’s Eight menu are braised-wagyu cappelletti, cobia paired with celery, dashi, cucumber and honkarebushi, and a classic eye fillet steak, served with burnt leek, rapini, hazelnut and the tang of red wine jus. The Bacchus team can pair each of the eight dishes with its award-winning 700-strong wine list, and we highly recommend ending your meal with a selection from the restaurant’s renowned cheese trolley. 

This seasonal menu will be available throughout winter, alongside the a la carte and degustation menus. Fancy a taste of Bacchus’ winter feast? Head here for more information and to make a booking. 

This article was written in partnership with our friends at Bacchus Restaurant. 

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