Autumn at Bacchus Restaurant

Bacchus diners are in for a treat in autumn, with Chef de Cuisine Marco Sfamurri having just unveiled his menu for the cooler months, and it’s one that celebrates rich flavours and relaxed dining, the perfect combination to create lasting memories across a table.

Launching Thursday, March 6th, the Autumn 2025 menu features the very best of the season—rich, hearty flavours with a modern, unfussy approach. From warm, house made focaccia topped with seasonal delights, to the bold Berkshire Pork Tomahawk, each dish has been created by Sfamurri to be enjoyed in good company.

The Autumn menu reflects Sfamurri’s deep love of food. Growing up in Italy, he started working in the kitchen of a local Italian restaurant when he was 15 during the summer and on weekends, and his culinary career took off, but his love for local produce and shared flavours stayed with him and are reflected in the new Autumn menu, with highlights including:

House made focaccia - a warm welcome to the season

The Bacchus house made focaccia is light, fluffy, and paired with a variety of autumn-inspired toppings, from creamy stracciatella to savoury lardo with caviar. It’s the perfect start to a relaxing feast!

Wagyu Tartare - a classic, reimagined

Simple, bold, and full of flavour, the Wagyu Tartare is served on warm brioche with macadamia, egg yolk, and fresh chives.
It’s a small plate made to be savoured, best enjoyed with a glass of wine and good conversation.

Berkshire Pork Tomahawk – The Ultimate Sharing Dish

This generous 650g cut is created to be the centrepiece of the table. Served with apple ketchup, jus, and chimichurri, the tender meat and vibrant accompaniments create a dish that’s as satisfying as it is shareable.

Beyond these highlights, the Autumn menu continues to embrace Bacchus’ dedication to high-quality, delicious
food, now with a more relaxed, approachable feel. Other must-try dishes include:

• Duck with gochujang red orange, chargrilled broccolini, and black sesame.
• Murray Cod with supreme sauce, clams, and walnut oil.
• Char-Grilled Hispi Cabbage with salsa verde and manchego.
• Venison Racks with rainbow chard and pickled walnuts.
• Agnolotti with burrata, basil, and roast tomato.

Sweet Endings: Dessert at Bacchus remains as delightful as ever, the perfect flavour finale.

• Cucumber Sorbet – A light and refreshing treat with cucumber salsa and elderflower gel.
• The famous Bacchus’ Apple – A unique combination of honey, cinnamon, and blue cheese for the perfect
balance of sweet and savoury.
• Hazelnut – Featuring genmaicha and caramel, this dessert is a nutty, toasty delight.
• Petit Fours – A selection of handcrafted sweet treats.
• Seasonal Gelato – House-made gelato showcasing the best flavours of autumn.

Bacchus is at home in Rydges South Bank, the premier lifestyle and cultural hotel in Brisbane and one truly embedded in the cultural, dining, sporting and corporate life of the city.

Need to know - The Autumn menu launches on March 6.

Bacchus Restaurant is a valued partner of Must Do Brisbane.com