La Scala Degustation by Chef Massimo Speroni
7 November - 18 November
Chef Massimo Speroni pays tribute to the internationally acclaimed Teatro alla Scala Ballet and its Australian debut.
After introducing special seasonal degustations in 2017 and 2018 including the Queensland Coast Degustation and the Beef Discovery Degustation, Bacchus Head Chef Massimo Speroni has created a degustation very close to his heart, one that pays tribute to the famous Teatro alla Scala Ballet and its first visit to Australia in its 240-year history. Bravo to the QPAC International Series!
The La Scala Degustation is a carefully curated four-course culinary exploration of Milanese cuisine; of course, the Teatro alla Scala Ballet calls Milan home. Created by Bacchus Head Chef Massimo Speroni, also a proud Italian, The La Scala Degustation will be available from Wednesday 7 November to Sunday 18 November and is designed as a pre-ballet dining experience.
Italy’s celebrated Teatro alla Scala Ballet Company (La Scala Ballet) will perform for the first time ever in Australia – and only in Brisbane – as part of the Queensland Performing Arts Centre (QPAC) International Series. Bringing their 110-strong company (including more than 75 dancers) to QPAC’s Lyric Theatre, the company will perform two iconic productions, both much-loved and stunning works of the classical repertoire – Rudolf Nureyev’s festive Don Quixote (7 to 11 and 17 November), and the quintessential Giselle (14 to 16 and 18 November). Qpac.com.au
The Bacchus La Scala Degustation:
- Tongue – 24-hour 75˚ tongue with house-made giardiniera vegetables and white balsamic gel.
- Risotto – served al dente with saffron, osso bucco and gremolata.
- Cotoletta – crumbed and deep fried Torello Rose veal with potato and salsa verde.
- Sbrisolona – almonds, amaretti and zabaione.
- Petit Fours by Bacchus.
The Degustation can be accompanied with paired wines and runs alongside the suite of acclaimed degustation experiences at Bacchus, a testament to the restaurant’s commitment to continually create new and exciting dining experiences. The cost is $110 per person or $159 with paired wines.
Bookings are essential – phone 07 3364 0837 or email Zach@bacchussouthbank.com.au
Bacchus Restaurant is on the Podium Level, Rydges South Bank, cnr of Grey and Glenelg Streets, South Bank
About Head Chef Massimo Speroni
Massimo Speroni joined the multi-award-winning Bacchus in January 2017. He flew in direct from the 2 Michelin-starred restaurant San Domenico in Imola, Italy where he was Sous Chef, working with owner-chef Valentino Marcattilii. He brings with him star-studded experience – having worked at the 1 Michelin-starred restaurant Café le Paillotes in Pescara, under Chef Consultant the acclaimed Heinz Beck from the 3 Michelin-starred La Pergola. At the opening of the five-star Romeo Hotel in Naples he worked under Chef Andrea Aprea and for the high summer season of 2014, he was Head Chef at the Hotel Monte Del Re’s fine dining restaurant.
Massimo’s food leans towards fresh, clean and light classically created dishes.
Don’t miss our Interview with Massimo Speroni from Bacchus.