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The Easter Degustation by Bacchus Restaurant

22 March - 14 April

bacchus easter

Limited Easter Degustation from 22 March to 14 April 2018

Following the standout seasons of The Truffle & Caviar Degustation and this year’s Queensland Coast, Bacchus Head Chef Massimo Speroni has announced the next indulgent culinary adventure at the award-winning restaurant will be The Easter Degustation.

The Easter Degustation is the latest seasonal food journey from Bacchus Restaurant flavour-maker, Head Chef Massimo Speroni.

“The Easter Degustation has been inspired by the history of the traditional Easter ‘egg’, and the range of traditions and rituals that celebrate Easter from all around the world, so it is with great joy that we have created this seven couse degustation,” said Speroni.

The Easter Degustation has been created using eggs from the sea and the land, with a focus on Australian producers.

7 courses of The Easter Degustation:

  • Blini: first course is a classic old-style Russian dish – Blini served with sour cream and Sterling caviar. Chef Speroni uses Sterling caviar as it has more body than others, and is the perfect dish to begin a degustation paying tribute to the egg.
  • Scampi: this beautiful sweet and buttery seafood from Western Australia is served raw with it’s own blue-coloured caviar.
  • Asparagus: as the perfect flavour-match for the egg, local seasonal asparagus is served with different textures of free range chicken eggs (boiled and cured), plus a poached quail egg.
  • Duck: larger than a chicken egg with a white shell and light yellow yolk, Chef Speroni serves this egg dish sous-vide with braised duck leg, parsnip foam and black garlic.
  • Raviolo: this extraordinary dish features uovo (runny egg yolk) in raviolo with ricotta, spinach and black truffle and is Chef Speroni’s tribute to Valentino Marcattillii, the owner of San Domenico Restaurant in Italy, Speroni’s mentor and friend.
  • Rabbit: this dish is simply mouthwatering – rabbit served with sauteed mushrooms, Jerusalem artichokes and jus with a touch of ginger.
  • Egg: the finale dish of the degustation is very special – a dessert featuring an egg-shaped mousse, served with fresh Queensland camel cheese, with the yolk made from passionfruit jelly with a chocolate nest.

The Easter Degustation menu can also be accompanied with paired wines and runs alongside the suite of acclaimed degustation experiences at Bacchus.

The cost is $189 per person or $269 per person with paired wines and is available only from 22 March to 14 April 2018

Don’t miss our Interview with Massimo Speroni from Bacchus.

Bookings are essential – phone 07 3364 0837 or email georgia@bacchussouthbank.com.au

Bacchus Restaurant is on the Podium Level, Rydges South Bank, cnr of Grey and Glenelg Streets, South Bank


22 March
14 April
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