Bacchus is one of the most decadent places in Brisbane to enjoy a traditional English High Tea.
I shared a three-plate high generous selection of sweet and savoury items with my dining companion. We enjoyed ribbon sandwichs like Black Brioche with Chicken and Celery and Smoked Salmon and Dill Crème Fraiche on Tomato Bread.
We were spoilt for the sweet selection, which included two scones, Key Lime, Chocolate and Meringue Tartlet and Almond Dacquoise with White Glaze and Blackberries. The opera slice and glittery raspberry macaron were divine.
The high tea includes limitless coffee and tea from Harney and Sons Fine Teas. You can power up your high tea with a beverage package like Chandon Sparling, Rose Sparkling, Moët Champagne or the ultimate Dom Pérignon Champagne.
The decor of Bacchus makes the experience feel luxe – you’ll be dining on finest William Edwards bone China from England – the same crockery used at The Goring, where the late Queen Mother enjoyed taking High Tea!
The Quintessential High Tea is available every Tuesday to Sunday afternoon at Bacchus.
It’s the perfect way to spoil mum, a friend or to celebrate a special occasion.
Bacchus are happy to accommodate dietary requirements at no additional cost, including people who are vegetarians, vegans and gluten-free.
Reservations can be made by emailing email@example.com or calling (07) 3364 0837.
Bacchus High Tea Menu – Spring 2018
The Spring 2018 Quintessential High Tea menu features the following:
- Freshly Baked Warm Scones
- ‘Bonne Maman’ French Raspberry Preserve
- Lemon Myrtle, Frangipane and Pear Crumble
- Almond Dacquoise, White Glaze, Blackberry
- Key Lime, Chocolate and Meringue Tartlet
- Mango and Vanilla Slice
- Opera Slice
- Russian Tea Cake
- Raspberry Macaron
- Black Brioche with Chicken and Celery
- Smoked Salmon and Dill Cream Fraiché on Tomato Bread
- Za’atar Croissant with Ham & Branston
- Cucumber and Rocket Ribbon
- Selection of Continuous Harney and Sons Fine Teas
Bacchus is at home in Rydges South Bank, a hotel that this year celebrates 20 years of visionary operation, a beacon of excellence immersed in the heart of Brisbane. A rich chestnut and candlelit interior and throws of deep mahogany and marble create a luxurious welcome at Bacchus, designed by LA-based interiors sensation, Tracy Beckmann. Detailed service and a very genuine love of food and wine are the drivers of this restaurant which boasts a series of Degustation options, as well as an a la carte menu of signature cuts and flavours.
While the essence of the Bacchus dining experience remains the same – focusing on inspired modern Australian flavours and dishes – Chef Speroni’s new menu celebrates foods through his own lens, one which leans towards fresh, clean and light classically created dishes. He has also introduced a new layer to the overall menu and dining experience – a Raw+Cured Menu, essentially a starter menu to begin the culinary adventure.
Bacchus is also the home of Dom Pérignon in Queensland, the first and only in Queensland and one of only three venues in Australia.
Bacchus is located at Cnr Grey and Glenelg Streets, South Bank Queensland 4101.
Photo credit: Peter Wallis