From the gallery to your plate; the South Bank restaurant dishing up modern art
In a celebration of all things spring, Bacchus has unveiled menu additions that look almost too good to eat.
Head Chef Massimo Speroni designed the new dishes to echo the flavours and freshness of spring and summer, with new raw dishes, mains, and desserts set to wow diners – and their Instagram followers!
For those who like their fish raw and their beef rare Bacchus’ new crudo offerings include fresh faves like cured Ora king salmon with sour cream, dill, and dill caviar, and a Rangers Valley beef carpaccio with parmesan, lemon and mustard dressing.
Moving onto mains, where Chef Speroni’s experience at the two Michelin-starred Ristorante San Domenico in Bologna shines through. Using Vialone Nano rice from Verona, his new risotto dish features San Daniele prosciutto, rocket and basil pesto is a work of art in the eyes and the mouth! The Milly Hill lamb (another culinary masterpiece) wrapped in cabbage and served with burnt leek, black garlic, and mushrooms, is as striking as a Picasso.
Whatever you do, leave room for dessert! Known for their Dessert Degustation, Bacchus’ new additions are beyond gram-worthy. The new dessert dishes include Apple, with mousse, caramel, and yuzu, and Coconut on the Beach, a cheesecake-based plate with lime and butterscotch – beach, please!
If you’re yet to experience Bacchus’ next-level dining experiences, their new menu additions are the perfect excuse to pay a visit- please do touch the art!