Race into Bacchus for their new mushroom dessert
Foodies and Mario Kart lovers rejoice! There’s no dodging this.
Springing up in Bacchus this September is a mushroom-shaped dessert you’ll be racing to try! In paying homage to Queensland’s strawberry season, this South Brisbane restaurant has released a stunning toadstool dessert especially curated by head chef Massimo Speroni.
Now available, this dessert fills crunchy meringue with strawberry salsa, and caps it off with an indulgent strawberry and chocolate mousse dome coated in strawberry gel! Served with a chocolate soil base and scoop of strawberry sorbet, this is one dessert every foodie needs to try.
Ready for something savoury to start, foodies? Then kart on in to enjoy the rest of Bacchus’ spring a la carte menu, which boasts a number of tasty savoury treats!
Starring in this Grand Prix of spring dishes is the pecorino bottoni created by chef Speroni in collaboration with Italian chef Salvatore Aprea. Imagine black peppered pecorino bottoni pasta served with fresh mussels, broad beans, confit tomato, lime zest and mussel sauce.
Coming equal first place in our eyes is Bacchus’ new spaghetti dish, which elevates everyone’s favourite pasta by featuring a regional La Rustichella d’Abruzzo spaghetti topped with stunning pea puree sauce.
Also joining the spring a la carte menu is chef Speroni’s latest creation, a celeriac and roast potato broth that both vegans and meat-eaters will love. Simmered in a delicious soup made with roast potato and lemongrass, this celeriac dish is cooked sous vide alongside flavoursome beetroot juice and ginger.
Spring will also see old favourites return to the menu, including Bacchus’ revered champagne lobster served in chardonnay sauce, the hiramasa kingfish topped with green apple, celery, and cucumber, and a sumptuous lamb with herb salad and sumac.
Have you caught our drift, Brisbane? When it comes to courses both savoury and sweet this spring, Bacchus in South Brisbane is the place to be.