Who says fine dining is dead? Here, in this softly carpeted South Brisbane temple of indulgence, the menu by chef Massimo Speroni, most recently of a two-Michelin-starred restaurant in Italy, runs to foie gras, scallops in Champagne with oyster sauce and an $82 500g rib-eye on the bone, delivered by a team of attentive waitstaff.

Located above ground at Rydges, South Bank, Bacchus is away from the hubbub of the popular tourist area – a cloister of calm with guests nestled in comfortable chairs at tables that are well-spaced to allow for privacy.

Much effort has been put into curating premium produce and ensuring guests are informed, with detailed menu descriptions of provenance.

Start with Fraser Island crab with avocado and pesto, or perhaps Hawkesbury duck ravioli. Main courses include venison loin with parsnip puree, horseradish and coffee powder, and seared fillet of kingfish teamed with corn served three ways (popped, grilled,creamed), sour cream, quinoa and lime.

As well as the standard menu, there is a selection of raw dishes such as snapper carpaccio. And to match the array of food, the broad, global wine list has something for all tastes.

Finish with chocolate fondant tart or a delicate coconut cheesecake, or take a look over the cheese trolley – an old-world touch at a special-occasion restaurant that aims high. 

Must-eat dish: Seared fillet of kingfish
Instagram: @bacchusbrisbane