THE RYDGES POST
After just one year of trading, Rydges Southbank Bar Restaurant Pool has been awarded two Chef’s Hats in the 2014 Australian Good Food Guide awards.
The AGFG awarded 497 restaurants nationwide with Chef Hats and receiving two hats puts Bacchus in the top 3% of Australian restaurants.
Chef Hats are awarded for food only looking simply for excellence from the restaurant’s Head Chef. The six key areas they use as criteria are ingredients, taste, presentation, technique and value. Here’s a link for more detail on the AGFG website.
Bacchus Head Chef is Mark Penna. Mark was born in Alice Springs and from a very early age set out to make cooking his career. Mark defines his style as “classical with modern interpretations” and when cornered for the ingredients that he can’t live without in the kitchen he simply replied, “Onion, olive oil and lemons.” Now those are fairly classical ingredients, but to show his modern interpretation, Mark’s signature dish is pan roasted Milly Hill lamb loin slow cooked and another he gets rave reviews on is his entrée Carbonara. His take on this classic dish is Carbonara macaroni with braised pork cheek, cured pork cheek, parmesan custard and a slow cooked hen’s egg. Mark’s current feature flavours are freshly grated nutmeg and tarragon.
Here’s what AGFG said about Bacchus…
It wouldn’t be surprising to see the god of food, wine and indulgence himself lounging at Bacchus Bar Restaurant Pool, his South Brisbane namesake. Located on podium level of the Rydges South Bank hotel, this lavish yet inviting venue presents a sensory feast of sparkling chandeliers, rich furnishings, eclectic music and innovative Mediterranean cuisine. Equip yourself with a cocktail or aperitif, direct your gaze to the languid pool or the vibrant open kitchen, and indulge in an ever-changing array of dishes specially matched with the finest local and international olive oils. Chilli red claw ravioli with leek compote, bisque foam and tempura crab claw is but one example that might grace Bacchus’ menu.