After introducing special seasonal degustations in 2017 including The Truffle Degustation, Caviar Degustation and Queensland Coast Degustations, Bacchus Head Chef Massimo Speroni has created what just may be the perfect Autumn flavour adventure – The Beef Discovery Degustation, a journey from head to tail
Launched to coincide with Beef Australia, the country’s national beef expo held in Rockhampton every three years and an event hailed as one of the world’s great beef cattle events, Bacchus Restaurant has launched its autumn seasonal degustation, focusing on, you guessed it, beef.
The Beef Discovery Degustation is a discovery of beef cuts and flavours as well as different cooking methods from classic to modern, taking diners from the head, with a standout tongue, cheek and sweetbread dishes, to the tail. By creating nine very different dishes, all celebrating elements of beef, Chef Speroni says he hopes to prompt diners to think differently about beef, to encourage them not to view beef as just steak.
To compliment the tasting menu, Bacchus Sommelier Andrew Giblin has matched the degustation with signature and rare wines from the restaurant’s feature winemaker, Kay Brothers, including a multi-award-winning Grenache, three vintages of Hillside Shiraz and two vintages of Block 6.