The event, which saw over 400 people in attendance, was the culmination of 12 months of hard work by the Red PR and BACCHUS teams, and a vision by BACCHUS owner Eric Lau to bring LA luxe to Brisbane CBD.

Brisbane media, bloggers, VIPs and even national celebs sipped Moet & Chandon all night, whilst enjoying eccentric entertainment from champagne pouring aerial angels, bubble babes, acrobats, fire twirlers and many more! Guests were also invited to try on jewels from Stefano Canturi’s 25^th anniversary collection valued at close to $500,000.

So how do you launch one of Brisbane’s most anticipated restaurant and bars? Well, I can’t give away ALL of our secrets, but here are some of the key ingredients that made the event a red hot success;

–          A high end, luxurious venue

–          An A list host, such as Masterchefs Matt Preston

–          Free flowing Moet and Chandon and top of the range spirits and beers

–          Quirky entertainment

–          Decadent tasting stations (oils, cheeses and desserts),

–          A guest list filled with Brisbane’s most fabulous media, VIPs and food lovers

The long awaited launch of BACCHUS brings with it a whole new (much needed) experience of dining for Brisbane foodies.

From the luxe interiors (designed by LA interiors Queen Tracy Beckmann), through to the stunning pool terrace area, BACCHUS has already started to cement itself as Brisbane’s premier bar, dining and functions venues.

The menu was conceptualized by Rydges Executive Chef Dominic Rose and implemented by BACCHUS Head Chef Americo Fernandes, incorporates locally sourced olive oils that are matched to the key flavours of each dish, making a subtle, yet flavoursome impact in each dish!

We have been lucky enough to try the menu for ourselves here at Red PR and have put together our MUST HAVES below…

RED RECOMMENDS:

Chilli Red Claw Ravioli

LEEK COMPOTE, BISQUE FOAM & TEMPURA RED CLAW

OIL MATCH: Coratina

Pan Roasted Duck Breast

BEETS, SHALLOTS, SOUR CHERRIES,

HEIRLOOM CARROTS & PEPPERED MASCARPONE

OIL MATCH: Arbequino

Pan Fried Mulloway

VONGOLE RAVIOLI, PEA COULIS, BROAD BEANS,

ARTICHOKE BARIGOULE, CRISP PROSCIUTTO

OIL MATCH: Picual

Chocolate & Pear

WARM ALMOND ICE CREAM

Deconstructed Tiramisu

COFFEE ICE CREAM