A journey in sweet decadence — that’s the new dessert degustation at Bacchus Restaurant, South Bank.

Some people, and I am one of them, think that dessert should be enjoyed at the beginning of a meal if you feel like it.  “Life is uncertain. Eat dessert first,” said Ernestine Ulmer, and I have to agree.

However there’s nothing uncertain about Bacchus’ new dessert degustation which is five courses of pure delight created by Head Chef Mark Penna together with Pastry Chef Tammy Cole.  It’s a collection of dreamy dessert decadence with creative surprises and soft creamy centres.  All the food groups – raspberry, chocolate, lemon and dates – are covered and matched with ice cream.  You’ll not be left wanting.

Here’s what to expect –

  • First course is the raspberry panacotta, vanilla cheesecake, raspberries and sorbet.
  • Second is chocolate brownie, hazelnut mousse and Frangelico ice-cream.
  • Then as a mid-course cleanser, lemon sticky polenta, almond scorched buttermilk ice-cream.
  • Starring next, the soufflé apple crumble, cinnamon anglaise, vanilla bean ice-cream.
  • To finish, the sticky date with toffee sauce, prune and Armagnac ice-cream.

Of course Bacchus offers much more than dessert so you can have this joyful selection at the end of the meal but it’s also a great stand alone indulgence or as a late supper.

Try it with a matched flight of wines from the Bacchus wine list which took out Wine List of the Year at the recent Good Food Guide Awards.

Of course the experience at Bacchus starts the moment you walk in the door.  It’s all rather glamorous, with a touch of whimsy.  A drink beside the night lit pool is an interesting way to start or finish your evening.

You’ll find Bacchus on the Podium Level of Rydges at South Bank.