At The Pass with Bacchus


At The Pass was an intimate behind-the-scenes experience at the award-winning Bacchus Restaurant with Head Chef Massimo Speroni. Sampling highlights from the new dining experience, The Queensland Coast Degustation, highlights of the menu included freshly shucked rock oysters with with finger limes and soyStradbroke Island cuttlefish with Queensland mango, lime and chive and Moreton Bay tiger prawns, goldband snapper with crescenza cheese and lemon