Bacash Restaurant

Blog

Posted 26th December

Merry Christmas

Hi Everyone,

We are closed for our Christmas Break.

Re-Opening for Dinner on…..

Tuesday 5th January

Happy New Year

Michael and Fiona Bacash

Posted 28th July

Bacash Revamp 2015

Contracts are Signed.

Dates are Set.

Molecule have designed a fantastic new interior, and Builders CBD, will be transforming our restaurant over 3 weeks from mid September 2015.

The brief is simple. Understand who we are and what we are passionate about and without going over the top, give our space a contemporary feel that will see us comfortably placed amongst Melbourne’s Best.

We will be closed from Monday 14th September 2015 and Re-Opening for dinner on Tuesday 6th October 2015.

 

Posted 13th May

Thienot

Thienot is perhaps the youngest Champagne house. It’s namesake and founder Alain Thienot along with his children Stansilas and Garance have built a house faithful to the core values of Champagne; quality, modernity and luxury. Alain’s experience as a grape broker in champagne guaranteed an extraordinary supply of wines. I think what appealed to us at Bacash is the family nature of Thienot and the unqualified enthusiasm for their house. The style is modern, fresh and exuberantly fruity with underlying toasty richness.

Posted 24th March

Prancing Horse Chardonnay 2010 – Mornington Peninsula, Victoria

Prancing Horse Estate are pioneers of biodynamic winemaking on the Mornington Peninsula. Their property is surrounded by bush and pasture and oversees Western Port Bay and Bass Strait.

They are committed to a sustainable agricultural path and in the vineyard, meticulous shoot thinning and canopy management leads to low yields and optimum fruit quality. Their fine wine obsession has led to partnerships with leading exponents of biodynamic winemaking – Pascal Marchand in Burgundy and Patrick Piuze in Chablis.

The Prancing Horse embraces the qualities we seek to capture in our wines here at Bacash – elegance, complexity, excitement and power. In applying organic and bio dynamic practices they seek to maximise the flavour potential and fruit balance in their vineyards.

This 2010 Chardonnay is a well-balanced, easy drinking white – perfectly paired with food or by itself.

“Light straw-green; an elegant and finely tuned wine, with subtle barrel ferment inputs into a relatively light-bodied palate; the flavours are of white peach, melon and fig until citrusy acidity comes through on the finish.”
James Halliday, Australian Wine Companion

Posted 24th February

Feature Fish

They say there are plenty of fish in the sea. And Bacash know where the best ones swim.

Our feature fish dish this month is…

Lebanese Style Baby Snapper Fillet with Sumac Braised Silverbeet, Caramelized Onion, Coriander Salad, Pine Nuts, Currants and Tahini

Suggested Wine Pairing: 2012  Jean Marc Pillot ‘Le Haut des Champs’, Bourgogne