Bacash Restaurant


Posted 17th August

Beautiful Bass Strait Scallops @ Bacash

Bass Strait scallop season has officially begun. The Bass Strait Central Zone Scallop Fishery is now tightly managed by the AFMA to ensure the sustainability of this important Australian Industry. At Bacash when the scallops are on we don’t wait for them to come into the market we go straight to the supplier to ensure their freshness and quality. It’s a product that Mike (Bacash) looks forward to and loves to work with.

Book your table now by phoning 03 9866 3566 or making an enquiry on our contact page.

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 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 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