dunedin restaurant



On this occasion it was oven-baked blue cod with red-capsicum, coriander and caper vinaigrette ($32). My companion chose this and was full of compliments for a disk delicately cooked. Vegetables accompanied this at no extra cost. I opted for a mains off the entree list: Thai-style bouillabaisse of fresh steamed mussels, blue cod, squid, coriander and coconut cream ($29). This is a very tasty fish stew, with the Thai spices giving bite but sufficiently softened by the coconut cream, so that the gentle seafood flavours are not overwhelmed.

To follow, we shared a rhubarb creme brulee ($11.50), which I tend to think of as Bacchus's signature dessert. It sets a high standards and demands company. A glass of Church Road Reserve Noble Semillion 2002 ($9) rose to the occasion - a luscious, honeyed drop of liquid gold.

Coffee is always dependable at Bacchus, and we finished with a couple of bracing long blacks, which were strong enough to send us out, suitably fortified, to face the madding crowds again.