Podium Level, Rydges South Bank, Cnr of Grey and Glenelg Streets, South Bank, Phone: 07 3364 0837 Email: info@bacchussouthbank.com.au Website: bacchussouthbank.com.au, Head Chef Massimiliano Mascia; Executive Chef Valentino Marcattilii, Email: sandomenico@sandomenico.it Website: www.sandomenico.it —, The Australian Government will lift mutual obligation requirements for job seekers in South Australia from…, It is time for a serious rethink on the way many of us cook and…, “We need more technologists in the room while policies are formulated,” says the MIT senior.…, Indigenous Pre-Accounting Enabling Program coordinator Dr Guzyal Hill, student Corrine Coombes and Northern Territory Treaty…, Scheme supports research that delivers economic, environmental, social or cultural benefits University of Wollongong (UOW)…, Kyoto University’s seemingly random photonic crystals greatly improve laser scanning Kyoto, Japan — Scanning lasers…, /Public Release. While it sounds simple, the dish is highly complex. Today, the kitchen is run by Valentinoâs grandson, Chef Massimiliano Mascia, however, his grandfather is still found in the kitchen, unless of course, he is travelling the world sharing his love of food; right now, heâs in Brisbane, Australia! View in full. Ristorante San Domenico opened in Imola on March 7, 1970. Uovo in Raviolo San Domenico ai tartufi bianchi Photo: Supplied. Chef Speroni joined Bacchus direct from Ristorante San Domenico just over 18 months ago, bringing with him an extraordinary cache of experience, having previously worked under Marcattilii as Sous Chef, and in his formative years as a Chef de Partie and Junior Sous. Show Map. His residency is the realisation of a career-long dream for Bacchus Head Chef Massimo Speroni â to cook alongside his mentor once again. View in full. Standards have not wavered since. Well, unlike many news organisations, we have no sponsors, no corporate or ideological interests. 2 Michelin-Starred Italian Chef at Wine Pub Pullman Bangkok King Power, from 22-25 February 2017. He will preside over the kitchen of Wine Pub and lead foodies, gourmets and taste-seekers in town to indulge in an exclusive dinner for classical Italian cuisine. Airport Transfers can be arranged by the hotel’s concierge team with the hotel’s limousine service partner. 2 Michelin-starred Chef Valentino Marcattilii at SO - Gourmet-lovers, are you up for a delectable week with two Michelin-starred chef-owner Valentino Marcattilii from Ristorante San Domenico, Italy? The standards have never wavered. And it represents the once-in-a-lifetime opportunity for Australian diners to experience the master Italian flavour-maker at work. Michelin reviewers have long praised Marcattilii’s culinary talent and personality, describing his creations as “inspired and refined”, an innovative fusion of French and Italian style. A standout dish at Ristorante San Domenico (and touted as one of the dishes to âtry before you dieâ) is the Uovo-in-Raviolo â a singular ravioli with an egg inside. From $374. Chef Marcattilii will host SIX (!) Marcattilii will be joined in the kitchen by Bacchus head chef and former protégé Massimo Speroni, realising a long-held dream for the student to cook with his mentor once more. With just five sittings, the upcoming Bacchus residency will be a chance for Brisbane diners to experience a taste of Ristorante San Domenico’s two-Michelin starred haute cuisine, not to mention experience the infectious enthusiasm and charm of Chef Marcattilii himself. SOLD OUT Tuesday September 18 – VIP LAUNCH DINNER – A Night with Valentino Marcattilii, 5-course Degustation (evening only) with Ruinart âRâ de Ruinart NV, Oysters, Caviar & meet Valentino Marcattilii on arrival in Bacchus Bar – $289 per person with paired wines. Is it time for Australians to stop cooking with gas? Born in Mosciamo SantâAngelo in 1954, he moved to Imola in 1960. At 16, he started work at Ristorante San Domenico, as the assistant to one of the great Italian chefs, Nino Bergese. Interested. One of his key philosophies is to respect to the produce, allowing its natural flavours to shine. Ristorante San Domenico o pened in Imola on March 7, 1970. Despite its classic nature, the dish remains a very modern dining experience. BOOKING DETAIL – zach@bacchussouthbank.com.au or phone: 07 3364 0837. Earning one Michelin Star is no mean feat, let alone two. pin. ), in a King Suite with private balcony and be welcomed with a hand-crafted gift by Chef Valentino Marcattilii himself. Hosted by SO Sofitel Bangkok. The standards have never wavered. 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Well, unlike many news organisations, we have no sponsors, no corporate or ideological interests. The standards have never wavered. Trained in some of the finest restaurants in Italy and France, he has become one of Italy’s great chefs, earning a reputation for his simple yet sophisticated “home cooking”. 2-Michelin-Starred Chef Valentino Marcattilii of San Domenico has been invited as the guest chef at Wine Pub by Pullman Bangkok King Power from 22 to 25 February 2017. The Valentino Marcattilii Series @ Bacchus Restaurant, Brisbane. Appeal after men impersonate police officers and steal car – Cambridge Park, Largest number of highly cited researchers in Singapore comes from NTU Singapore for third successive year, UK PM outlines his Ten Point Plan for a Green Industrial Revolution for 250,000 jobs, Prime Minister’s article in Financial Times, University of Helsinki celebrates 13 researchers among world’s most cited scholars, New research to help understand changing glaciers, seafood safety and 3D printing, New online tool helps doctors and nurses make better decisions for individual patients, St. Jude researchers are among most highly cited scientists in last decade, International team to assess climate risks to African cultural heritage, Supporting South Australians through Covid-19. He has cooked for Pavarotti, Liza Minelli, Naomi Campbell & Jean Todt amongst others, and now, he will cook for Brisbane (images available)! From the opening VIP five-course degustation featuring champagne, oysters and caviar through to a delectable eight-course degustation experience, this is an experience all of Brisbane will be talking about. He stood beside Bergese in the kitchen until his death seven years later when he undertook a series of apprenticeships in some of the most renowned restaurants in France – Auberge de l’Ile, Troisgros, Madame Point & Vergé. When he returned he assumed the direction and co-ownership of the Ristorante San Domenico kitchens. Ristorante San Domenico opened in Imola on March 7, 1970. For more information, visit bacchussouthbank.com.au, Two Michelin-Starred Italian Chef Comes To Brisbane. *Subject to availability. SO Sofitel Bangkok. Internationally acclaimed 2-Michelin-starred Chef Valentino Marcattilii from the famed Ristorante San Domenico in Imola, northern Italy, will take up residence at Bacchus Brisbane. The material in this public release comes from the originating organization and may be of a point-in-time nature, edited for clarity, style and length. The a la carte menu features standout cuts and crops from the local region, and flavours from around the world. A Michelin Star is one of the greatest honours a restaurant can receive; it’s a recognition not only of quality but an ability to push the boundaries of the culinary world. Branzino dell’Adriatico in salsa di veraci e olive nere con polenta Photo: Supplied. A standout dish will be Marcattilii’s signature Uovo-in-Raviolo, a singular ravioli with a runny egg yolk inside, which has been called one of the ‘dishes to try before you die’. So, to achieve not one but two of these prized awards is not just impressive, it’s something to be celebrated. A true legend in the culinary world, Chef Marcattilii has dedicated his life to food and family. From the famed Ristorante San Domenico in Imola, northern Italy, Chef Marcattilii has cooked for Pavarotti, Liza Minelli, Naomi Campbell & Jean Todt amongst others, and now, he will cook for Brisbane! has cooked for Pavarotti, Liza Minelli, Naomi Campbell & Jean Todt amongst others, and now, he will cook for Brisbane! 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In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second. All trademarks and rights are owned by their respective owners. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second. The material in this public release comes from the originating organization and may be of a point-in-time nature, edited for clarity, style and length. For a true VIP experience, stay overnight at Rydges South Bank (saves the drive home! We don't put up a paywall – we believe in free access to information of public interest. All trademarks and rights are owned by their respective owners. Ristorante San Domenico achieved its first Michelin Star in 1975, followed by its second in 1977. Chef Speroni has already added his take on this dish to the Bacchus menu, allowing diners the opportunity to sample a taste of what’s to come this September. The standards have never wavered. SOLD OUT Friday September 21 – 5pm arrival – The Valentino Marcattilii 5-course Degustation with a finale drink at Soleil Pool Bar – $179 per person or $269 with paired wines. In July Brian Miller, critic of the New York Times, gave the restaurant 3 Michelin stars: an award that he had never before given to an Italian restaurant. The same year Esquire Magazine defined Ristorante San Domenico “the best of the Year” in the USA. A specialist in degustations, Bacchus offers a range of the multi-plate dining experiences, from seasonal showcases to homages of beef, truffles, seafood and even dessert. clock. Indulge in 4, 6, or 9 courses over a series of 5 nights from 27th - 31st July at Park Society, plus weekend brunches at Red Oven on Sat 30th July and Park Society on Sun 31st July. pened in Imola on March 7, 1970. Bookings are now open for this limited Valentino Marcattilii Series, which will run from Tuesday September 18 through to Friday September 21, 2018. The standards have never wavered. Bacchus offers a range of dining experiences, from seasonal showcases to homages of beef, truffles, seafood and even dessert, with a taste of Chef Speroni’s home in Italy never far from the menu. The restaurant is now run by Valentino’s nephew Chef Massimiliano Mascia, who shares the same passion and respect for his ingredients. SOLD OUT Friday September 21 – 8pm arrival – The Valentino Marcattilii & Massimo Speroni 9-course Degustation, with Oysters & Caviar on arrival in Bacchus Bar – $249 per person or $384 with paired wine, JUST ANNOUNCED: Saturday September 22 – 6pm arrival – The Valentino Marcattilii & Massimo Speroni 9-course Degustation, with Oysters & Caviar on arrival in Bacchus Bar – $249 per person or $384 with paired wine, Cr Ranka Rasic will lead the municipality for the next 12 months after being elected…, Cr Danny Goss has been elected Mayor, and Cr Michael Leaney elected as Deputy Mayor…, As per State Government restrictions, all council buildings will be closed for six days from…, The Borough of Queenscliffe is reminding residents and visitors that they could be fined for…, Join us for a special online event with Paul Zappa on fostering respect and celebrating…, Celebrate the selflessness and kindness of our community and nominate an everyday hero for Hobsons…, /Public Release. At 16 years of age in 1960, Marcattilii began his career as assistant to Chef Bergese, working beside him at Ristorante San Domenico until his death seven years later. Chef Valentino Marcattilii of Ristorante San Domenico in Imola, near Bologna in northern Italy, has achieved such a feat and will be bringing his considerable gastronomic talent to Brisbane for a special one-time-only degustation residency at Bacchus this September. WHO IS CHEF VALENTINO MARCATTILII: A legend in the food world, a true food icon in a world often mad with insta-worthy moments and fleeting flavours, Chef Valentino Marcattiliiâs life is one dedicated to food and family. The Valentino Marcattilii Series @ Bacchus Restaurant in Brisbane will be a dining experience unlike any other. SOLD OUT Wednesday September 19 – The Valentino Marcattilii 5-course Degustation (evening only) – $169 per person or $259 with paired wines. Holding two stars for 40 years is nearly unheard of, which is why chef Valentino Marcattilii is a big deal in his home country of Italy. More than a year ago. Breakfast in Bacchus and late check out is included. 2 North Sathorn Road, Bangrak, Bangkok, Thailand 10500. Jul 27, 2016 at 6:00 PM – Jul 31, 2016 at 10:30 PM UTC+07. The Valentino Marcattilii Series @ Bacchus Restaurant in Brisbane will be a dining experience unlike any other. From the famed Ristorante San Domenico in Imola, northern Italy, Chef Marcattilii has cooked for Pavarotti, Liza Minelli, Naomi Campbell & Jean Todt amongst others, and now, he will cook for Brisbane! So, to achieve not one but two of these prized awards is not just impressive, it’s something to be celebrated. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second. After a series of apprenticeships at some of the top restaurants in France, he returned to assume direction and co-ownership of the Ristorante San Domenico kitchens – and he never looked back. We don't put up a paywall â we believe in free access to information of public interest. ABOUT BACCHUS AND CHEF MASSIMO SPERONI:  Chef Speroni joined Bacchus direct from Ristorante San Domenico just over 18 months ago, bringing with him an extraordinary cache of experience, having worked under owner-chef Marcattilii as Sous Chef, and in his formative years as a Chef de Partie and Junior Sous. Through Speroniâs flavour-lens, the menu features fresh, classically created dishes. He also began to collaborate, consulting internationally with Monterey Plaza (California), Ristorante Donatello in San Francisco, Restaurant La Main à La Pâte in Paris, the restaurant of the Palm Bay Hotel in Miami and the Conrad Hilton in Hong Kong. In June 1988 the Ristorante San Domenico opened in New York at 240 Central Park South, with Valentino Executive Chef. SOLD OUT Thursday September 20 – The Valentino Marcattilii 5-course Degustation (evening only) – $169 per person or $259 with paired wines. Special Announcement: 2-Michelin-starred Chef Valentino Marcattilii at Bacchus Brisbane. A Michelin Star is one of the greatest honours a restaurant can receive; it’s a recognition not only of quality but an ability to push the boundaries of the culinary world. pened in Imola on March 7, 1970. Valentino Marcattilii, insieme al nipote Massimiliano Mascia, seguiranno, infatti, passo per passo, le performance culinarie dei volti noti e premieranno il piatto migliore. His residency is the realisation of a career-long dream for Bacchus Head Chef Massimo Speroni âÂ. special degustation dining experiences featuring his most beloved dishes at Bacchus, from tomorrow, Tuesday September 18 through to Saturday September 22, inclusive. Chef Marcattilii is available for media interviews, please contact Kath Rose as per below. A Michelin Star is one of the biggest indicators of culinary excellence around the world, pinpointing the best places to eat year in and year out. Travel back to the Italian Classical Time with 2-Michelin-Star Chef ‘Valentino Marcattilii’ in the exclusive fine dining night at Wine Pub, Pullman Bangkok King Power from 22 … In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second. Created in 1974, it’s a dish that sounds simple, yet requires a lot of preparation, skill, and high-quality produce. Chef Marcattilii was the first in Italy to introduce the idea of âhome cookingâ in restaurants. It’s a cooking style he no doubt learned from his master, the late, great Nino Bergese – chef to royalty and aristocracy including Umberto II, the last king of Italy.
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