Vivat Bacchus
About Vivat Bacchus
If you love fine wine and fine food - in that order - then you should run and not walk to Vivat Bacchus right this minute. Dedicated to the god of wine, Vivat Bacchus is not only a place for fine dining. It has a passionate dedication to the best of the grape. You will be invited to visit the three wine cellars, one each for red, white, and champagne, to choose bottles to complement your food. Take your time - they hold around 6000 bottles with 250 different labels. Later you might like to visit the cheese cellar to choose among eighty local and imported cheeses to savour at the end of your meal. Oh! The meal! Right. The Head Chef is Robert Staegemann, formerly of Launceston Place Restaurant, who offers a menu that’s a scrumptious amalgam of classic French and dishes influenced by cooking cultures from all over the world. Choose starter of cured foie gras with plum chutney and toast, main course of roast breast of guinea fowl with papardelle pasta, crispy pancetta and red wine glaze, and pud of banana creme brulee, or just the aforementioned cheeses with port. The ambience is smart and sophisticated with decor that will pleasantly remind you of wine cellars decorated with labels and labelled bin ends.
Full a la carte
Starter
Seared scallops, fennel pannacotta and saffron oil - £8.50Artichoke prosciutto and rocket salad with shaved truffle percorino - £7
Cured foie gras with plum chutney and toast -£10
Penne pasta with Girolles roast baby shallots and butternut broth - £7
Main Course
Grilled sardines with lemon garlic and parsley butter - £14Pan fried sea bass with basil mayonnaise - £16.50
Roast breast of guinea fowl with papperdelle pasta crispy pancetta and red wine jus - £15.50
Grilled sirloin steak with pont neuf and a choice of bearnaise, green pepper, shallot jus or roquefort butter - £16.50
Dessert
Banana creme brulee - £5Chocolate tart with praline creme chantilly -£5.50
Flavoured Don Pedros - £7