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01/10/2026
Our w**e list is full on delicious w**es, curated from across the globe.
We’re thrilled that the 2026 Australian w**e list awards agree. This year Bacash was awarded three w**e glasses.
Australia's W**e List of Year Awards
30/09/2026
Join us at Bacash this Friday, 2 October, for a degustation paired with cool climate Pinot Noir and Chardonnay from Attwoods W**es.
Working with close-planted vineyards around Ballarat and the Macedon Ranges, Attwoods draws on the Victorian Central Highlands’ continental climate and w**emaker Troy Walsh’s experience in Burgundy.
Before establishing Attwoods in 2010, Troy worked as a sommelier in some of London’s leading Michelin-starred restaurants, then followed his love of Pinot Noir to Burgundy.
A few seats remain. Book your place at the table.
27/09/2026
Ch*****ne Season with Fiona
Nothing says the season’s turned quite like a great glass of bubbles. Fiona’s pick right now: the Laherte Frère Ultra Edition, paired with Merimbula rock oysters.
Crisp, mineral, and made for the occasion - come sit at the table and let Fi talk you through it.
20/09/2026
King prawn & leek tortellini, served in a prawn bisque.
Each piece of pasta is rolled by hand by Michael, made fresh each day and finished with a rich, buttery bisque. A Bacash classic, done properly.
14/09/2026
In the kitchen with Michael, and this time we’re cooking octopus.
Expertly prepared, char grilled, served with saffron aoli and pickled fennel. This is octopus prepared right.
06/09/2026
Michael may have taught Max maths, but these days, they’re still teaching each other a thing or two.
Max and Fiona are the familiar faces front of house, while Michael is in the kitchen, doing what he’s done for years: making the food that keeps people coming back.
Here’s to the dads who teach us, challenge us and keep us learning.
Happy Father’s Day from all of us at Bacash.
03/09/2026
Good food is simple, as proven by our flounder. Fresh, beautifully cooked, and left to speak for itself.
27/08/2026
We were delighted to welcome Cathrine from .maisonneuve to Bacash for her first visit to Australia.
A special evening exploring the w**es of Cahors, with Cathrine sharing the story behind the domaine and the w**es we poured.
If you missed last night, you can still find Domaine Cosse et Maisonneuve on our w**e list. Come in and have a taste.
22/08/2026
Bacash may be known for its fish, but there’s something special about the thought behind our duck breast.
Sous vide duck breast, carrot cream, radicchio with blackcurrant vinegar.
Topped with garlic flowers hand picked by Michael and Fiona, this dish has earned it’s own place on the menu.
18/08/2026
New on the menu.
Char-grilled octopus, saffron aioli. When the produce is this good, there’s no need for fuss.
Now serving at Bacash.
16/08/2026
Ice cream’s been on the Bacash menu since day one — churned in-house on a custard base. Some of you will remember the Halva from 3 Habibis. Today we’re adding pistachio and chocolate to the lineup. Pick one, or go for all three.
12/08/2026
Seared Abrolhos Island Scallops with Jerusalem artichoke cream and seasonal mushrooms.
Don’t forget to mop up the rest of the sauce.
01/08/2026
Another w**e from Fiona.
’s Bourgogne En la Place is a delicious, foot-stomped Pinot Noir that’s juicy, vibrant, and made for pairing with our duck, served with carrot purée and fresh figs.
30/03/2026
This Easter, Bacash is open on Good Friday, Easter Saturday, and Easter Tuesday. From entrées of oysters, nori rolls and fish crudo, to excellent spaghetti marinara and fish mains, our speciality seafood menu offers a delicious array of choices. Make this Easter one to remember. We look forward to celebrating with you.
24/03/2026
Discover the depth, diversity and excitement of modern Greek w**e at our very first Greek W**e Dinner - a dedicated celebration of the w**es redefining Greece. Join us for a tasting of four acclaimed Greek producers with a compelling line-up of w**es: Santorini’s Argyros Estate and Gaia W**es, Thessaly’s Ktima Zafeirakis, in the foothills of Mount Olympus, and Northern Greece’s Thymiopoulos Vineyards, in the foothills of Vermio Mountain. This tasting brings together the people, places and philosophies shaping one of the world’s most ancient w**e cultures, and some of Europe’s most promising producers today.
Join us on Tuesday the 28th of April, as we welcome Sevasti Mpoumpouki from Ktima Zafeirakis and Hellenic w**e connoisseur Eleni Blouchou to take us on a unique journey of Greek w**e.
Book now: https://bit.ly/479Vojr
Address
175 Domain Road
South Yarra, VIC
3141
Directions to Domain Road South Yarra can be accessed by both public transportation and driving.
For public transport, take the train to South Yarra Station and then transfer to Tram number 8 towards Toorak. Alight at the Domain Road/Botanical Gardens stop and walk towards Domain Road.
For those driving, take St Kilda Road and turn onto Alexandra Avenue. Keep left until you reach Anderson Street, then turn right onto Domain Road. Limited street parking is available in the surrounding area, but there are also paid parking lots nearby.
Upon arrival at Domain Road, the seafood restaurant should be easily noticeable in the area.
Opening Hours
| Monday |
12pm - 3pm |
|
6pm - 11pm |
| Tuesday |
12pm - 3pm |
|
6pm - 11pm |
| Wednesday |
12pm - 3pm |
|
6pm - 11pm |
| Thursday |
12pm - 3pm |
|
6pm - 11pm |
| Friday |
12pm - 3pm |
|
6pm - 11pm |
| Saturday |
6pm - 11pm |
| Sunday |
12pm - 3pm |
|
6pm - 11pm |
Alerts
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What people say
Seafood restaurants are known for their fresh and flavorful dishes that tantalize the taste buds. Bacash Restaurant, located on Domain Road South Yarra in Melbourne, is a seafood restaurant that truly stands out from the rest. With its impeccable service, elegant ambiance, and delectable cuisine, it's no wonder why Bacash has become a favorite among locals and tourists alike.
One of the standout features of Bacash is its impressive wine selection. Customers rave about the curated Bacash Wine Christmas Gift Packs which make gift-giving effortless. The 2020 Bourgogne from the village of Les Chataigniers is particularly noteworthy with delicate aromas of orange peel oil, spice, and apple, and a mouthful of intense fruit and perfect acidity. It pairs perfectly with grilled Rockling and Tomato, Feta & Fig and Olive tapenade.
The restaurant's plush booths create a palpable sense of occasion that makes any meal feel special. Whether it's a midweek meal with old-moneyed mates or a romantic dinner for two, Bacash delivers an unforgettable dining experience. The Hazelnut Mille Feuille with toasted almonds, white chocolate Chantilly & dark chocolate sorbet is just one example of the decadent desserts that await you at Bacash.
Overall, Bacash Restaurant is a must-visit destination for anyone who loves seafood or fine dining in general. From its exceptional wine selection to its impeccable service and delicious cuisine, this restaurant truly has it all. Book your reservation today to experience the magic of Bacash for yourself!
