According to John Lethlean, Australia’s sole national restaurant critic, “Choosing the right sea creatures is three-quarters of the battle, and for longer than I care to remember, Bacash has had the best fish in his fridge.” Your eyes, in fact, do not deceive you. A man who has written full time about the myriad of award-winning restaurants throughout this great country of ours since 1996, claims the pinnacle of seafood quality is located here in Melbourne, at 175 Domain Road, South Yarra. How fortunate are we?! Founded in 2005 by operators Fiona and Michael, Bacash stands firmly upon the principle of simplicity by offering Melbourne’s food enthusiasts the finest seafood produce executed to perfection. As well, the award-winning food, which has collected a swathe of Chef’s Hats in ‘The Age Good Food Guide’ from 2005 through to the most recent in 2018, is perfectly complemented by an upmarket, stylish and warm interior dominated by dove-grey accents, a physical space which effortlessly exudes passion and commitment. Hands down, Bacash boasts both the best of the water and the best of the terrain, overlooking the beautiful and lush Botanical Gardens. This eatery is a must-visit for anyone who appreciates the higher levels of the holistic dining experience.

Prior to the opening of Bacash, Fiona and Michael cut their teeth – and most likely their hands as a result of opening countless fresh oysters – in the culinary world of seafood at renowned and acclaimed Carlton institution Toofey’s. Over a decade’s worth of honing their skill resulted in Fiona and Michael earning an esteemed reputation for sourcing and preparing all things fruits de mer.  The couple then decided to relocate south of the river with a diversified menu and a fresh, new look. Voila! A new restaurant imbued with an “uncompromising approach to quality” was born. By now, you are most likely curious as to precisely what dishes are currently responsible for flying the dual flags of unparalleled quality and execution. Fair enough. At the risk of sending the salivary glands into overdrive, brace yourself.

Why not set things into motion with a traditional starter? Yes, indeed, I am referring to oysters. Mind you, these are not your typical run-of-the-mill oysters; these are oysters from a royal lineage. Single-seed Merimbula oysters are served natural with sweet vinegar and shallots. For something a bit more hearty, look no further than the Oysters Bacash – Coffin Bay Pacific oysters grilled with spinach, garlic and parmesan. If scallops are more to your liking, try the seared sea scallops with crème fraiche and chives, pea croquettes and garlic shoots. Fish? Absolutely fish! Imagine this: sashimi-grade yellow-fin tuna served with anchovy-and-tuna mayonnaise, mache leaves and potato crisps. Keep in mind, this is but the beginning. 

Once the appetite has been sufficiently whetted, you are now faced with the nearly impossible decision of choosing a main. You will be teased and swayed by slow-roasted ocean trout, cauliflower cream, mussels, prawns, scallops and calamari, topped off with a parsley sauce. The deep-fried King George whiting, house-made tartare and pommes Dauphine will no doubt motivate you to write a goodbye letter to your local fish ‘n’ chips shop. And for a combination of flavours that has most likely failed to previously pass through the gateway of your lips, try the Lebanese-style snapper fillet, sumac-braised silverbeet, carmelised onion, coriander salad, pine nuts, tahini and currants. And, finally, regardless of anything that your conscience might have to say about it – and/or your stomach, for that matter – dive headfirst into the dessert/cheese menu. This is all that needs to be said. Bacash proudly peddles a selection of house-made ice-creams, all served with a side of sesame nougatine – a grand finale, of sorts.

To perfectly complement this impeccable quality of food is an equally impeccable wine selection consisting of the best of both Australian and world wines. Further to this, if you discover a wine that particularly suits your fancy, you are now able to relive this vinous experience in the comfort of your own home. As of 16 April, 2020, Bacash announced the opening of its next-door wine store, which contains a carefully curated selection of niche and small-batch producers, the result of painstaking work by Fiona and the wine store team. This is to say, of course, that regarding all things food, wine and general hospitality, Bacash offers the full spectrum. Michael and Fiona invite you to experience the warmth, joy and enthusiasm with which they approach their craft and upon which they have built this icon of Melbourne dining. As well, you will be able to tell your friends that you have been gifted with the experience of the best of the best in seafood quality that Australia has to offer. 

Experience an upmarket, stylish and warm interior, a physical space which effortlessly exudes passion and commitment.

The finest seafood produce executed to perfection.


Bacash is proud to present a curated selection of excellent wine from Australia and around the world.

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