Meaning cave of the goddess of food and wine, recently opened Buca Di Bacco is bringing a unique Italian flavour to the popular Broadbeach restaurant precinct.
Head Chef Christopher Norris has handcrafted a menu comprising of locally sourced seasonal produce after spending time in Italy honing his craft.
Specialised breakfast dishes include Italian-inspired Caprese Toast (made up of artisan sourdough with avocado smash, fresh mozzarella, cherry tomato and fresh basil leaves, finished with a sticky balsamic drizzle) and a never-seen-before Peanut Butter Porridge which is bound to be popular in the cooler months to come.
In the spirit of keeping things Italian, mini breakfast pizzas are also on offer.
For lunch and dinner, Italian street food has proven popular. Buca Di Bacco’s signature share plates include Truffle Mushroom Arancini Balls, Pork Puffs with Salt and Vinegar Crystals and Crumbed Mushrooms with Rosemary Salt.
For those in search of an interesting combination, why not try lasagna stuffed baby peppers for a modern spin on a traditional favourite.
Of course, when dining in an Italian restaurant, it would be remiss to go past an authentic pizza.
Top picks include Salsiccia – mozzarella, Italian pork and fennel sausage, cream, broccoli, chilli, parmesan and fresh basil or Philly Cheese Steak – tomato, mozzarella, roma tomatoes, shaved beef, two-toned peppers, red onion, jalapeños, cheese sauce, and rocket.
Perhaps a delicious pasta is more your style; for those keen on the real deal, Spaghetti Sciué Sciué is made up of fresh tomato sauce, sweet basil, heirloom tomatoes, touch of chilli garlic, and shaved parmesan cheese.
To wash it all down, an extensive, hand-picked wine list graces the bar including several Italian stunners.
Inspired by their Italian heritage, Buca Di Bacco is family owned and operated with a vibrant atmosphere and beautifully presented drinks and meals.
La buona cucina!
HOURS: 7am to 10pm daily.
LOCATION: 24-26 Queensland Avenue, Broadbeach (underneath the Phoenician Resort).
Words and photos by Kirra Smith.