Bacash

Introduction: Recently elevated to one hat by the Age Good Food Guide this South Yarra restaurant deserves to thrive
Ambience: Walls decorated with a couple of Ala Wolf-Tasker's striking works, and some pleasant still life works (for sale), provide a comfortable environment
Service: Very attentive
Food: Michael Bacash's signature entree Garfish and prawn Nori rolls ($19) stuffed with prawn salmon, King prawns and garfish, the head and tail of which decorate the dish, is outstanding with most delicate flavour imparted by the careful addition of ginger, garlic and coriander. The roast pumpkin and goat cheese Agnolotti ($15) are much stronger but also exellently flavoured with sage and a rich garlic brown butter. Mains: The grain fed Filet Mignon ($35) seved as ordered, very rare, was tender and extremely tasty with its port wine juice served with mushroom, onion and potato Dauphin (incorporating cheese). The fish of the day, founder, was surprisingly succulent A handsome bowl of fries and a garden salad completed the meal.
Wine: An adequate list by the glass or bottle but clearly not their specialty
Price: At the upper end of prices but, in my view, worth a visit
Comments: I have no hesitation in recommending Bacash for a very good dinner. A revisit did not quite live up to expectations.The two tiny stuffed Zuchini flowers were disgracefully expensive at $17. The spaghettii Marinara ordinary. The pork belly also a small serve very nice as was the sweatbread entree. The home made icecream less than ordinary but the sticky date souffle really excellent. A patchy dinner - only 15/20!
Score: 16/20