Longtime head chef Guy Grossi has left Bacchus, a celebrated Melbourne restaurant. Replacing him is Massimo Speroni, a chef with extensive experience and Michelin training. Speroni is implementing a new menu centered around comforting dishes. This menu emphasizes and highlights high-quality ingredients sourced from Australia’s top farmers and suppliers. The focus appears to be a shift towards showcasing local produce. Speroni’s appointment signals a potential evolution for the Bacchus dining experience while maintaining a dedication to culinary excellence. Diners can anticipate a menu reflecting Speroni’s skills and passion for showcasing Australia's bounty.