Bacchus chef shuffle

There's been a change of chef at Bacchus at South Bank. Americo Fernandes has been replaced by Mark Penna. For the past three years he's been chef de partie at Aria, before that working at Baguette under Bruno Loubet and with Herbert Berger at London's Michelin-starred 1 Lombard Street. Penna has already set about putting his imprint on the place with a new menu that includes dishes such as kingfish with wild garlic, soft-boiled quail egg, sturgeon caviar, edamame beans and smoked oyster aioli and pork cheek with carbonara macaroni, parmesan custard and slow-cooked hen's egg. Fans of Fernandes' cooking, meanwhile, may have to join the Queensland Club where he's heading the kitchen.