A bold new menu and an extensive wine list have taken Papua New Guinea’s leading fine-dining venue to the next level.
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Seared duck breast with truffle mash and tangy orange sauce.
Bacchus Restaurant at Airways Hotel in Port Moresby has long billed itself as PNG’s leading fine-dining venue, but a major overhaul of the menu has taken the food to another level, making it the perfect spot for both business and pleasure.
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Bacchus’s famous crépes Suzette are our favourite dish.
Credit: Airways Hotel
Thankfully some old favourites have been retained, and I could not resist the sublime fresh local tuna sashimi and crépes Suzette, Bacchus’s signature dessert that is satisfyingly flambéed at your table.
The new menu includes a wider range of seafood, such as Hokkaido scallops (served with cauliflower cream, butter sauce and truffle oil) and fricasée of lobster, as well as the award-winning Master Kobe wagyu beef. Slightly less ambitiously, I opted for the seared duck breast confit as a main course, with a side of truffle mash. Served with a tangy orange sauce (‘gastrique’), it did not disappoint.
Although the food takes centre stage, there is also a huge wine list, live pianist, and the service remains as attentive as ever.
Bacchus avoids having that ‘hotel restaurant’ feel thanks to being located in an entirely separate building.
Where: Jacksons Parade, Six Mile, Port Moresby
Phone: +675 324 5200
Web: airways.com.pg
Style: Fine dining
Typical price: Mains PGK89–99
BYO: No
In a word: ClassyThis article originally appeared in the January/February 2019 edition of Paradise, the inflight magazine of Air Niugini. See airniuginiparadise.com
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