Media

The Age Good Food 2007 - 15/20
This buzzy King's Domain bistro oozes polish right down to the banquet seating....Then there are the fruits of the sea, keynote of Michael Bacash’s kitchen. It would be unfair to earmark this palce only for the beautifully cooked fish dishes — the carnivourous tastes of grown up grammar boys are well catered for here — yet this is where it earns plaudits.

Bob Hart 2004
...."it's one of his (Michael Bacash) deliciously unadorned fish dishes-New Zealand Flounder-that creamed the opposition to emerge as principal piscatorial representative among the Ten Great Dishes of Melbourne"

Dish it up - John Lethlean. April 2007
Choosing the right sea creatures is three quarters of the battle and, for longer than I care to remember, Bacash has had the best fish in his fridge. He’s a pedant for Poisson. Take the perfect flounder: it gets a criss-cross scoring, is cooked on a flat plate with olive oil and seasoning, and is sent out to the dining room with a piece of lemon, a bowl of French Fries and a nice little salad. That’s your fish of the day. Two condiments are offered, but with a fish as good as flounder, think twice before applying either.

Stephen Downes February 2007
...."Bacash is a veteran Melbourne Table these days. You’ll get some of our town’s best simple seafood cooking. Chargrilled Baby Calamari; herb flecked and cooked just right, it was exquisite eating. The flounder was brilliant"

Rita Erlich Qantas Magazine May 2007
.... "The entrees are brilliant....The cooking is precise, skilled and imaginative, the flavours deliciously balanced..the grilled flounder is perfectly simple and simply perfect...a well chosen wine list, delicious desserts and friendly waiters."