Bacchus isn’t known for doing things by halves.

A hotel restaurant that’s actually worth frequenting, this opulent South Brisbane eatery with its sumptuous design and chestnut-colour palette, harnesses the firepower of Rydges South Bank to deliver a level of service hard to find elsewhere in town.

Chef Massimo Speroni’s menus are just as audacious, and include an ongoing series of seasonal degustations. The latest is his Egg Degustation menu. Launching this week to celebrate Easter, it’s custom-designed to break your grandma’s Lenten promises.

Think blini served with specially imported Sterling caviar; cured Shark Bay scampi with blue Shark Bay caviar; and textured asparagus with kaffir lime and quail egg.

You probably get the theme here: every dish involves egg or a variation thereof. Still, despite the off-the-wall creativity this is a carefully considered spread. The later dishes include braised duck with sous vide egg and parsnip foam; and rabbit served with mushrooms, Jerusalem artichoke and ginger jus. Dessert is the Instagram moment: a giant white chocolate half-egg stuffed with camel curd, and passionfruit for yolk – the whole thing comes on a nest of smoked chocolate.

Throughout, gun sommelier Andrew Giblin peddles a bunch of wines that are a touch off the beaten track. The scampi comes with Grosset’s Springvale riesling, which is just that little bit gentler on the palate than the slate-driven Polish Hill the winery is famous for. The duck is matched to a Greywacke "wild" Marlborough sauvignon blanc that will wash away all your gooseberry nightmares.

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To complete the experience, maître d' Kevin Puglisevich and his floor team blend in their usual brand of detailed, generous but ultimately relaxed service.

If you push the boat out just once this Easter, this is a great way to do it.

The Bacchus Egg Degustation dinner runs March 22 to April 14. It’s priced at $189 per person, or $269 per person with wines. Book online here.