Helping Brisbanites find the perfect food-fix
Making a weekend reservation for Bucci is impossible unless done 3 weeks in advance so when the opportunity arose for a Thursday night dinner for three, I jumped at the opportunity to book a table at this modern Italian haven on James Street.
The menu is more than substantial with plenty to choose from. Have a four course extravaganza should your belly allow it with starters, entrees, salads, mains and dessert on offer . The food is simple, fancy and delicious. Order a starter, followed by an entree-sized pasta as opposed to a main-sized pasta as the food is heavy and you’ll want to leave room for dessert. Try the spaghetti with clams or the crab. Check out the specials board for the risotto of the day. Order the dessert platter for two ($14 pp) – a great way to taste a bit of everything. Otherwise order the cannelloni or the chocolate cake. Everything is rich but moreish and should not be skipped – sharing is encouraged.
Service is professional, quick, friendly and extremely helpful – from the phone when you make your booking, to the floor. Bucci gets incredibly busy so make sure you do book and don’t be surprised should you have to wait at the bar. Don’t worry – order a cocktail from their extensive list and have it ready and waiting on your table.
The atmosphere is busy and a little noisy – don’t make a reservation here if you’re looking for a quiet, romantic evening. The decor is clean and modern, and the dimmed lighting sets the tone for an upmarket but intimate evening. Come with a small group of friends and celebrate the end of the week, that much deserved pay rise or handing in that mother -of-an-assignment, or just as an excuse for a fabulous fat night out.
Tips: Book in advance and don’t wear tight pants!
My (dinner) food will cost: salads $18.50-$19.50 / pasta entree size $21-$26 / pasta main size $29-$33 / mains $32-$46 / sides $9 / desserts $15-$20
I want to see the dinner menu
Good for: smaller groups; lunch; dinner; celebrations
Date of Visit: Thursday 12/07/2012
Written: Friday 13/07/2012