Bhacus Brings the Heat, Sweet & Meat with New Lunch Menu

By Sophie Steiner, November 1, 2023

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Located on the second floor in The Weave – Shanghai's F&B hub on Wuxing Lu – Bhacus Wine & Wood Grill features a warm dining room dominated by an open kitchen with grill and Josper as the focal point. 

Named after Bacchus, the god of wine (as well as fertility, festivity, insanity, divine ecstasy and ritual madness... so all the good stuff) the restaurant also features a walk-in wine room with more than 180 labels, all affordably priced, "so when you come here you can have two, three bottles without feeling ripped off," explains co-owner and chef Eduardo Vargas.

This is why we've always liked Eduardo.

Image by Sophie Steiner/That's

As mentioned, at the heart of Bhacus is the hearth, the grill turning out exceptional wood-fired meats, seafood and – as you are about to find out – much more besides.

We recently stopped in to check out the new lunch and brunch menus (on their huge wrap-around terrace, we may add), headed by the Azul Group’s new Executive Chef Gonzalo Ruiz. 

Image by Sophie Steiner/That's

As we enter the – albeit shortest – season of Shanghai’s best weather, it’s a patio-a-day situation, and there is no better pairing with sunshine than the city’s most colorful Cobb Salad (RMB88).

Arranged in stripes above a bed of lettuce, there’s a meal’s worth of soft-poached egg, barley, potato, avocado, mango, tomatoes and snow peas – all drizzled in a addicting citrus peanut vinaigrette that we would gladly slather on every and anything until the end of time. 

Bonus: All salads can also be upgraded with diners’ choice of protein, selecting from options like Grilled Chicken (RMB28), Grilled Salmon (RMB50)Grilled Flanks Steak (RMB65) and Grilled Portobello (RMB20)

DSC07473.jpgThe Heritage Tomato Salad (RMB68), Image by Sophie Steiner/That's

Image by Sophie Steiner/That's

A zippy teriyaki glaze of sugar, soy sauce and rice vinegar is tempered by grill smoke in the Grilled Teriyaki Chicken Burger (RMB78).

The tender thigh meat is juxtaposed against crisp streaky bacon, a red cabbage slaw and avocado rounding out this BBQ season favorite. 

Image by Sophie Steiner/That's

The name of the game at Bhacus is all things grilled meats, so it’s only fitting there are four different Australian Wagyu M5 steak cuts – from Tenderloin (RMB488) to Striploin (RMB388/250 grams), from Rib Eye (RMB428/250 grams) to Rib Eye on The Bone (RMB988/1 kilo) – all served with pommes frites, chimichurri, pinot noir mushroom sauce, and port black peppercorn jus. 

The steaks are first simultaneously roasted and smoked in the Josper oven, before being finished over open flame and imbued with that necessary smoky char. And that hard sear shows in the meat’s crackly bark, an outer coating comprised of salt, caramelized fat and smoke that locks in the steak’s juicy drippings. 

Image by Sophie Steiner/That's

We wanted to dislike the Foie Gras & Wagyu Beef Rice (RMB188) on principle alone, a wanghong buzzword-stacked dish, complimented by even more lux ingredients like shaved Yunnan black truffle, salmon roe, and organic egg.

Is it really necessary to put all of that together?

In this case, yes. Yes it is. 

An indulgent spoonful, the smoky aroma of grilled Wagyu is augmented by a briny pop of caviar, while buttery foie gras cubes melt into the glistening Japanese long-grain rice kernels.

And Bhacus are generous with the ingredients, ensuring each bite has the optimal balance of umami richness. 

Image by Sophie Steiner/That's

A play on Chengdu’s dan dan mian, the Sichuan Prawn Pasta (RMB88) combines grilled broccoli and succulent prawns in a mala-spiced peanut sauce, one that delectably coats each individual noodle strand. 

Image by Sophie Steiner/That's

Before we jump into dessert (which we highly advise indulging in), the brunch menu has also received a sprinkling of new dishes, our favorite of which is the Seabass Crudo (RMB88).

Coconut milk-laden leche de tigre is elevated by a yellow chili vinaigrette, while ribbons of avocado and crunchy tapioca squid ink crisps add alternating textural contrast. 

Dots of squid ink and lemon gel bring a fair nip of salinity and sweetness, respectively, while a liberal dusting of togarashi shichimi adds that final hit of heat.

Image by Sophie Steiner/That's

Worth getting out of bed for, the Moroccan Breakfast (RMB128) sees a hearty chickpea and lamb trimming cassoulet stewed with a tomato cumin sauce and spinach.

Two organic eggs are baked on top, mirroring the runny egg yolk we appreciate so much on shakshouka

Finally, a crispy lamb saddle and piquant lamb merguez sausage round out the plate, with homemade naan on the side for dipping.

Image by Sophie Steiner/That's

If you still have room (trust us: make sure you still have room), dessert selections span the Sandwich (RMB68) – a nostalgic beach snack of cacao macarone 'cookie' cake encasing homemade Spanish mostcatel ice cream, all dribbled in a sticky dulce de leche sauce…

Image by Sophie Steiner/That's

… to the Pinot (RMB68) – a choux puff piped with white coffee cream, crowned with milk ice cream and milk foam.

A fruity strawberry gel laces its way through the cream, while a sprinkling of dehydrated strawberry powder anchors the pastry to the plate. 

Image by Sophie Steiner/That's

Finally, the newest of the sweet endings – the Muscat (RMB68)  is a guava lover’s fantasy, with guava sorbet perched above a strawberry glacé encasing layers of velvety guava mousse, guava gel and sponge, all sprinkled with hazelnuts, and finished with shards of freeze-dried berry-coated guava meringue.

Interest piqued?

Well, you’re in luck – Bhacus is currently offering a huge discount on their new lunch offerings, giving the people what they want. Every Monday through Friday from 11.30am-2.30pm, all lunch dishes are a whopping 22% off through Dianping.

You just can’t afford not to. 

We’ll see you – and all of Shanghai – from lunch tomorrow at Bhacus. 

Bhacus Wine & Wood Grill, The Weave, 2/F, 277 Wuxing Road, 吴兴路277号2楼.

[Cover image by Sophie Steiner/That's]

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