Bucci Restaurant & Bar

Well can I say - cold food is never a good start! I was in party of 10, perhaps I should have sent my cold main back, but when you are in a large group do you really want complain in front of work colleagues who have received their main course, or just suck it up? Well I chose the later and it was best described as dog stuff on the pavement. Jellied Pork belly, imagine pork crackling that wobbles? then the potatoes - stone cold. If I wanted a salad with cold meat I would have gone to the Deli, not a restaurant! We arrived at 1:30pm and the restaurant was busy, but not over run. Most of the clientele, had already ordered main course and we were amongst the last to be served, (not an issue just to illustrate they weren't run off their feet). I think I saw the Pork on a plate at the back of the cookers, keeping warm, but no passion for the description on the menu vs the plated food, no care, no attention to detail and just churn it out!
1 7 years ago (22-12-2017)

Delicious food. Service was excellent and the atmosphere was calm and elegant. Great dinner location with lots of on-site free parking because other shops and offices in the building are usually closed around that time.
5 7 years ago (13-02-2018)

We had dinner here last week and very impressed with the service and food wasn't bad either :) I had the Barramundi Con Panzanella and my hubby had anther seafood dish but cannot remember the name. Bother very nice and went well with a few glasses of white. We'll be back, thank you.
5 7 years ago (19-02-2018)

The lasagne was rich and full of flavour. Needed to be a little more moist but great all round taste. We will be back to try the gnocchi.
4 7 years ago (27-01-2018)

I could not wait to get home to review this restaurant. What a shocker. Group of 12. 2 of the people enjoyed their meal. One of the party thought their Moreton bay bug dish tasted like 2 minute noodles had as a child. My pork belly was $38. It was fatty. The crackling was soft therefore inedible (for me, others may like theirs soft). I like the crackling to be just that...crackling. 3 bites and all the meat was gone. Yes, I did ask if the chef could “crispy” up the crackling.....saw this done on Masterchef by turning the skin face down onto a hot pan...took minutes...no, sorry we cannot make the skin crackling “crackly” for you. Bill was $720 for 12 ...I don’t mind paying for quality so the money is not the issue, it is just that I did not receive quality. Lift your game guys, treat your customers with respect or I feel you won’t be In Business for too much longer.
1 7 years ago (24-12-2017)