Housed in a former Porsche showroom, no expense has been spared on the lavish décor which packs a visual punch at every turn. Featuring frescoes, Roman busts and even unicorns – there is nothing subtle about the approach. From floor to ceiling and from bar to bathrooms – it’s impossible not to stop and stare and the glowing, back-lit slab of onyx that serves as the bar creates a mesmerising focal point, designed to evoke the mythical power of King Midas.  

This commitment to the concept continues with the cocktail list. Inspired by the ancient Mediterranean art and Greek and Roman mythological figures this list provides the opportunity for dramatic story-telling from the staff and results in cocktails served in bespoke glassware with meticulously hand cut and individually stamped ice cubes. Many vessels are custom made by London design studio Sofia Ceramics – and the hand-made quality of these vessels mean they feel incredibly tactile to hold. Cocktails tend to be pared-back with many of the drinks clarified to give them a modern aesthetic – but with decadent creamy mouth feel more befitting of the surroundings. 

Along with other restaurant bars within the Caprice group – the team here have access to the Caprice Lab, which allows them to make many homemade ingredients at scale. They also work closely with the kitchen team, meaning garnishes can become even more elaborate – such as the tiramisu-infused Negroni served with a delicate tuile garnish made by the pastry chef.  

The spirits list is just as decadent and the bar boasts some incredibly fine and rare bottlings. They have the largest collection of Lake’s whisky – with some bottles that are the last remaining in the world. They also make their own Bacchanalia gin and bespoke bitters. A 650-bin wine list includes Greek selections such as a £1,100 mystery wine from Liber Pater, or even more luxurious options including a £15,000 1989 Petrus. 

The music played at Bacchanalia features DJs, opera singers, and a traditional Greek band on Sundays – with all genres melded together to add yet more layers to this extravagant night out. 

Behind the scenes, there is careful consideration across many elements of the business to minimise the overall impact on the environment. Energy efficient lighting, water conservation methods, complex waste management including composting and recycling, and consideration for air quality within the venue all factor into this commitment. As a business, they work with Eco Spirits and utilise their eco-totes which massively reduces the need for single use glass, while an onsite glass crusher then minimises collection requirements. 

The staff training is in-depth and stretches over four weeks for new team members. It covers all elements of service and immediately sets their staff up for success. Senior staff mentor new recruits to ensure they feel supported throughout. They also provide English lessons for those staff wishing to improve their language skills. There is 24 hour access to mental health support freely available plus staff are eligible for heavily discounted gym memberships. There are frequent coffee chats plus more structured career development meetings with management – and this time commitment has really paid off as within a year there have been seven internal promotions. Every day, pre-shift the in-house chefs prepare and cook fresh meals daily, offering a wide selection of fruits, vegetables, as well as hot meals and soups to ensure all the staff are just as well fed as the guests.