Chef Speroni's Sabbatical: New Era for Westin Brisbane

Massimo Speroni has taken on the role of executive chef at The Westin Brisbane, overseeing three distinct dining outlets. This follows the closure of the previous restaurant, Settimo, in February. Speroni, who has a notable background including experience at a two-Michelin-star establishment in Italy, has introduced a new restaurant named Batica in mid-July, located in the former Settimo premises.

Batica's concept is rooted in the idea of a sabbatical, emphasizing comfort and a connection with customers and suppliers rather than fleeting trends. While retaining some of the previous restaurant's ambiance, Batica has been re-envisioned with a warmer, more homey feel. The menu, co-created with head chef Manuele Erriu, highlights a wide array of local Australian produce, with a particular focus on seafood and beef, reflecting the chefs' origins and discoveries in Australia.

Dishes range from emu tartare and Rocky Point blue grouper to various steak cuts. The beverage program has also been updated, featuring local wines and an emphasis on mocktails to align with the hotel's wellness branding. Batica offers a relaxed pace, allowing guests to enjoy single dishes or multiple courses, prioritizing taste and comfort. The restaurant is open Tuesday to Saturday from 5:30 PM.