This CBD Newcomer Is Redefining Hotel Restaurants Through An Unmistakably Local Lens

The best kind of hotel restaurant acts as a gateway for guests to experience the best on ground, while also being a place that locals can rely on for world-class dining only a drive away. Batica—the new resident of The Westin Brisbane—has found that balance in the form of contemporary yet comforting dishes championing the local producers that call our city and its surroundings home.  

Designed as a sabbatical, Batica (which has taken over the space that previously held Settimo) is where you take a break from packed itineraries to pause and enjoy honest cooking that’s simple and nourishing. It feels familiar; a welcome reprieve from trends and theatrics when all you want is good food. 

Image credit: Batica | Supplied

That’s not to say Batica’s offering is predictable. Executive Chef Massimo Speroni—whose career includes stints in Michelin-starred European institutions and Brisbane’s very own Bacchus—has developed a menu that celebrates the diversity of our home-grown produce in a way that’s approachable while still leaving plenty of room for discovery. 

“At Batica, guests can enjoy a selection of familiar and approachable dishes while also taking the opportunity to discover local specialties that are not commonly found in everyday dining,” said Speroni. “Signature offerings, such as our emu tartare, provide a unique taste of the region and encourage guests to explore the richness of local cuisine in a comfortable and welcoming setting.”

Image credit: Batica | Supplied

Naturally, that requires having the best of the best in your corner, and Batica has lined up an Avengers-like assembly of Australia’s most respected growers, producers and artisans. The cobia sashimi features sustainably farmed fish from Gold Coast’s highly reputable Rocky Point Aquaculture. The emu tartare is sourced from Emu Heaven in Coleyville and paired with native ingredients like muntries, wattleseed and saltbush. And the grill showcases some of Australia’s most prestigious beef producers like the Stockyard Kiwami Wagyu Scotch Fillet—the pinnacle of Australian wagyu. 

“While the dishes may appear uncomplicated, each one is underpinned by significant technique, research, and culinary experience,” said Speroni. “Our goal is to present the best expression of every ingredient through clear, well-balanced flavours, without overcomplicating the dining experience or imposing a particular narrative on our guests.”

Image credit: Batica | Supplied

Think of it like a refined take on protein and veg, leaning on seasonality, locality and quality. It also complements The Westin’s commitment to wellbeing, where their entire ethos is Sleep Well, Eat Well, Move Well. Batica runs with this in mind, redefining contemporary Australian cuisine.

“Modern Australia offers chefs a unique culinary landscape, where creativity can flourish with relatively few constraints,” said Speroni. “ Rather than being defined by a single tradition, Australian cuisine embraces influences from around the world while remaining deeply connected to local produce and a strong sense of place.”

“This diversity allows chefs to create dishes that are both contemporary and authentic, combining global techniques and influences with ingredients that are unmistakably Australian. The result is a style of dining that is dynamic, creative, and reflective of the rich agricultural and cultural landscape that surrounds us.”

Batica is now open at 111 Mary Street, Brisbane CBD. You can book here.