The Brisbane dining scene has entered a new era, with new restaurants from culinary mainstays and newcomers alike cropping up across the river city.
Batica — the latest addition — calls The Westin Brisbane home. The hotel has a focus on its wellness offerings and a belief that travel should enhance wellbeing — even down to the relationship of enjoying food that nourishes in more ways than one.
Massimo Speroni’s latest residency
Inspired by the concept of sabbatical, Batica offers classic-contemporary dining, combining Australian produce, traditional techniques and genuine hospitality. Helming the dining experience is executive chef Massimo Speroni.
Speroni joins with an understanding of the hotel dining scene, previously leading Jana in the QT Newcastle and Bacchus in the Rydges South Bank, respectively. Speroni worked at two of Italy’s finest restaurants, spending time in the kitchen at Café le Paillotes in Pescara and at San Domenico in Imola.
His latest venture sees a celebration of the diversity and quality of Australian ingredients while embracing Batica’s philosophy of simplicity and balance.
“It’s somewhere you can enjoy incredible Australian produce, share a meal with friends and family, and leave feeling better than when you arrived. We’re celebrating Queensland and Australian producers throughout the menu, but we’re doing it in a way that feels approachable and relaxed.” – Massimo Speroni, executive chef, Batica
To continue the philosophy of the hotel, Speroni’s menu centres on genuine nourishment, letting local produce shine. Instead of playing into trends or theatrics, Batica focuses on crafting a dining experience that people genuinely want to return to.
“Batica is a natural extension of The Westin Brisbane’s commitment to wellbeing. Wellness isn’t just about the spa or the gym; it’s also about the food we eat, the connections we make and the moments we take for ourselves. As Brisbane continues to evolve as a dining destination, we’re excited to introduce a restaurant that celebrates Australian produce, supports local suppliers and offers a fresh perspective on hotel dining.” – Kelvin Ramm, General Manager, The Westin Brisbane
What to expect at Batica
Heroing local produce, Speroni lets seasonality and his relationship with some of Australia’s most respected growers, producers and artisans shape the menu.
You can expect sustainably farmed Rocky Point cobia sashimi and emu tartare paired with Australian natives, such as muntries, wattleseed and saltbush made using emu fillet sourced from Emu Heaven in Coleyville, Queensland.
While the restaurant’s grill showcases some of Australia’s best beef producers, from Stockyard Kiwami wagyu Scotch fillet and Stockyard Gold flat iron to Carrara wagyu. To complement the menu, food and beverage director Joseph Merritt has curated a list to celebrate Australia’s diverse drinks landscape, showcasing the best of Australian wines, but also championing the diversity of Australia’s evolving drinks landscape by including a list of non-alcoholic wines and mocktails.
Even though Batica is situated within The Westin Brisbane, the produce-focused restaurant is forging forward as a destination with people willing to travel to enjoy Speroni’s seasonally driven, nourishing menu.
