Batica, Massimo Speroni's new restaurant at the Westin Brisbane, cooks with Australian produce
Executive chef Massimo Speroni offers seasonal cuisine at Batica, working with producers from Queensland and the rest of Australia.
Batica, the newest addition to Brisbane's culinary scene, is located at The Westin Brisbane. Inspired by the concept of a gap year, the restaurant offers a classic-contemporary experience that blends Australian produce, traditional techniques, and genuine hospitality.
Executive chef Massimo Speroni brings experience from the hotel restaurant industry. He previously managed Jana at the QT Newcastle and Bacchus at the Rydges South Bank, and worked in two of Italy's finest restaurants: Café le Paillotes in Pescara and San Domenico in Imola.
Seasonality and relationships with some of Australia's most respected farmers, producers, and artisans shape the menu. Speroni offers sustainably farmed Rocky Point cobia sashimi and an emu tartare featuring native plants such as muntry, acacia, and saltbush. The emu comes from Emu Heaven in Coleyville, Queensland.
The grill showcases meats from some of Australia's finest producers, from Stockyard Kiwami Wagyu Scottish steak and Stockyard Gold chuck steak to Carrara Wagyu. Food and beverage director Joseph Merritt has created a menu that celebrates the diversity of Australian drinks, featuring the country's best wines and a selection of non-alcoholic wines and cocktails.
Kelvin Ramm, general manager of The Westin Brisbane, says: “As Brisbane continues to evolve as a culinary destination, we are excited to introduce a restaurant that celebrates Australian produce, supports local suppliers, and offers an innovative perspective on hotel gastronomy.”
Instead of following trends or gimmicks, Batica seeks an experience that customers will want to return to. Although located within the hotel, the restaurant is beginning to establish itself as a destination people are willing to travel to.
