继名厨Guy Grossi与The Westin Brisbane终止合作后，位于该酒店旗下的Settimo餐厅于2月关闭，结束了三年的运营历程[1]。米其林星级餐厅出身的Massimo Speroni接任行政主厨一职[1]，他曾在米其林二星餐厅San Domenico担任资深副主厨，最近一次为期23个月的任职于去年11月结束[1]。
由Speroni主导的新餐厅Batica于7月中旬在原Settimo场地正式开业[1]。新餐厅采用"度假休闲"的理念而非"潮流"或"戏剧性"风格[1]，菜单融合本地优质食材与意大利烹饪传统，遵循"70%熟悉菜式、30%创新风味"的比例[1]。酒单方面也做出调整，从以意大利酒为主调整为本地酒为主，并新增五款无酒精葡萄酒[1]。
Settimo, the fine dining establishment under The Westin Brisbane, ceased operations in February following the end of chef Guy Grossi's partnership with the hotel after a three-year run [1]. In his place, Massimo Speroni, a chef trained at Michelin-starred establishments, has stepped into the role of executive chef and launched a new restaurant called Batica at the same location in mid-July [1].
Speroni brings significant fine dining credentials to the position, having served as senior sous chef at the two-Michelin-starred San Domenico restaurant, with his most recent tenure in that role concluding in November of the previous year after 23 months [1]. Rather than pursuing a trendy or theatrical approach, Batica operates under a "relaxed holiday" concept [1]. The menu reflects a deliberate balance, comprising approximately 70 percent familiar dishes alongside 30 percent innovative flavors [1]. The wine list has been reoriented to emphasize local selections over Italian wines, while also introducing five alcohol-free wine options [1].