The Westin Brisbane Review

Located, like most of Brisbane’s hotels, in the Central Business District, the Westin is a fresh, neat and tidy hotel which bounds with natural colours and a healthy addition of greenery. A tall contemporary art like metal sculpture on Mary Street announces its Italian restaurant, Settimo to the world with colourful flair. But, its snazzy swim-up bar at the Nautilus pool is the only one of its kind in Brisbane, making it a fun selling point. The Luxury Editor’s Simon Rumley recently stayed here so read onto discover more.

Like most Brisbane hotels, the Westin is located in the central business district. Unlike most hotels, its location has one foot in the past and one foot in the future. Bend over the Renewal Suite’s balcony (not too far, mind) on Mary Street and to the right, the Brisbane River flows murkily below the iconic steel cantilevered Story Bridge, opened in 1940. To the left and at the far end, history is being made, or at least flirted with; in preparation for the 2032 Brisbane Olympics, construction on Albert Street’s new underground station is in full swing and will surely hold future Westin guests in good stead. 

My suite is pleasantly large and decorated in neutral, calming tones. Slate grey tiles take the lead from the corridor’s amoeba-like carpet into the suite’s reception area. They continue not only through the bathroom’s floor but also up its walls, not only for practical effect but for slick, stylish visuals. There’s a toilet, his and hers sinks, and a walk in shower behind which lounges a bulky but neat bath. The space has three sliding teak doors which allow guests to compartmentalise the suite when necessary. The Westin’s very own White Tea collection supplies body gel, shampoo and conditioner.

Opposite the entrance a living room beckons with floor-to-ceiling windows. Decked out with a midnight blue sofa and oval coffee table, a choice of diaphanous or opaque curtains protect the space from prying office and residential blocks on the opposite side of the street.  A small, round dining table for two stands diagonally across a flat screen TV, nearby which a mini bar is disguised as an unobtrusive wooden armoire. The bedroom is dominated gently by a soft beige tone. It also has a large wide-screen TV opposite the luxurious king-size bed around which walls are padded in a soft cotton fabric for a cosy, cocoon effect.

I arrive at the hotel later than anticipated and have to head straight to Settimo, the Westin’s flagship Italian restaurant. Not quite situated in the main body of the building, it sits across from the passenger drop off point, opposite the bellhops and reception. Although accessible from within, finding it is not dissimilar to following a treasure hunt, albeit a well-signposted one. The red Lambretta outside is a fun giveaway that, yes, you have arrived! ‘Settimo’ means ‘seventh’ in Italian and the restaurant, open from Tuesday to Saturday, from 5.30-9.30pm, takes inspiration from Amalfi coast cuisine. Small terracotta-type tiles line the floor for an outdoor terrace simulacrum whilst the kitchen stretches the length of the L-shaped restaurant, has short curtains dropping from the ceiling to add texture and homely effect.

Our waiter is called Yuusuke a half-Japanese, half-Korean Australian which might make him a third of everything. He’s a friendly, knowledgeable and enthusiastic chap and helps us on our way with a bottle of Triennes rosé from France. It’s fresh, pale and dry with a bouquet of strawberries and maybe a hint of vanilla and, needless to say, goes down easily. Yuusuke offers us fresh, warm house-made sourdough which is cultivated from a 17-year-old yeast, brought over from Vienna only last year. The sourdough is made on a daily basis and is almost Germanic in its density; my friend says it’s the best bread he’s had in his seven months in Brisbane. 

I order a perfect appetiser in the shape of two Ostriches (Italian for oysters, available in whatever quantity you choose). The oysters are meaty and washed in Prosecco and verjuice with a slice of cucumber on their top. The Fried Cetara Anchovies and the Palle del Nonno are off the Assaggini and Antipasto respectively (good to know everything is fresh) so my friend and I opt for the Crudo di Pesce which changes on a regular basis. Today’s offering is a generous portion of Yellowtail, served thicker than carpaccio but thinner than sashimi. Small chunks of onion and grapefruit provide additional texture and slight bitterness to a very clean, pure meat. A leek-based, green olive oil sauce adds subtle taste and dynamic colouring.

The mains are no less appealing and between us we surf and turf.  My Calamari alla Griglia is presented as a healthy portion of salad. Calamari rings and tentacles are warm and mixed with a perfect blend of white onion, red peppers and spinach leaves. Half a cooked lemon begs to be squeezed for extra vibrancy as if such was needed. My friend’s Bistecca, cooked to perfection between medium and medium rare is juicy but tender, flavoursome but lean. It comes on the bone, with a large artichoke, dollops of salsa verde and more lemon. 

We’re both feeling well fed but feel obliged to end the meal in the way every Italian meal should be ended; with Tiramisu. Every self-respecting Italian chef has his or her own secret recipe which makes the seemingly straightforward dessert, a source of constant discovery. Settimo’s Tiramisu is no different and does not disappoint. Served straight from a large white bowl, we’re invited to choose the size of our portion. We go medium. Fresh, succulent, multilayered, with a soft smattering of cocoa powder on top, it’s a surefire hit. Mascarpone is in full force, coffee, less so. Its main twist is its alcohol; not the more popular amaretto or rum but a balance of Sambuca and Strega for a delicate hint of aniseed and herb.

Next morning, Settimo remains the destination for hotel breakfast which runs from 6.30 to a casual, Italian 10.30am. If the more traditional fare of fried breakfast, personalised omelette, cereal, bakery, fresh fruit, salad etc, abounds, much of the offering also has an Italian twist. Insalata pumpkin, tomato and ricotta tort, mascarpone, brutti ma buene, riciarelli, cannoli, and parmigiano all feature as exotic choices. I stick unashamedly to a very English and unexotic self-made bacon sandwich with plenty of tomato sauce. Very edifying it is too and, surprisingly, works well with a viscous spinach and apple green smoothie. 

If you take a Renewal Suite, breakfast is also served in the executive lounge on the third floor. It’s a smaller, more intimate affair, especially lacking the Italian selection but its fried breakfast is well worth a visit. The lounge is a no-nonsense space which encourages a quieter atmosphere but has a few mute TVs if you want to keep up with current affairs. The lounge comes into its own between 5-7pm where complimentary domestic wine and foreign beer (Asahi, Corona, Peroni) are served alongside hors d’oeuvres, cooked food, finger snacks and petit fours type deserts. Expect anything from aroncini to fried salmon to poké bowls to samosas. The offering works more than adequately as a three course evening meal. 

The lounge overlooks the Westin’s Nautilus swimming pool. At night it ripples and glows an entrancing, treasure cove turquoise but during the day it sparkles crystal clear. Found on the second floor, a third of the pool and half the loungers are covered by the rooms above and serve as good protection from the sometimes blistering Australian sun. Close to but not quite an infinity pool, the view away from the hotel is one of abundant high-rises.

Happy Caribbean cruise-type beats (reggae, reggaeton, calypso) bounce off the walls as greenery sticks out of nooks and crannies and grows up and crawls down pillars. If the pool area is a great place to while away a few hours, the swim up bar (the only one in Brisbane) makes it a great place to while away a few afternoons. Surrounded by finger-thin oblong blue tiles, orange and blush and emerald spirit bottles entice in front of the backlit backdrop. The whole caboodle makes for a superb Instagram photo if you can find someone who has the patience for you to swim up to the bar and order a cocktail.

The gym overlooks the pool and there’s a spa nearby, too, in which I relax in the space-age steam room. But the Nautilus and its bar are calling too loudly so I return for a lazy margarita and more calamari; crispy this time and with mayonnaise but a great way to spend the rest of the day. 

The Westin Brisbane is included in our guide to the best hotels in Brisbane