Sitting pretty next to The Westin Brisbane’s Mary Street lobby is The Charles’. Named after aviation royalty Sir Charles Kingsford Smith and Charles Ulm, this street-side jazz bar offers a charming welcome to guests and revellers. Natural sunlight beams through floor-to-ceiling windows, highlighting The Charles’ retro-cool furnishings – each splashed with bold colours and funky shapes. The Charles’ will firstly act as a handy meeting point in the mornings, with a daily pastry selection available in addition to a concise breakfast menu of eggs your way, Belgian waffles and overnight oats offering some nourishing day starters. As the morning shifts to afternoon, an array of crusty French baguettes, tapas-style eats including artisan cheeses, cured, smoked and marinated meats and fish arrives alongside larger plates such as Noosa prawn spaghetti and house-smoked turkey BLTs. A curved bar offers everything from seasonal cocktails to local craft and international beer and a curated wine list, while a champagne and sparkling trolley spruiks a selection of Australian and international bubbles.
The Westin Brisbane’s signature restaurant Eden’s Table sits a couple of levels above Mary Street, offering an interactive three-pronged dining experience that foregrounds locally sourced produce. Executive chef Steve Sweetman has designed a menu that draws choice ingredients from paddock and ocean, bolstered by a list of wines designed to complement the fare. Eden’s Table supplies hotel guests with a buffet breakfast every morning, before opening for an a la carte lunch and dinner service. The space boasts room for 150 covers, from a main dining area adjacent to the kitchen’s visible cooking stations, around to a 60-seat private-dining space. Selected seafood dishes include seared scallops with green pea and saffron foam, grilled squid, Humpty Doo barramundi fillet with lemon-myrtle tagliatelle, and platters piled high with Moreton Bay bugs, mussels, oysters, prawns and house-cured salmon. As for paddock-sourced fare, signature Yardstick beef cuts from Toowoomba such as eye fillets, brisket and tomahawks are available with Paris mash and a specialised condiments stand. Eden’s Table’s wine list highlights new and old-world drops, with minimal intervention, biodynamic and vegan labels a specialty. Non-wine drinkers can quaff crafted mocktails, classic and signature cocktails, spirits and beer.
The third of The Westin Brisbane’s drinking and dining concepts is The Nautilus, a multi-faceted poolside bar that is divided into three spaces – Podium, Promenade and Pier. The Nautilus is Brisbane’s first swim-up bar, serving seasonal mocktails and cocktails, beers, wine and champagne to sip while you dip. Food is also on offer here, with oysters and prawns, grilled Angus burgers, fish and chips with pale-ale batter, ploughman’s boards, and a selection of decadent sundaes proving especially appetising as we move into summer. Cabanas and raised pool lounges offer a comfortable respite, with greenery walls helping to boost the tropical vibe. The Nautilus will only be open for guest usage, although regular ticketed events for live-music soirees and barbecues will be open to the public in the near future.