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Batica Team

About us

There's no place like Batica.

Welcome to Batica.

Inspired by the spirit of a sabbatical—a time to pause, reconnect and restore—Batica is a place of rest, refreshment and nourishment in the heart of Brisbane.

Our menu celebrates local producers, seasonal ingredients and timeless cooking techniques, brought together with a classic-contemporary approach. Honest flavours, carefully sourced produce and thoughtful hospitality are at the centre of everything we do.

Here, we believe great dining is about balance. Indulgent yet nourishing. Refined yet relaxed. Familiar, yet unexpected. By stripping back the unnecessary, we let exceptional ingredients and genuine hospitality take centre stage.

Whether you're joining us for a long lunch, an intimate dinner or a drink shared with friends, Batica invites you to slow down, savour the moment and make yourself at home.

Nourishing in more ways than one.

Welcome to Batica.

Massimo Speroni
Executive Chef

Massimo Speroni

Massimo Speroni has made himself at home as Executive Chef of Batica. 


Chef Speroni’s career is defined by a respect for culinary tradition and a love of local ingredients. After cutting his teeth in fine dining throughout France and Italy, Massimo worked at the Michelin-starred Ristorante San Domenico and Café Les Paillotes. In 2017, Speroni made his official move to Australia, as Head Chef of award-winning Brisbane restaurant Bacchus. Nine years later, we’ve secured him as Head Chef of Batica. Quite the find.  Every dish sings with regional flavours and a traditional commitment to technique and quality -Massimo’s signature flavour.

Head Chef

Meet Chef Manuele Erriu

With more than 20 years of culinary experience across Italy, England and Australia, Chef Manuele Erriu brings a passion for exceptional produce and genuine hospitality to Batica. Inspired by his Italian heritage and Australia's remarkable local ingredients, Manuele's cooking celebrates the seasons through honest, flavour-driven dishes that let every ingredient shine. His career has taken him through award-winning kitchens, including Bacchus, QT Newcastle, The Star Brisbane and Italia Lane, where he refined his modern approach to European and Mediterranean cuisine with an Australian perspective.

At Batica, every dish reflects his belief that great food brings people together—crafted with care, cooked over fire where possible, and designed to be shared around the table.

Chef Manuele
STOCKYARD BEEF
Meet the makers

STOCKYARD BEEF

From our paddock to your plate

Bringing people together over exceptional beef, Stockyard delivers premium grain-fed Wagyu and Angus to Australia and the world. With a passion for quality and innovation, we’re dedicated to creating unforgettable experiences through every cut of our award-winning beef.

Meet the makers

ROCKY POINT AQUACULTURE

From Water to Plate: A Canvas for Culinary Expression

Every fish we raise is grown with intention—from the water we protect to the feed we custom-blend. We’re not just supplying seafood; we’re giving chefs a premium, sustainable ingredient they can trust and create with. It’s clean, consistent, and raised with the same level of care that chefs bring to the plate.

Chef Manuele