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.