1 minute read
Dive right in
by Style Media
Brisbane’s first swim-up pool bar is open for business.
News splash, there’s a new kid on the block, and by ‘new’ we mean ‘one and only’. Yep, the city’s only swim-up pool bar is officially open to all! Where? Brisbane or the Amalfi Coast? At The Westin Brisbane, you won’t know the difference…
The award-winning hotel located in the heart of Brisbane has taken the plunge this summer, debuting the Nautilus Beach Club – an Amalfi Coast-themed club open from Friday to Sunday until March. It’s the perfect location to dive into an afternoon filled with sparkling spritzers and poolside laxin’. After all, it doesn’t get much better than seafood towers, DJ tunes, and coastal cocktails aplenty.
Their aptly named beach club means Brisbanites can finally escape the scorching hot days and opt for bevvies in their bathers instead!
Brad Mercer, general manager of The Westin Brisbane says, “It’s a sophisticated and stylish venue suitable for all the weather that summer may bring. The pool opens out onto a cityscape and is everything a Brisbane summer represents, heated to a comfortable 28 degrees and ready to welcome guests.”
When you aren’t afloat, be sure to enjoy their array of delectable eats – featuring Moreton Bay bug rolls, Hiramasa king fish ceviche, and their infamous Nautilus seafood platter (which happens to be included when you book a private cabana for two).
Perhaps you prefer to spend your time sipping on chilled champagne, crisp Amalfi spritzes, or classic Pina Colada’s? Whatever your preference, all that’s left to do is book your spot for the day or opt for a cheeky staycation (we’re certainly leaning toward the latter!).
@WESTINBRISBANE
Nicolo’s tips for perfect carbonara (hold the cream!)
1 . Use the best ingredients: guanciale (cured pork cheek), Pecorino Romano (tip: use Pecorino Romano and Parmigiano Reggiano to make it less salty), egg yolks, and a good amount of black pepper (tip: use a mixture of kampot, tellicherry and sarawak peppercorns).
2 . Use good quality pasta – tonnarelli, rigatoni, tortiglioni are good, but please do not use fettuccine!
3 Don’t drain all the water – the secret for a perfect carbonara is to use some cooking water as it’s full of starch.
