Brisbane’s Ghanem Group has reopened its iconic Lebanese dining destination, Byblós. The restaurant, which opened 18 years ago, remains in its Portside Wharf location but now has an updated look and menu.
The redesign is the result of a family research trip to Lebanon in 2023, taken to immerse themselves in their family’s culinary heritage. On return, group founders Adonis and Nehme Ghanem, their cousin and Group CEO Vianna Joseph, and Executive Chef Jake Nicolson settled on a venue update that honoured the ancient city of Byblós.
The interior redesign features art, furnishings, and commissioned tiles hand-painted with depictions of the city.
Meanwhile, Ghanem Group Executive Chef Jake Nicolson has delivered a “refined revival” of the menu, centring the restaurant’s recognised feast-style dining.
“What blew us away on our trip were the intense flavours – layers of aromatic spice, fresh herbs and smoky notes from the grill – and the food heritage that the locals are so proud of. Every meal took us on a journey,” says Nicolson, who has been with the restaurant for 11 years.
“We’ve added our own refined interpretation to classic dishes and will take guests on a culinary adventure of our own, not just through the food, but also through the interior design that includes culturally significant elements that hark back to the history of the ancient city of Byblós.”
Small, vibrant ‘mezat plates’ include a selection of hot and cold appetisers, including old favourites like rakakat (filo pastries with mozzarella, feta, parsley, and onion), and new additions, like the salmon kibbeh nayeh (raw salmon, burghal, cucumber, mint, red onion, and saj), and eggplant fatteh (fried eggplant, yogurt, mint, and toasted flatbread).
From the grill are options like King River wagyu skewers with pomegranate, pickled onion, wild thyme, and chimichurri; and Brisbane Valley quail with orange blossom honey, sumac, parsley, pine nuts, and currants.
Samik Mekli (floured and flash-fried seven-spice whole small fish with fresh lemon and tahini) and Slow Cooked Lamb Shoulder also feature, alongside house-made sweets, including Baklava cheesecake and Turkish delight pavlova.
The Ghanem Group has had a busy year, having recently opened its 10th restaurant, Lúc Lắc, in The Star Brisbane’s Queen’s Wharf development.
