Byblós Brisbane Unveiled: New Look, New Menu, Same Legacy

Byblós Brisbane 2.0 has thrown open its doors, bringing an exciting new incarnation of the iconic restaurant to Portside Wharf, 18 years after it first paved the way for Lebanese dining in the city.

Revealing a brand-new look and revitalised menu in time for the festive party season, the reimagined Byblós returns as one of Brisbane’s most sought-after restaurants for big celebrations, group dining and a go-to destination for key calendar events.

Byblós is the firstborn of the Ghanem Group, a family-owned, Brisbane-based restaurant group that spans 10 restaurants and bars, including two in Melbourne. The iconic venue celebrates a full renovation, interior redesign and menu renewal as it embraces a modern, refined revival of the centuries old cuisine.

The new Byblós was inspired by a research trip by Group founders Adonis and Nehme Ghanem, their cousin and Group CEO Vianna Joseph, and Executive Chef Jake Nicolson back to the family’s home country in 2023, to immerse themselves in the culinary culture.

While there, the team selected artworks and furnishings, and commissioned intricate tiles to be hand-crafted and painted within the ancient city of Byblós that are the crowning glory of table tops throughout the venue. From Byblós, Lebanon to Byblós Brisbane, the interior design narrative is an homage to an enchantingly modern city with a magical, ancient heart.

For the first time the new menus are revealed. Byblós’ reputation for delicious, shared, feast-style dining and generous banquets continues, with traditional recipes passed down by family matriarchs for generations delivered with modern finesse and showcasing the finest Queensland produce. A vast selection of vegetarian, vegan, dairy free and gluten free dishes set the stage for accessible, large-group culinary adventures.

The A La Carte menu begins with mezat plates – small, vibrant dishes traditionally shared as appetisers – that are separated into cold and hot sections. All-time favourites remain, including Rakakat – lightly fried filo pastries filled with mozzarella, feta, parsley and onion, which has a cult following. New mezat include Salmon Kibbeh Nayeh – raw salmon, burghal, cucumber, fresh mint, red onion and fresh saj; and Eggplant Fatteh, featuring fried eggplant, cow’s milk yogurt, fresh mint and toasted flatbread.

Lebanese grilling is a culinary masterpiece and flavour-packed new additions include King River Wagyu Skewer with pomegranate, pickled red onion, wild thyme and chimichurri; and Brisbane Valley Quail with orange blossom honey, sumac, parsley, pine nuts and currants.

A section of showstopping shareable main dishes includes Samik Mekli – floured and flash-fried seven-spice whole small fish with fresh lemon and tahini; Slow Cooked Lamb Shoulder – Lebanese lamb rice, mixed nuts, currants and jus; and Roasted Cauliflower, with spiced butter, pomegranate, toasted walnuts and soft herbs.

House-made sweets, a staple of Lebanese family gatherings, includes Baklava Cheesecake with cinnamon, walnuts, honey and orange blossom syrup, and Turkish Delight Pavlova with passionfruit curd, rose scented cream and pistachio.

A Mezat Banquet menu showcases an all-star line-up of traditional, shareable snacks and dips, followed by a selection of skewers, classic mezat dishes, and larger dishes designed for family-style feasts and celebrations.

The refined menus have been brought to life by Ghanem Group Executive Chef Jake Nicolson, who has led the Group’s culinary adventures for 11 years. Chef Jake explains that the menus hero the finest Queensland and Australian produce and celebrate not only the vibrant flavours of Lebanon, but the country’s rich history of cuisine.

“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,” he says.

“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.”

To make a booking and experience Byblos 2.0, or to view the menu, click here