Hotel Terminus has made a triumphant return to South Brisbane, courtesy of the Ghanem brothers’ large-scale remodelling of the former Fox Hotel.
Fish Lane has become one of Brisbane’s pre-eminent dining precincts and the reopening of the Hotel marks the return of one of its most significant hospitality venues.
The heritage-listed site originally opened in 1927 as the Terminus Hotel. In the past century it has seen various configurations and most recently operated as the Fox by Chris Morris’ Morris Hospitality, formerly Colonial Leisure Group. It has sat empty since 2022.
Ghanem Group is a family operation based in Brisbane founded in 2006 by brothers Adonis and Nehme Ghanem, sustaining the family’s connection with hospitality that dates back to 1978. They hold a portfolio spanning Queensland and Victoria, including the Commercial Hotel in Boonah.
Adonis contacted freehold owner Aria Property about reviving the classic pub.
Early 2025 news emerged the brothers had secured the operation, promising a world-class, multi-level dining, events and entertainment precinct within Brisbane’s performing arts district.
Spanning four storeys, with flood damage on the lower levels, the brothers were most concerned about what to do with the upper floors, but Nehme says they know how to do things at scale and “don’t shy away from these big projects”.
They announced plans and began working with Space Cubed Design Studio and Brisbane City Council, striving to bring the aged building back to optimal operating condition.
The plans centred on amplifying its history and highlight heritage elements through the addition of contemporary accents. Fighting back decades of alterations, with many aspects painted and plastered over, they embraced the concept of restoring and ‘amplifying’ often long-hidden features.
A key addition is the new entry from Fish Lane, welcoming entrants into a soaring internal atrium, with a 30-metre-high ceiling and restored natural brick. From here Nehme says you can “choose your adventure” and continue into major areas.
Continuing street level is the chic public long bar, facing the street. The design has encompassed the ‘glamour’ of the existing interiors, complementing heritage features with patterned upholstery.
Adjoining the long bar is the all-day gastropub, driven by head chef Lyndon Tyers and executive chef Jake Nicolson, serving elevated pub grub such as steak tartare, Scotch eggs and black pudding, and crunchy potato scallops. These sit alongside the likes of Angus beef burgers, hand-rolled gnocchi, and tandoori chicken pies.
Nehme says they aimed for an elevated menu that was also approachable and “very, very family friendly”.
Accompanying the menu is a drinks list by beverage manager William Beverley with a versatile wine menu and beer selection beside an Australiana-themed cocktail list serving a Big Banana and a Hills Hoist Spritz.
Heading to other levels via the stairs or elevator, the second floor has multiple function spaces, each a nod to the original owner, architect and builder, seeing the Addison Room (100-pax), Hayes Room (50-pax) and private dining space the Carrick Room, seating 14 guests.
On the third floor is Hotel Terminus’ late-night cocktail lounge the Vixen Room. The stylish, self-contained space, decorated in velvet and a dark red palette, offers its own snack menu for sharing and signature cocktails, to a backdrop of live-music and a roster of DJs.
Atop it all is the Fox Rooftop, honouring the pub’s past as a party destination, providing guests booths or high-top tables and skyline views amid a buzzing atmosphere, washed down with its own snacks list and drinks list.
Building on the eat street’s growing reputation, Nehme believes there has been a “hole in the Fish Lane precinct” for a long time but he feels Hotel Terminus fills the void and after an epic 18-month project they are happy with the result.
“It’s been a very big journey,” he says.
