The heritage-listed building has been re-born as a four-level dining, entertainment and events destination.
The precinct brings together three distinct venues under one roof: a premium all-day gastropub (Terminus), the vibrant Fox Rooftop, and Vixen Room, an intimate late-night cocktail lounge, alongside function and event spaces
Behind a fully restored façade, the redevelopment includes an 18-metre atrium and a new entrance opening onto Fish Lane, with the developers boasting "a bigger, bolder and distinctly Brisbane hospitality destination".
The precinct brings together three distinct venues under one roof: a premium all-day gastropub (Terminus), the vibrant Fox Rooftop, and Vixen Room, an intimate late-night cocktail lounge, alongside function and event spaces
Behind a fully restored façade, the redevelopment includes an 18-metre atrium and a new entrance opening onto Fish Lane, with the developers boasting "a bigger, bolder and distinctly Brisbane hospitality destination".
The transformation has been led by Ghanem Group Hospitality, the team behind a portfolio of some Brisbane’s best-known venues, including Blackbird Brisbane, Byblós, Donna Chang and Iris Rooftop.
A public vote gave the community a say in the venue's new identity and the verdict was clear: restore the original name, Hotel Terminus. The Fox, however, lives on as the rooftop bar’s name.
"Hotel Terminus is a revived venue that’s firmly rooted in where it came from," Ghanem Group Hospitality managing director Nehme Ghanem says.
"This building has been a favourite gathering spot for Brisbane since it first opened its doors in 1927.
That weight of history is something we have kept front of mind throughout this project.
“The team has done justice to what the venue represents to this city and the entire group is incredibly
proud to be the ones bringing Hotel Terminus back."
proud to be the ones bringing Hotel Terminus back."
The menu is overseen by head chef Lyndon Tyers alongside group executive chef Jake Nicolson.
So think Moreton Bay bug rolls with coriander labneh and curry sauce, or a classic steak tartare; slow-
cooked stout-braised sticky beef ribs and a tandoori chicken pie with creamed leek and green
peppercorn jus.
cooked stout-braised sticky beef ribs and a tandoori chicken pie with creamed leek and green
peppercorn jus.
"The food at Terminus is about doing the classics properly, not reinventing them, just executing them to
a level that surprises people," Tyers said.
a level that surprises people," Tyers said.
"We source the best produce we can and make sure every single plate that leaves the kitchen is held to
the standard Ghanem Group Hospitality is known and loved for."
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