Ghanem’s hefty 350-seat eatery and open-air bar arrives in Everton Park

Ghanem Group has launched Alfi Eatery & Bar in Everton Park, Queensland, marking the latest expansion for the hospitality powerhouse. The new venue, situated within the Everton Plaza precinct, offers 350 seats distributed across 800 square meters. This Mediterranean-influenced establishment combines a bistro, a bar, and an open-air courtyard, drawing inspiration from the Amalfi Coast. Although originally scheduled to open during the winter months, the venue officially began operations on Thursday, October 21, 2026. The delay of approximately 80 to 90 days followed the recent launch of the group’s other large-format project, Hotel Terminus, located on Fish Lane. Managing Director Nehme Ghanem acknowledged the complexities inherent in launching such a substantial operation. He noted that while certain aspects of opening new venues become easier with time, others remain challenging. Ghanem recalled his experience during the 2006 opening of Byblos, stating he was literally sleeping at the venue and working 20-hour days. His brother and co-director, Adonis Ghanem, added that the team is now better prepared for what to expect. However, Adonis emphasized that each venue presents unique challenges regarding its specific team and audience, meaning previous successes do not guarantee identical results elsewhere. The Ghanem Group has built its reputation over two decades by establishing several high-profile venues in Brisbane, including Byblos, Donna Chang, and Iris Rooftop. Alfi represents a strategic move into a suburb undergoing significant demographic shifts. The design aims to serve local residents effectively, featuring a layout that transitions seamlessly from a low-key, airy interior dining area to an expansive outdoor drinks garden. Adonis Ghanem described the operational complexity of managing multiple moving parts, including the kitchen, service staff, bar, and distinct spatial zones, ensuring they function cohesively despite the scale. Space Cubed, a frequent design partner for the group, oversaw the architectural and interior fit-out. The aesthetic incorporates Italian stone and marble, accented by light timber and pastel upholstery. Structural elements include arched windows and curved ceiling features. Inside, the dining room contains booths that can be curtained off for privacy. The exterior space features crazy pave tiling and a timber banquette surrounded by greenery. Group Executive Chef Jake Nicolson and Head Chef Roberto D’Anna developed the menu, which blends modified pub classics with pastas, pizzas, and larger Italian sharing plates. Specific dishes include char-grilled baby octopus served with potato, celery, olives, and a salmoriglio dressing. Other items feature chicken parmigiana and slow-roasted porchetta rolled with garlic, fennel, and pepper, accompanied by a rosemary jus. Pasta options include spicy vodka parmesan rigatoni and beef ragu Napoletano. Seafood offerings comprise baked barramundi with potatoes, garlic, white wine, and an acqua pazza broth, as well as seafood scialatielli with capers, chilli, tomato, lemon, and parsley pangrattato. A whole char-grilled heritage chicken with devil sauce and roast capsicum is also available. Woodfired pizzas are a central component of the menu, utilizing a signature in-house dough that undergoes a slow fermentation process lasting 36 hours. These pizzas are cooked in an imported Valoriani Forte pizza oven, which serves as the centerpiece of the kitchen. The beverage program includes a wine list that predominantly favors Australian wines produced in a European style. Additionally, the bar offers short spritz, digestivo, and signature cocktail menus, along with nine beers on tap. Adonis Ghanem expressed a desire for Alfi to integrate deeply into the local community. He envisioned the venue as a place where people could bring their families and friends. The group views the new location as a continuation of their strategy to provide high-quality dining experiences in suburban areas. The successful integration of the indoor and outdoor spaces reflects the group's accumulated experience in managing large-scale hospitality projects. The opening follows directly after the completion of the Hotel Terminus project, demonstrating the group's capacity to handle concurrent major developments. Staffing and operational logistics were adjusted to accommodate the sheer volume of seating and the diverse requirements of the dual-space environment. The menu items reflect a focus on fresh ingredients and traditional preparation methods adapted for modern tastes. The presence of the specialized pizza oven highlights the importance placed on authentic cooking techniques within the broader menu offering. The venue's placement in Everton Park targets a growing residential population seeking premium dining options closer to home. The design elements, such as the use of natural materials and curated lighting, aim to create a welcoming atmosphere suitable for both casual and formal occasions. The management team continues to monitor guest feedback to refine operations post-launch.