From gigs to gastronomy – the Crowbar team expands into dining with Never Enough
The Crowbar crew is trading the stage for the table. Next week, Trad Nathan and Tyla Dombroski will open Never Enough – a new two-level restaurant and bar that brings music, fine wine and seasonal small plates to a heritage-listed space on Ann Street. Perfect for long lunches and late-night drinks, this is shaping up to be a venue you can’t get enough of. Here’s what we know …
Not satisfied with saving Fortitude Valley’s music scene, Trad Nathan and Tyla Dombroski of Crowbar fame are now turning their attention to the area’s dining offerings.
Following the 2024 opening of Crowbar Brisbane in the site previously home to The Zoo, the duo – now head honchos of the newly minted hospitality crew Long Lunch Group – are expanding their interests in The Valley with Never Enough, a two-level restaurant and bar set to open before the end of the month.
Occupying the heritage-listed Apothecaries Hall on Ann Street, the venue is inspired by Trad and Tyla’s insatiable appetite for music, food and drink, with the aim of creating a place where people can return again and again – whether for a long lunch or one last drink before heading home.
“Never Enough is really about the things we love: food, drinks, music, art and being around people,” says Tyla in a statement. “There are never enough of those moments, whether it’s another round, another dish on the table, or just another hour spent with friends.”
The team will utilise the building’s split-level layout to create separate but complementary spaces. Downstairs will house the main dining room and kitchen, while upstairs will feature a more relaxed bar-style setting as well as a ten-seat private-dining space. Tyla has worked with Kit Bettison from Alida & Miller on Never Enough’s interior styling, with the brand identity developed alongside Sydney designer Paul Tooth.
To bring the venue to life, Trad and Tyla have assembled a crack team of hospitality talent, led by executive chef Trent Lymn, who joins following a heralded stint as head chef at The 203. At Never Enough, Trent will oversee a menu focused on seasonality and dry-ageing, showcased across a range of small plates available until late.
“Meeting chef Trent was a turning point,” says Trad. “His respect for produce and instinct for refined, seasonal plates brought real clarity to what this venue could be. I’m incredibly proud of the team and the level of care they’ve poured into every detail.”
On the drinks front, general manager Mikey Pattison is overseeing a beverage program that encompasses a curated wine list, fortified wines, aperitifs, amaros and a selection of premium spirits.
Subscribe for updates“The drinks offering is built to complement the food and the rhythm of the venue,” Mikey reveals. “Wine sits at the centre, supported by fortifieds, aperitifs and amaros, so guests can move easily from long lunches into late-night drinks.”
Though described as a food-forward venue, Trad and Tyla will leverage their connections in Brisbane’s creative scene to deliver a holistic experience at Never Enough – think vinyl tunes, exhibitions, creative residencies and industry gatherings.
“Opening Never Enough has been a long journey for our team, shaped by years of chasing great bottles, generous hospitality, and the kind of dining experience that stays with you,” says Trad.
Never Enough will officially open to the public on Saturday March 28 – keep your eyes peeled for a peek inside soon.
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