When it came to naming their new Fortitude Valley restaurant, couple Tyla Dombroski and Trad Nathan looked to all the things they love: food, wine, music and good company – four things they simply can’t get enough of.
“It’s never enough of having a good time with your friends, and it’s never enough to have another bottle of wine, or another snack or plate,” says Dombroski. And, while that’s true, the name also carries a double meaning. It’s a nod to US rock band Turnstile’s 2025 album Never Enough.
The connection tracks. Dombroski and Nathan also own live music venue Crowbar across the road. As music lovers, they’ve stocked the space with around 300 records and Audio-Technica turntables. DJs also perform on Friday and Saturday nights.
“We want this to be somewhere people can go before a show for a really nice meal and a drink, or come after,” Dombroski says. “We’ll also run a late-night menu from 10pm [to encourage that].”
Never Enough sits inside the heritage-listed Apothecaries Hall, a two-storey building which has previously been home to Uh Oh Spaghettio and The Apo. Working with Kit Bettison from Alida & Miller, Dombroski leant into the building’s natural character, complementing original brickwork, polished concrete and timber with maroon tiling, soft white curtains and wine bottles dotted around the space.
In the kitchen, Trent Lymn (formerly head chef at The 203) has put together an impressive opening menu. There are Gildas with smoked mortadella and anchovies, fainá (aka farinata, a chickpea flour flatbread) topped with spring onion and cheese, and ’nduja with truffled honey. From there, it moves to fried artichokes with white bean and salsa verde, tempura zucchini flowers with tomato spice, and fried chicken tenders with caviar and crème fraîche.
Given Lymn’s background, dry aging is a focus. There’s a dry-aged beef tartare with fermented chilli and waffle chips, and a 21-day dry-aged cheeseburger with tarragon mustard and champagne onions. Expect steak specials too, with cuts sourced from top producers like Copper Tree Farms, Chauvel and Riverine.
General manager Mikey Pattison oversees the drinks, which lean heavily towards wine. There’s a strong focus on Australian producers, but burgundy – a particular favourite of Nathan’s – is also represented. There’s a considered selection of cocktails, vermouth and amaro, too.
Come 10pm, the late-night menu kicks into gear with a rump cap sandwich with red wine onions and a Moreton Bay bug and king prawn roll. There’s also the “Never Enough Midnight Snack” set menu, which includes the dry-aged cheeseburger, fries and Methode Traditionnelle bubbles for $59.
Never Enough
690 Ann Street, Fortitude Valley
0431 128 106
Hours:
Wed & Thu 5pm–late
Fri to Sun midday–late
neverenough.bar
@neverenough.bar
Dining and Cooking