Cinder

Cinder at Fitzroy North’s iconic gastro pub The Terminus Hotel, celebrates cooking with flame and fire over a modern Australian menu.

Inspired by the building's heritage, the newly restored space features rich hues of teal and burnt orange beautifully offset against its exposed bluestone and textured concrete walls.

With a Josper Oven in the heart of the kitchen, Executive Chef Jake Furst combines the tradition of wood-fired cooking of meat, fish, and vegetables with Australian flavours in his menu including specialty meats from the dry-aging store, elevated classics, and sophisticated snacks.

From small plates to sharing plates, highlights to start include perfectly charred skull island prawns, chorizo, espelette pepper and lemon as well as a melt in your mouth slow-cooked beef shin, grilled house flatbread, chimichurri.

For mains one of their delectable steaks cooked in the Josper grill is a must. If you're not in the mood for steak, we recommend the Crispy skin Wimmera Duck breast, confit stone fruit, caramelised shallot , mixed cress, jus. Just yum.

To finish the Chai panna cotta, gingerbread crumb and spiced honey will conclude your visit on a sweet high.

Cinder offers casual fine dining with the warmth of traditional hospitality, including a Chef’s Table experience with a bespoke four or five-course menu, and a soon to launch ‘Cuts Club’, which will welcome its 65 members with their own handmade Steak knife by Belgian artisanal maker in the Dandenongs, Matthieu Dechamp.

Location: 492 Queens Parade, Fitzroy North

Phone: (03) 9481 3182

Link: www.terminus.com.au