The new restaurant reveals a stunning interior and modern-Australian menu.
Cinder, the new restaurant created within Fitzroy North’s iconic gastro pub The Terminus Hotel, celebrates cooking with flame and fire over a modern Australian menu and has partnered with Mountain Goat Brewery to offer an exclusive signature negroni.
Twelve months after being redeveloped by one of Australia’s leading pub entrepreneurs, Craig Shearer of Kickon Group (Plough Inn, Collective Palm Beach, The Osbourne, The Continental Sorrento), the 150-year-old The Terminus Hotel is establishing itself as a dining destination as well as a locals’ retreat, under Head Chef Jake Furst’s kitchen direction.
With a Josper oven in the heart of the kitchen, 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. He explains: “There is nothing purer than cooking food over fire. It enhances the natural flavours of the product, and when you use the best seasonal available ingredients as we do, it’s a truly great result.”
From small plates to sharing plates, additional highlights include:
• Coal-baked half-shell scallops with Café de Paris butter
• Smoked cauliflower arancini, harissa salsa
• Charred Skull Island prawns, chorizo and espelette pepper, lemon
• On the Josper grill, market fish with house garnish, tartare, and lemon
• A selection of grass-fed, grain-fed, wagyu, and dry-aged cuts
• Chai panna cotta, gingerbread crumb, spiced honey
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, Mathieu Dechamps. The MD Knives feature handles made of black mulga wood and will be named and stored in a refurbished timber cabinet mounted in the entrance to the restaurant when not in use.
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. It seats up to 60 guests at walnut timber tables with tan leather chairs.
A space to premier new products with local brewers, distilleries, and venues, Cinder will be involved in exciting limited-edition collaborations. First up are the pioneers of Australia’s craft beer scene, Mountain Goat with an American Oak Barrel-Aged Negroni. The exclusive partnership sees their signature Negroni using Mountain Goat Hopped Gin, Maidenii Vermouth, and Campari for the perfect after-dinner digestif. The Negroni, with a refined vanillin-oak character, transforms it into the must-have nightcap for diners, especially paired with Cinder’s dessert of hazelnut and peach galette with clove ice cream – making for a truly extraordinary experience at Cinder.
An excellent eating and drinking destination taking pub dining to new levels, Cinder is open for dinner from Tuesday to Saturday and for lunch Friday and Saturday.
The Terminus Hotel, 492 Queens Parade, Fitzroy North VIC 3068
Trading hours: Tuesday to Thursday, 5:30pm–late; Friday & Saturday, 11:30am–late
Image credit: Dylan Kindermann