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Chef's Table Dinner at Cinder at The Terminus

Taking gastropub dining to the next level, Cinder at iconic Fitzroy North’s Terminus Hotel has made a huge impression since it launched with its culinary finesse, cooking over fire (as the name Cinder suggests), and touch of class. While steaks are the headline act (for which locals are grateful) we appreciated the array of dishes across the menu, and were highly impressed with our Chef's Table selection. Come for the steaks, and stay for the seafood. With head chef Jake Furst taking in the 150 year history of the pub, he has elevated the historical dining experience, and has clearly been given a freedom to create.

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Stunning fit out.

We were excited to be invited to Cinder, and we can say that Jake excels equally when it comes to steak and seafood, as well as hitting the high notes with his baking, dessert and vegetable cooking. Jake will take you to Josper heaven with compelling and expertly delivered dishes that are in no way formulaic.

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But first, gin.

A charcoal triumph, all while enjoying the stunning ambience and vibe of the restaurant.

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We began with a delightful Gin cocktail and oysters; the perfect start. Service was top notch throughout the evening, and it was a thrill to get a visit from Jake.

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Scallops served with rich café de Paris butter was one of the best things I've tasted this year.

The Chef's Table was quite the journey. Highlights included Scallops served with rich café de Paris butter; Royal Miyagi Oysters with verjuice and chives; Appelation Oysters; Slow-cooked melt in your mouth beef shin with fire-baked house flatbread; House-pressed pasta with braised lamb shoulder and jus; Robbins Island 9+ strip with peppercorn sauce; Spatchcock with chimichurri; Chat potatoes with dill butter and confit garlic; Roasted zucchini with saffron ricotta; Heirloom tomatoes with Persian feta; Baby gem lettuce with Parmesan; Chai-spiced panna cotta with gingernut crumb and spiced honey dessert; and Petit d'Affinois with lavosh. We also enjoyed a bottle of Angas and Bremmer Shiraz to wash it all down.

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House-pressed pasta with braised lamb shoulder and jus a triumph.

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Slow cooked beef shin and house made flatbread a compelling dish.

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One of the best meals of the year and we highly recommend the Chef’s Table experience at Cinder, as Jake reeled off a series of hits and showed us what he can do. I could drink a bottle of the café de Paris butter but I would need to consult my personal trainer first. We were also surprised at the quality of the Robbins Island 9+ strip - not many gastropubs can boast this level of quality, and it was cooked to perfection. 

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Bravo to head chef Jake Furst.

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Josper joy - Spatchcock and Robbins Island 9+ steak.

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Cinder is located along the side of the Terminus, as a seperate area to two other dining precincts in the Hotel. The fit out is brilliant, featuring bluestone, as well as a stunning rendered wall, low ceilings, artwork and nostalgic photos, and brass accents.

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Cinder has plans to launch Cuts Club, where 65 members can receive their own handmade black-mulga steak knife (sounds amazing). Show me a gastropub firing like Cinder is right now, a gem in Melbourne's north. Highly recommended.

House-pressed pasta with braised lamb shoulder and jus