The Terminus Hotel in Melbourne’s Fitzroy North has welcomed a new restaurant dubbed Cinder.
Craig Shearer of the Kickon Group (Continental Sorrento) has been a key part of reworking the existing gastro pub into a dining destination in collaboration with the restaurant’s Head Chef Jake Furst.
Furst has curated a menu that leans towards modern Australian cuisine and utilises the kitchen’s Josper wood-fired grill, showcasing premium specialty dry-aged meats as well as fish and vegetables.
“There is nothing purer than cooking food over fire,” says Furst. “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.”
The restaurant also offers a chef’s table experience along with four- and five-course menus.
Dish highlights include baked half-shell scallops with Café de Paris butter; smoked cauliflower arancini with harissa salsa; Grilled market fish with tartare and lemon along with a range of Wagyu and dry-aged cuts.
On the beverage front, the venue has partnered up with Mountain Goat Brewery to deliver limited-edition drinks such as an American Oak Barrel-Aged Negroni made with Mountain Goat gin.
Cinder is also set to launch the Cuts Club, where 65 members will receive their own handmade steak knife made by Belgian artisanal craftsman Matthieu Dechamp.
Cinder is open Tuesday to Thursday from 5:30pm until late and Friday to Saturday from 11:30am until late.
