A crisp pint, a good “eat with your hands” meal and the footy are a given at northside stalwart The Terminus. But this historic alehouse is more than meets the eye, almost three venues in one.
Since Russell Griggs (The Royston, Forester’s Hall) took over in 2008, The Terminus has spearheaded the Melbourne beer revolution. With 17 beers on tap and 60 more in bottles, it’s possible to visit regularly and never drink the same beer twice.
The front bar is split in two. On one side, a bright, modern bar leads out to a generous courtyard. On the other is a carpeted public bar, just like the old days.
It’s the dining room at the rear of the venue where you’ll want to hang your boots. It’s tastefully styled, paying homage to the original bluestone wall, with lighting just dim enough to take the edge off.
The menu highlights how far a gastropub can go. Steak is the winner here, with six varying cuts of pasture-fed Victorian beef, but the meat-free options don’t fall short either. Add a neat wine list and some classic desserts, and you have yourself a damn fine local.