The Terminus Hotel
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.
When Russell Griggs (The Royston, Forester’s Pub & Dining) took over in 2008, The Terminus became the tip of the spear in Melbourne’s 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.
But when stewardship passed to the Kickon Restaurant Group in 2021, executive chef Jake Furst added another dimension to this historic pub’s appeal. Cinder, the dining room at the rear of the venue is where you’ll really 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.
Steak is the winner here; varying cuts of pasture-fed Victorian beef fired on the josper grill. 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 alternative to the already-excellent list of pub grub available in the other parts of the building.
There’s the front bar, which 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.