Cinder: Flame-Kissed Dining in a Fitzroy North Icon

At Fitzroy North’s Terminus Hotel, steak has long been a staple—an integral part of its 150-year legacy. Now, head chef Jake Furst is taking that tradition to new heights with Cinder, a restaurant and intimate chef’s table experience nestled within the pub, dedicated to dry-aged and flame-kissed meats.

Charcoal Cooking Beyond the Expected

Armed with a Josper oven and grill, Furst crafts a range of charcoal-fired dishes that go well beyond beef. Think coal-baked scallops drenched in café de Paris butter, sticky lamb ribs glazed with plum and gochujang, slow-cooked beef shin paired with fluffy, fire-baked flatbread, and wood-roasted carrots dusted with goat’s cheese.

Steak Staples and Pasta That Punches Above Its Weight

The menu includes a small but thoughtful pasta lineup—pumpkin gnocchi, a classic marinara, and a rotating pasta of the day—alongside a concise steak offering: two each of grain-fed, grass-fed, and Wagyu cuts, plus a dry-aged special, served with your choice of sauce or infused butter.

Desserts Worth Staying For

Cinder gives desserts their due, offering refined takes on pub favourites. Expect dishes like chai panna cotta with gingerbread crumb and spiced honey, or a caramelised lemon tart finished with a brûléed top.

All menu items are available à la carte or as part of a rotating four to five-course chef’s table experience.

Moody Charm and Spirits to Match

Accessible through a discreet side entrance, Cinder exudes cozy, tavern-like charm with low ceilings and exposed bluestone, balanced by modern touches like speckled ceramics, brass finishes, and artful plating. The walls are lined with local memorabilia, while the shelves are stacked with top-shelf spirits—perfect for sipping neat or stirred into a barrel-aged Negroni made with Mountain Goat Hopped Gin.