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The Terminus Hotel

L'avis de Gault&Millau

The Terminus Hotel proudly showcases an ever-changing array of excellent craft beers, however this is not all that you can expect from this establishment. Damon Philippakos uses a wealth of unique ingredients to glam up his delicious pub food. The cosy restaurant is located just behind the main bar of The Terminus Hotel. The seventies-style decor features retro French posters and exposed bluestone walls. Dimly lit and moody, it sets the scene for a comfortable meal. From sharing dishes to hearty steaks, Chef Philippakos’s gastropub menu has everything you could want – and more. Zucchini and chickpea falafels are crispy on the outside with a fluffy interior, and they have the perfect amount of spice. They are accompanied by a smoky baba ganoush, tasty edamame salsa and crunchy fennel crisps. Potato, leek and gruyère pithivier is a standout dish. A golden pastry dome houses the al dente potato, buttery leeks and stringy gruyère; creamy peas and fresh baby corn round out the dish beautifully. PSST! The Terminus Hotel hosts a series of beer- and foodie-focused events during the year. Join the email list to stay in the know.

Adresse

492 Queens Parade
3000 Melbourne

Contact

+61 3 9481 3182
Voir le site web

Horaires

Lundi  / 19:30 - 21:00
Mardi  / 19:30 - 21:00
Mercredi  / 19:30 - 21:00
Jeudi  / 19:30 - 21:00
Vendredi  / 19:30 - 21:00
Samedi  12:00 - 13:30 / 19:30 - 21:00
Dimanche  12:00 - 13:30 / 19:30 - 21:00

Equipe

  • Ben Costello,  Chef

Catégories

Bistro/Brasserie Cave exceptionnelle Australien Moderne

Publicité

Formules

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