admin June 27, 2026
The ideal restaurant destination for winter has been hiding right under Melburnians noses! Fresh from the AHA Vic Awards, where he was a Chef of the Year finalist, Chef Marius Daniulatis is excited for guests to experience Cinder restaurant’s Winter Menu
Hidden within the renowned 150-year-old Terminus Hotel in Fitzroy North, Cinder is one of Melbourne’s best kept secrets – a multi-award nominated restaurant loved for its steaks and cosy atmosphere. Inspired by the simplicity of traditional hospitality and the perfect cut of meat, Cinder is the epitome of casual elegance within the fine-dining restaurant sector.
Upon arrival, guests are greeted with a welcoming and intimate atmosphere, moody lighting and an open fire. The exposed bluestone juxtaposed with leather banquettes and dark panelling creates the sense of timeless charm and historic character. The perfect winter escape for those in search of a warm and cosy dining experience, whether a long lunch, midweek meal, date night or weekend dinner with friends..
While the decor creates the mood, those in the know visit for the food. Cinder’s hearty seasonal menu offers a range of premium steaks, mains and fresh seafood. Each dish is cooked with care and precision, utilising predominantly Australian and locally sourced ingredients to ensure quality and ethical dining.
Cinder Restaurant’s Winter Menu
At the heart of the Cinder kitchen is the wood-fired Josper Grill, which has its own dedicated menu. With up to 20 steak options including grass fed beef, dry-aged and Wagyu of various cuts, as well as a selection of market fish (Whole Baby Snapper, Trevally fillet and Kingfish fillet), the Josper Grill menu is not to be missed. All choices are served with house garnish and choice of sauce or butter. Highlights include the 600g 60-Day Aged Ribeye 9(TAS), 1.2kg Wagyu Tomahawk (NSW) and 250g Grass Fed Vintage Wagyu Striploin (VIC).
The A La Carte menu features small, medium and large choices, ideal for any occasion and sharing. Highlights include Crispy Pork Belly (spiced plum sauce, gremolata, cracking), Local Burrata (market tomato, white balsamic, Kampot pepper), Split King Prawns (grilled zucchini, XO butter, burnt lemon), Fried Potato Gnocchi (sausage ragout, spinach, cream, smoked cheddar) and Rack of Lamb (creamed leek, peas, bacon, confit potato, mint jus).
A range of delicious sides are available, as well as Accoutrements including Butters, Sauces and Pommery Mustards.
For those who find it impossible to choose, the Chef’s Table is ideal. The bespoke 4-course tasting menu is priced $115pp, or $190 with matching wines.
To complement the food, an extensive wine list is offered, alongside a thoughtfully curated menu of drinks and cocktails.
Winter at Cinder also offers some great weekly specials:
- $39 Wagyu Wednesdays – Australian Wagyu steak cooked perfectly over the open flame Josper Grill, served with house-cooked chips, slaw, and choice of sauce for just $39.
- BYO Thursdays – Guests can bring their own bottle on Thursday evenings for $20 corkage per bottle.
- $55 Lunch at Cinder Special – From Friday to Sunday, guests can enjoy a three course shared grazing menu for only $55 per person.
Cinder is the perfect winter dining destination with Melburnians able to enjoy a great value weekly special, indulgent night out, and occasion in between.
Cinder, 18 Brennand St, Fitzroy North, VIC 3068
