Cinder’s winter menu puts fire-grilled steak, Wagyu specials and chef Marius Daniulatis at the centre of the Fitzroy North restaurant
Cinder has introduced its winter menu in Fitzroy North, with chef Marius Daniulatis leading the kitchen after being named a Chef of the Year finalist at the AHA Vic Awards.
The restaurant sits inside the 150-year-old Terminus Hotel on Brennand Street and centres its menu on steak, seafood and seasonal dishes cooked over a wood-fired Josper Grill.
The winter menu gives Cinder a clear point of difference during the colder months. The dining room uses moody lighting, exposed bluestone, leather banquettes, dark panelling and an open fire, while the food leans into heavier seasonal plates, grilled cuts and shared dishes.
Daniulatis’ menu includes premium steaks, mains and seafood, with a focus on Australian and locally sourced ingredients. The Josper Grill has its own section of the menu, with up to 20 steak options across grass-fed beef, dry-aged cuts and Wagyu.
Steak choices include a 600g 60-day aged ribeye from Tasmania, a 1.2kg Wagyu tomahawk from New South Wales and a 250g grass-fed vintage Wagyu striploin from Victoria. Each is served with house garnish and a choice of sauce or butter.
The grill menu also includes market fish, with whole baby snapper, trevally fillet and kingfish fillet listed among the seafood options.
Josper Grill and winter specials
The à la carte menu is split across smaller, medium and larger dishes. It includes crispy pork belly with spiced plum sauce, gremolata and crackling, local burrata with market tomato, white balsamic and Kampot pepper, and split king prawns with grilled zucchini, XO butter and burnt lemon.
Other dishes include fried potato gnocchi with sausage ragout, spinach, cream and smoked cheddar, as well as rack of lamb with creamed leek, peas, bacon, confit potato and mint jus.
Cinder also serves a four-course Chef’s Table menu priced at $115 per person, or $190 with matching wines. Sides, sauces, butters and Pommery mustards are available alongside the main menu.
The drinks list includes wine, cocktails and other drinks to match the steak and seafood-led menu.
Weekly specials are also part of Cinder’s winter dining push. Wagyu Wednesdays feature Australian Wagyu cooked over the Josper Grill, with house-cooked chips, slaw, and a choice of sauce for $39.
On Thursday evenings, diners can bring their own bottle for $20 in corkage. From Friday to Sunday, the restaurant serves a three-course shared grazing lunch for $55 per person.
Cinder Melbourne
Address: 18 Brennand Street, Fitzroy North, VIC 3068
