Matt Merrick is an outstanding chef and an outstanding addition to the Terminus.
Matt used to ply his trade in restaurants but has "a fire in his belly" about making a name for himself as a pub chef.
Most recently, he was Head Chef for two years at Wildflower Restaurant in Canterbury. The Age Good Food Guide 2010 says: "Happy people. This restaurant is full of them. The room buzzes with locals thrilled to avoid inner-suburban traffic for a good meal."
"Well made modern food."
Prior to Wildflower, Matt worked at Radii (rated 3 Chef's Hats in the Good Food Guide) with Sean Donovan (now at the Station Hotel) and Anthony Mussara (now at The Stokehouse), so he is no stranger to fine dining.
At the Terminus, Matt brings together his classical training and his fine dining experience along with his customer's understanding of the Melbourne pub and restaurant landscape.
"I know what I like to eat when I go to a pub, and my menu reflects that. It's not a fine dining menu by any means but it is underlined by the same quality produce and cooking technique".
"I think the Terminus stands out from the competition, both pubs and restaurants, because we put out high quality and exciting food, we have a superior beer selection and our wine list and service standards stack up with anyone in town."
Matt knows what makes a great pub, and understands "pub food". His menu is a cracker and we'd love to see you come down to the Termi and try it out. You won't be disappointed!
The bar and dining room have the same menu. To make a booking in the dining room, please call us now on 9481 3182 or email info@terminus.com.au.
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