Cinder — Restaurant in Melbourne

What an absolutely beautiful dining experience. Came to surprise my parents who had just returned from an extended period in Europe. They were blown away. From the moment that we entered Cinder, we knew we were going to be treated to a fantastic night. The attention to detail from the furnishings when you walk in, combined with the minimalist yet lovely façade creates an inviting scene from the outset.

Then you are greeted with the menu where every dish seems like it's worth ordering. It must be noted that we were told that the Chef's Table offer is no longer available through First Table. This was not signposted prior to booking, however, it was not an issue for us given we planned to dine à la carte regardless.

We opted for five selections from the small and medium plates to start. I would highly recommend getting a good selection of these plates as they are all beautifully presented and packed with unique flavours from fresh ingredients. The standout was undoubtedly the tuna with the yuzu ink cracker - it was plated like a work of art to the point where it almost felt like a pity to eat it! The flavours were sublime and it reminded me of a similar dish I enjoyed recently at one of Melbourne's finest in Gimlet at Cavendish House. Would also recommend the lamb ribs. Beautiful textual contrast with the crunch on the outside combined with the melt in the mouth meat.

We then ordered the pièce de résistance - a 1kg dry-aged Cape Grim Ribeye steak. This was one of the best steaks I have had in Melbourne. Firstly, the dish was plated beautifully with several accoutrements as well as roasted garlic to pair with the exceptionally charred steak from the Josper Grill which gave it a level of uniqueness to set aside from competitor steaks. A mouthful with the truffle butter, roasted garlic and mushroom sauce was one of the best bites of meat I have ever had. The steak was perfectly cooked, well-marbled and large enough to feed three of us comfortably. The dish came with three chef's sides - roasted carrots, seared asparagus and a light pickled cucumber salad. It felt generous for these to be included with the dish and they all accompanied the steak really nicely. The cucumber, in particular, is worthy of note. We also sampled the wedge salad and the hand cut chips which were both lovely additions, with special mention to the chips which came out piping hot and were evidently triple-cooked given that they bore a glass-like exterior and a satisfyingly fluffy interior.

The vibe and service of the restaurant is relaxed but refined. They are not trying to pretend to be anything that they're not but rather, they are happy to embrace their identity as serving well-presented dishes with fresh ingredients that are cooked in a beautiful manner.

Ultimately, I would highly recommend Cinder. The ambiance, vibe, service and quality of food rivals some of the best in Melbourne in my opinion. Will definitely...

A Night of Nostalgia and Wagyu Wonders at Cinder

Nestled in the heart of Clifton Hill, Melbourne, Cinder stands tall as a beacon of culinary excellence. Last night, our merry band of MBA comrades embarked on yet another gastronomic journey, a tradition woven into the fabric of our enduring friendship. As we strolled through the doors of Cinder, memories of our syndicate days flooded back, mingling seamlessly with the anticipation of what awaited us.

Now, let me preface this review with a confession: I have long been hailed as the culinary connoisseur of our group. However, in a surprising twist of fate, the torchbearer of gastronomic glory shifted to our dear friend Darren. With a mischievous glint in his eye, he led us to Cinder, and oh, what a choice it was!

From the moment we were greeted by the friendly staff to the last morsel savoured, Cinder effortlessly captured our hearts. The ambiance? Picture-perfect. The service? Impeccable. And the food? Ah, the food.

In a comedic turn of events, each of us, without prior consultation, opted for the same dish: the legendary Wagyu steak. Now, one might question our adventurous spirit, given the tantalising array of options adorning Cinder's menu. But sometimes, simplicity reigns supreme. ( and also, great minds think alike ) And let me tell you, that Wagyu steak was nothing short of sublime. Tender, succulent, and cooked to perfection, it was a symphony of flavour that left us speechless (well, almost).

Accompanying our carnivorous delights were an assortment of sides, each a delicious ode to culinary craftsmanship. Wood-roasted carrots with goat cheese provided a delightful balance of sweetness and tanginess, while the thyme and truffled potato dauphinoise elevated the humble potato to new heights of decadence. Although we had a long debate with our waiter as to the pronunciation of 'dauphinoise', with everyone around the table having recent trips to France claiming their excellence in linguistics only to turn into a gaggle of ignorant Australian laughter.

I digress: As we indulged in these culinary delights, amidst the laughter and clinking of glasses, there was an unspoken agreement — Darren had indeed outdone himself. His victory was sealed, and we eagerly await the unveiling of his next culinary conquest.

In conclusion, Cinder exceeded all expectations, reaffirming our belief in the power of good food and great company. So here's to friendship, laughter, and the endless pursuit of gastronomic delight. And Darren, old friend, the culinary crown is now yours. Choose wisely.

Rating: Five stars, with a side of camaraderie and a dash...

Recently, teenager of the female variety went to a party at Fitzroy bowls club and me and the "heir apparent" (aka Fake Junston) were looking for someone to dine and were leaning towards an excellent steak. During these moments we like to step out of our comfort zone and dressed in board shorts and t-shirts we walked into the impeccably decked out "Cinder at the Terminus" after an appropriate google search of Best Steak Restaurant in Melbourne Near Me” led us there. The Terminus was a pub I frequented in my halcyon days and “Fake” was lucky enough to hear some more of his father’s fascinating stories of bygone days which no doubt added to his personal journey. Cinder is promoted as “a delightfully warm and inviting eatery offering casual fine dining” and “offers an exquisite selection of dry-aged meat dishes to tantalise the taste buds”. I was super excited with the promise of a selection of dry aged meats and if I may say my taste buds were ready to be tantalised. The restaurant is most certainly cosy and beautifully appointment and the staff are outstanding. Could we be seeing perfection of the same heights only seen at memorable trips to Greasy Zoe’s in Hurstbridge? Excitement building……... I was disappointed to hear that we would only be able to get a set Chefs menu at $55 per head on the Sunday and in fairness this is advertised literally everywhere they can. The set menu also only has one steak offering so that was the second blow in as many minutes. However, that is where any additional form of negativity ends. Our oyster was delicious, and the Tuna Tataki with Osaka dressing may be in the top 10 things I have ever eaten anywhere. The salt bush focaccia was, and I don’t say this lightly, absolute perfection. Main I wasn’t overly excited about as it was described as basically steak with carbonara, but it would be a sin to leave my beloved readers thinking that this was an appropriate description. It was a striploin done perfectly and not being offered the option of choosing how we wanted it cooked was a masterstroke. ALWAYS LET THE CHEF DECIDE WHATS BEST OTHERWISE WHY NOT COOK IT YOURSELF!!!! The carbonara was delicious and the carrots and pumpkin sides were wonderful accompaniments. There was also tomato but lets quickly move on. Desert was a pav but a tremendous one and if I may just give one more shout out for the exceptional service received. If you haven’t been to Cinder make sure you put it on your bucket list. I can’t wait to go back for a dinner and eat off their regular menu to give that a follow up review.

FYI $55 per head is the best value at this level I have come...