The Terminus Hotel

There's been a shift in the kitchen of this handsomely furnished hotel; chef Michael Tillotson is now at the helm and his modern, unpretentious pub menu gets the thumbs-up. There's a healthy dose of Hispanic and Med influence (think chipotle, romesco, ceviche), but you're just as likely to find flavours from Japan or Korea - as with specials like the smoky, tender Korean barbecue beef skewers with kimchi puree. Quality steaks are a feature (and excellent) and the slow-cooked pork belly, maybe partnered with a tangy apple-fennel slaw, is done to luscious, salty perfection, its plus-sized portion a joy for big eaters. Desserts - such as pretty berry-strewn white chocolate icecream with raspberry sorbet and meringue - are a delight, exhibiting flavour balance and visual flair. Service, while welcoming, can be a little sketchy, but when it comes to the food, wine and atmosphere trifecta, the Terminus confidently delivers.