Terminus at Flinders Hotel
Cnr Cook & Wood St, Flinders, VIC
03 5989 0201
“Established in 1889, the Flinders Hotel has endured the test of time with devastating fires, collapsed beach bars and more than a few colourful locals.”
Originally Flinders Hotel was purpose-built to accommodate the Morse code trainers and staff at the nearby cable station, who were establishing communication between London and the local communities via an underwater cable network from Flinders to Tasmania.
The site is rich with history, and since the tragic fires of 1926, when the hotel burnt down under suspicious circumstances, it has undergone rebuilding, renovation, restorations and extensions. With the area’s population increasing due to the local fishing and farming industries, The Flinders Hotel has always been a culinary focal point to the area, a place for brews, beds and banquets.
The Inge family purchased the Hotel in 2008, transforming it over four years into the modern multi-purpose culinary destination it is today. The space incorporates a casual dining space known as The Deck Bar and Bistro, alongside fine dining at Terminus, both overseen by Algerian born, French trained, Executive chef, Pierre Khodja.
The Deck provides a casual relaxed indoor/outdoor setting, perfect for family and friends. It showcases local produce through a selection of traditional pub classics which compete with North African inspired dishes. The Flinders Hotel also provides a function/corporate space called Peninsula, with a seating capacity for 120, as well as a home away from home, Quarters, their 40 room boutique hotel accommodation.
Terminus awarded its first Age Good Food Guide Hat in 2013 is where Pierre showcases his sophisticated fusion of North African-French cuisine. Encapsulating his classic French training, Pierre is renowned for his culinary approach, fashioning interesting, flavourful dishes with an eclectic array, and delicate use of spices.
“We should have the utmost respect for the food we eat,” said Pierre. “It takes months if not years of careful planning and cultivation for each ingredient. The dedication and passion that is given to the production of fresh food deserves our respect.”
He said, “I believe it is my job to finish the journey that food takes from producer to plate.”
The Hotel’s wine list showcases the Mornington Peninsula’s strength as a wine-growing region, whilst being choice-selected to aromatically enhance the subtle spices of Pierre’s meals.
“Elements of spice within cooking generally requires wines that are low in tannins and high in aromatics”, said Pierre.
It is the combination of culinary knowledge presented in the warm, relaxing environment of an iconic hotel, with over 120 years of history that has transformed The Flinders Hotel. Born as an accommodation necessity for a growing rural community, it has been transformed into one of the must-visit culinary destinations of today.