Terminus tracks with tasty menu

By Kath Gannaway
WITH a new winter menu just about to be launched, Healesville’s Terminus Hotel is the place to be for lunch or dinner as the temperatures fall.
Chef Lee Hennessy has been heading up the kitchen at the Terminus for almost a year and has developed a good intuition for what the locals and the tourists are looking for, as either a bar meal or something more formal in the bistro.
There will be lots of taste-tempting dishes on the new menu and, as always, the specials board is packed with value for money, tasty dishes.
Italian lamb shanks, hot beef curry with vegetables and kangaroo fillet with mash and red currant glaze are just three you will find regularly on offer. The specials board changes frequently, so regular patrons will alway find something new to tempt them.
Bar meals are also available with a great choice of dishes from as little as $10 with the top of the range 300g porterhouse steak only $13.50.
Tuesday is $15 steak night, Wednesday is pot and parma night, and on Thursday nights it’s a family affair where kids eat free.
Buy one main meal and get a kid’s meal free – including an ice cream and soft drink.
For dessert, there is a good selection of delicious cakes with the emphasis over the winter months being more on home-made, warming desserts.
If you are organising a group lunch or dinner, family or business, ask Lee and his staff about their special-price meal deals.
The newly renovated Melba Room is spectacular, offering top-class function facilities with seating for up to 100 people.
In the milder months, opening onto the adjoining beer garden, it can cater for up to 300 people.
The transformation of the Terminus Hotel is continuing with renovations to the bar under way and the bistro next in line for a make-over.
If you haven’t been down to the Terminus Hotel in a little while, prepare to be pleasantly surprised!
The Terminus Hotel at 23 Harker Street, Healesville, is open for lunch and dinner every day.
Phone 5962 4011.