It wasn’t too long ago that North Fitzroy’s Terminus was still operating as a hotel, the sort of hotel where the long-term residents living upstairs wouldn’t think twice about shuffling into the bar in dressing gown and slippers for a few pots of Draught. What a difference a change of ownership can make…

In 2008, it was taken over by Russell Griggs, the man behind the Royston, in Richmond, which was the first Victorian pub to embrace the Australian craft beer revolution. He set about overhauling the beer list, installing more taps and then undertaking a significant overhaul of the entire 160-year-old building. A new kitchen was built and the dining room significantly extended as the Terminus set out to become inner north Melbourne’s premier gastropub.

Like its sister venue, the vast majority of its nine taps lining the front bar feature the best beers on offer from Australian micros, often including extremely limited releases and brewery showcases. The wine list isn’t bad either. The dining room, which can now seat 140 and has an open fire for the winter months, has also been gaining a great reputation for its food, particularly since head chef Matt Merrick took over the kitchen.

Now open for lunch five days a week and with a bottleshop next door, it’s quickly becoming a venue of choice for anyone who appreciates great beer and high quality pub food.