The Terminus Hotel in Abbotsford is quite recognizable, painted in a unique green it sits on Victoria St, newly opened and refined, it is a great pub to drink at, I was there to see if it was a good pub to eat at.
I went with a few friends and ordered three standards to judge their food, the Parma, their 300g Porterhouse cooked rare served with chips and herb butter and finally their 200g cheeseburger.
First out was the cheeseburger, it looked great, was cooked well and had a great flavour but still lacked a final wow factor, something to take it from this is a good burger to I need this in my life.
Next up was the Parma, it looked great, golden cheese and the right amount of Napoli but it was slightly soggy and poorly constructed, the topping came sliding off every time you went to cut it, thankfully the flavour was great and made up for the misconstruction.
Lastly the steak, it came out last, charred over a gas grill it was seasoned well and the butter carried great flavour which made up for the lack of flavour and average quality of the beef. It was overcooked to a medium rare which did affect the tenderness but not to a point where it was grainy.
Overall The Terminus is not a bad place to eat but it’s a great place to drink.
How well it’s cooked – 7.7
Flavour – 6.8
Tenderness – 6.6
Overall – 7.0
The park hotel was put on my radar when Parmadaze did their review.
I was after a quick lunch before my friend started work. We ordered the Parma ($20) and the rump steak ($16) rare with chips and salad. They had two choices of steak, a porterhouse or the rump, and the porterhouse from the Napier came to me as i was thinking about it so I decided to forgo another disappointment and ordered the rump.
It was fairly quiet, and the meals came out 15 minutes later.
The steak looked nice, as did the Parma; however you could tell the cheese needed more time under the grill.
The Parma was good, but not as good as it u sed to be. Both the cheese and bacon were underdone, though those were about all the negatives I could find. The chicken, thick, juicy and cooked to perfection with the Napoli being amazing.
The steak was thin and it was overcooked, medium to medium rare, but thankfully was still ok. The flavour was good, slightly beefy and salted well, but could’ve done with a grind of pepper. It was served with a gravy which was nice, though I found it didn’t really compliment the steak the same way a mustard would, but went great with the chips. Tenderness wise, for a rump, it was good but still not extremely so, it was however better than the “rib eye” at ribs & rumps.
How well it’s cooked ( Roughly) – 6
Flavour (Surprising) – 7
Tenderness ( True Rump Style) – 6
Overall – 6.3