The Flinders Pub has served cockies, surfies, yuppies and townies and now the newish owners are targeting foodies. The old band room has been gentrified with cool grey and earth tones, stone fireplaces and garden courtyard dining areas with large rooms opened up to feed the summer crowds but also creating intimate spaces. Algerian-born French chef Pierre Khodja is at the pans cooking food made with French technique and subtle use of North African ingredients. You might start with green and white asparagus with onion marmalade and shanklish (Lebanese soft cheese). Main course could be crisp-skinned snapper fillet with pearl cous cous and saffron-infused sauce, or a pan-seared beef fillet with a little beef borek with rich shallot puree and red-wine jus. Finish with a hot souffle with Turkish delight flavours matched with silky halva icecream - stunning. Terminus is emerging as a hot new destination for peninsula dining.