The Press Club delivers a Hellenic gastronomical journey. The menu is ambitious, utilising modern and contemporary techniques yet skilfully retaining classical Greek flavours and characteristics.
Dining at The Press Club is like stepping into a glamourous cocktail lounge. It feels like you’ve found a hidden secret and you know you’re about to experience something a little bit special. A mere 10 tables fill the cosy dining room which is tastefully furnished with light coloured wooden table tops, metallic shades and creamy leather banquettes.
The service is brilliant, attentive but not intrusive, knowledgeable and professional. We absolutely loved indulging in the 8 course menu which was wonderfully matched with wine.
Before the courses even start, the adventure begins with a selection of meze to whet your appetite. Our favourite meze was the cows milk haloumi - an absolute treat, firm yet succulent with a beautiful salinity.
Course after course was stunning with flavours that both surprised and delighted. Our top picks from the menu include the hot and cold Port Phillip Bay scallops, which showcased the natural sweetness of the scallops as well as the luxuriousness of its roe. The seemingly simple dish of baked potato was similarly delicious. Pink fir apple potatoes locally sourced from Sandors Farm in Trentham, were cooked in rapeseed oil from the Yarra Valley and served with yuzu broth, anise hyssop and finished with generous shavings of truffle.
The dish of eggplant kleftiko with wallaby and pomegranate was yet another highlight. We loved the smokiness of the dish and the use of the eggplant to deliver both texture and flavour. As the dinner progressed, the flavours increased in intensity, working its way up to the mains which also featured our favourite dish of the evening – Robe Octopus served with lentils and finger lime. The octopus was exceedingly tender, courtesy of being cooked to perfection. The finger lime provided a lovely acidity to the dish which worked wonders. It was simply beautiful.
Showcasing The Press Club’s versatility, our evening concluded on a sweet high with a thoroughly modern and delicious dessert of Jerusalem artichokes, chestnut purée, chocolate and crème fraiche ice cream.
Based on its current form, it appears that The Press Club’s place in the upper echelon of Melbourne’s culinary institutions is secure for the foreseeable future. Certainly a restaurant worth visiting, and revisiting, for the quality of its food and warmth of its service.
Location: 72 Flinders St, Melbourne VIC 3000
Phone: (03) 9677 9677