Executive Chef Reuben Davis leads the team at George Calombaris’ The Press Club, presenting the very best of history-steeped Greek cuisine with all the contemporary flavours of Australian produce.
With just ten tables in this bespoke establishment, it is one of the city’s more intriguing restaurants. Opulence is the word here, seen in the deep tan booths, impressive light fittings and small curved bar.
There’s a small à la carte menu of favourites, or five- and eight-course menus for those who want to be left in the hands of the kitchen. The food is proudly Greek, with honey-soaked haloumi and ouzo-laced taramasalata on offer as snacks. Kleftiko-style roast potatoes with black garlic, or a Barossa Valley lamb stiffado are both more-ish dishes that will transport diners to Greece with just a taste. The Rangers Valley moscari continues in the same vein, with beef tongue, cheek and strip loin cooked in three ways and served with mushrooms and yoghurt.
PSST! There are some cute treats on offer for dessert, but rather than ruining the surprise you will just have to experience them for yourself!