at 72 Flinders Street, Melbourne, 3000 Australia
Take your place in the plush surrounds of George Calombaris’ Press Club – all sleek gold, tan and creamy luxury.
In October 2006, the four directors joined together to form MAdE Establishment, and opened their first venue, The Press Club Restaurant and Bar. This began a new era for George Calombaris and cemented his place as a culinary star for his Modern Greek Cuisine - never seen before Melbourne; where modern twists to traditional Greek cuisine has put this restaurant on the global map and has diner’s wanting more. Take your place in the plush surrounds of George Calambaris’ Press Club – all sleek gold, tan and creamy luxury. Created in the smaller space adjoining the old premises, Calombaris has let his imagination run wild. Settle into a booth (there’s only ten) and take in the high-street glamour and elegant Greek cuisine with a full degustation menu. Want to try something new? Treat yourself to inventive and experimental molecular gastronomy from head chef Luke Croston with Press Club Projects, a private experimental kitchen and dining experience. Next door to The Press Club at 52 Flinders Street, is Press Club - Projects, George Calombaris' creative and development kitchen. This space can be booked privately for up to 8 guests and offers a completely interactive experience as the chefs experiment with new dishes to make the menu in The Press Club.
15963 FB users likes The Press Club Restaurant, set it to 5 position in Likes Rating for Melbourne, Victoria, Australia in Restaurant category
What Saturday night in Press Club Projects looks like! Photo: @loula_theexplorer
'The egg that want to be a lemon tart' Getting creative at May's special Maserati dinner! #throwbackThursday
Here's a familiar face! We're pleased to welcome back Alex Xinis back to The Press Club as our new Head Chef, working alongside George, our Development Chef Reuben and the Press Club kitchen crew! Many of you will know Alex as Head Chef Hellenic Republic Restaurant Kew, but before that, he was our Sous Chef. Alex, it's great to have back at The Press Club!
'George is all heart. He plates better than anyone I know. He dreams in flavours. He wears his heart on his sleeve. His blood runs blue with the love of the Victory. He can sleep ANYWHERE (that must help with the dreaming). He’s so passionate about what he does and he still feels things deeply. He misbehaves. He’s a good friend and (usually) a voice of reason – apart from the times when he’s the voice of unreason, which is often when he’s at his funniest. He loves a negroni. He can be very very silly. He doesn’t talk about himself in the third person anymore. He’s fun to tease about being a ‘TV celebrity chef.’ - Matt Preston
When Oprah calls, this is the answer. #ThrowbackThursday
Cocktail trolleys are on trend! Thanks Broadsheet Melbourne for coming to visit.
New 'truffle lab' opens in New York! Something for the bucket list?
'The kitchen is a laboratory and everything that happens there has to do with science.' Photo: @fooderati
A shot of green to keep the colds at bay: our beautiful winter horiatiki, made with Jerusalem Artichoke. Photo: Reuben Davis, Development Chef
'I had the opportunity to go to law school and my dad, who was an accountant couldn't believe I wanted to walk away from that and start cooking.' - Curtis Stone
Eating is a necessity but cooking is an art.
Have you ever dreamed of having unrestricted access to the wine cellar of a fine dining restaurant? Join us on 30 June for our exclusive wine-lovers dinner hosted by George Calombaris. http://bit.ly/1tbC4MT
Eat. Sleep. Decorate. Repeat.
'If you aren’t visually pleased then it will affect how much your palate will be pleased!' - Stelios Parliaros Wise words from Greece's 'wizard' pâtissier, who created this exquisite dessert as part of a special dinner for George Calombaris inaugural OMG week. #throwbackthursday #chefsthatinspireus Photo: @steliosparliaros
'I know a great place for lunch that isn't your cubicle.' Lamb / beetroot / yoghurt - new on our weekday express lunch menu. Treat yourself to two courses + a glass of matched wine for $40!
Just picked this rare find from the market! You don't find these beautiful 'Plum and custard' mushrooms (named after their very distinct colouring) at markets very. We're using them at one of our Press Club-Projects experimental dinners.
'If you know the way of the cake, you know the way of happiness.' This incredible creation is part of a new range of cakes we are working on in The Press Club kitchen. If you are celebrating a special occasion and would like an special cake created just for you, let our reservations team know when you book.
The show stopping dessert from a recent Kerasma night! Just a little something you might see on our ever-changing menu. Bring on Tuesday!
Here's a liquid winter warmer if ever there was one! 'Mastiha' was created especially for winter, a delicious combination of barrel aged Mastiha spiced with cinnamon and star anis, apple and chesnut liqueur, Fine de Calvados (Apple brandy) and cloudy apple juice.
In the Press Club cellar we have wines from $50 to $20,000. In this picture, you see the one for $20,000! This is the only Jéroboham (5L bottle) of Mouton-Rotchild 2000 that exists in Australia. The bottle itself has become a collector’s item, its very glass adorned with a treasure from the Museum of Wine in Art at Mouton: the little “Augsburg Ram”. Chateau Mouton-Rotchild has been a premier cru since 1973 and the only reclassified Chateau in the 1855 Bordeaux Wine Official Classification, in Pauillac, Bordeaux, France. Due to the bottle’s larger than normal volume, the evolution for the wine is slower, giving more time to bring out beautiful and elegant characteristic flavours of ripe fruits, cigar box, stone, cedar to mature.
Reason to visit us at lunch time? House-made petit fours, a sweet treat for our lunchtime guests with tea and coffee.
'Cooking is like love. It should be entered into with abandon or not at all.'
‘I opened the Press Club with a dream - my heart in the sun and my feet firmly in the kitchen.’ - George Calombaris
While the experimental menu features plenty of theatrics... there’s a realness and integrity that shines through, both in the chef’s various creative nods to his Greek heritage and the sheer beauty of the produce.
An intimate and relaxed dining experience with 10 booths and an atmosphere decidedly different to the original.
The interior has changed but the spirit remains: paying homage to Philotimo and classic Hellenic dishes.
Our ever evolving menu strives to push boundaries, combining old-world ingredients with new techniques for a dining experience unlike any other.
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