The Press Club Restaurant

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.

The Press Club Restaurant
72 Flinders Street
Melbourne , VIC 3000
Contact Phone
P: +61 3 9677 9677


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.

How To Get to The Press Club Restaurant


Opening time

  • Tuesdays: 12:00- 15:00, 18:00- 22:30
  • Wednesdays: 12:00- 15:00, 18:00- 22:30
  • Thursdays: 12:00- 15:00, 18:00- 22:30
  • Fridays: 12:00- 15:00, 18:00- 22:30
  • Saturdays: 12:00- 15:00, 18:00- 22:30


Price category
Services The Press Club Restaurant provides
The Press Club Restaurant specialties

Company Rating

20463 Facebook users were in The Press Club Restaurant. It's a 16 position in Popularity Rating for companies in Restaurant category in Melbourne, Victoria, Australia

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

Published The Press Club Restaurant on 2016-07-02 08:30:00 GMT

'The egg that want to be a lemon tart' Getting creative at May's special Maserati dinner! #throwbackThursday

Published The Press Club Restaurant on 2016-06-30 08:15:00 GMT

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!

Published The Press Club Restaurant on 2016-06-27 08:00:00 GMT

'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

Published The Press Club Restaurant on 2016-06-25 08:15:00 GMT

When Oprah calls, this is the answer. #ThrowbackThursday

Published The Press Club Restaurant on 2016-06-23 08:29:00 GMT

Cocktail trolleys are on trend! Thanks Broadsheet Melbourne for coming to visit.

Published The Press Club Restaurant on 2016-06-22 08:15:00 GMT

New 'truffle lab' opens in New York! Something for the bucket list?

Published The Press Club Restaurant on 2016-06-20 08:00:00 GMT

'The kitchen is a laboratory and everything that happens there has to do with science.' Photo: @fooderati

Published The Press Club Restaurant on 2016-06-19 08:15:00 GMT

A shot of green to keep the colds at bay: our beautiful winter horiatiki, made with Jerusalem Artichoke. Photo: Reuben Davis, Development Chef

Published The Press Club Restaurant on 2016-06-18 08:15:00 GMT

Mastiha ‘101’

Published The Press Club Restaurant on 2016-06-16 04:28:41 GMT

'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

Published The Press Club Restaurant on 2016-06-15 08:30:00 GMT

Eating is a necessity but cooking is an art.

Published The Press Club Restaurant on 2016-06-11 08:10:00 GMT

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.

Published The Press Club Restaurant on 2016-06-09 08:30:00 GMT

Eat. Sleep. Decorate. Repeat.

Published The Press Club Restaurant on 2016-06-04 08:00:00 GMT

'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

Published The Press Club Restaurant on 2016-06-02 08:15:00 GMT

'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!

Published The Press Club Restaurant on 2016-06-01 08:15:00 GMT

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.

Published The Press Club Restaurant on 2016-05-30 08:00:00 GMT

Published The Press Club Restaurant on 2016-05-26 07:24:26 GMT

'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.

Published The Press Club Restaurant on 2016-05-24 08:28:30 GMT

The show stopping dessert from a recent Kerasma night! Just a little something you might see on our ever-changing menu. Bring on Tuesday!

Published The Press Club Restaurant on 2016-07-03 08:15:00 GMT

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.

Published The Press Club Restaurant on 2016-06-29 08:30:00 GMT

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.

Published The Press Club Restaurant on 2016-06-26 08:01:00 GMT

Reason to visit us at lunch time? House-made petit fours, a sweet treat for our lunchtime guests with tea and coffee.

Published The Press Club Restaurant on 2016-06-13 08:00:00 GMT

'Cooking is like love. It should be entered into with abandon or not at all.'

Published The Press Club Restaurant on 2016-06-07 08:41:26 GMT

‘I opened the Press Club with a dream - my heart in the sun and my feet firmly in the kitchen.’ - George Calombaris

Published The Press Club Restaurant on 2016-06-05 07:36:50 GMT

Generated summary (experimental)

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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