The Press Club

CUISINE

The Press Club’s cuisine is best described as modern Greek.  It takes the best of centuries of Hellenic gastronomy and melds modern techniques, contemporary style and the finest ingredients.  The a la carte menu features a combination of wonderful dishes; and the seven or nine element Symposium menu with matched wines is a wonderful way to sample The Press Club’s fare.

George Calombaris works closely with head chef Joe Grbac and his team to create innovative and delectable menus.  

Joe started at The Press Club in October 2009.   He has developed his style in Melbourne and London and has worked with high-calibre chefs such as Jacques Reymond and Gordon Ramsay.  His European background is reflected in the current menu with innovative dedications to regional Hellenic dishes.
Location
72 Flinders Street
Melbourne 3000 Australia

Trading Hours
Restaurant
Lunch Mon – Sun: 12pm–3pm
Dinner Mon-Sun: 6pm–10pm

*Reservations Essential

Little Press
Mon-Fri: 7am until late
Sat: 3pm until late
Sun: 12pm until late