CELEBRATING 12 ICONIC YEARS

On June 29, we will serve our final menu before we enter an exciting phase of reinvention.

Our Executive Chef, Reuben Davis has created a series of events and special dinners, so you can celebrate with us and enjoy signature dishes from the past 12 years before our venue is reimagined.

Below are our key dates for you to join us to celebrate what has been and share in the excitement for what is yet to come:

June 13 – Wine Cellar Dinner We invite our guests to enjoy an incredible tasting menu matched with wines by the glass from our premium cellar.
Cost: $500; food and wine match

June 26 – The Press Club Alumni Dinner Special guest chefs from years past have been invited to re-interpret a dish from their time at The Press Club.
Cost: $190 for 8 courses. $110 wine match

June 29 – The Press Club Final Service Join us for the festivities of the final night of service at The Press Club. We will be opening special magnums of premium wines which will be sold by the glass.
Cost: $165pp - SOLD OUT

Make a reservation on (03) 9677 9677 or online.

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MEDIA RELEASE - PRESS CLUB CLOSURE

In 2019 The Press Club celebrates its twelfth year. During this time, the restaurant proudly seated over 600,000 guests, made white Taramosalata famous, poured over 200,000 glasses of champagne and in excess of 50,000 Ouzos. The hatted restaurant, led by George Calombaris and executive chef Rueben Davis also placed prominently each year in the Delicious Top 100 awards, collected restaurant of the year and won chef of the year within this history.

During the twelve years, the iconic Melbourne fine diner hosted the likes of Richard Branson, Nigella Lawson, Gordon Ramsay, Anna Wintour, Heston Blumenthal, David Attenborough, Cate Blanchett and John Cleese - just to name a few. Special events including visiting chefs, Melbourne Food and Wine Festival and Oh My Greek Week are forever placed in the memories of guests, media and the hospitality industry. A retrospect of the team shows not only long-standing service and a comradery, there is a celebration of many careers that were launched at the Flinders Street institution that continued on across Melbourne, interstate and around the world.

The menu has been travelled around the globe, presented at the nation’s major food and wine festivals, featured in a number of classic cook books and enjoyed by some of the most highly regarded industry icons. Sat Bains, Massimo Bottura, Carlo Cracco, Jason Atherton, Elena Arzak and Marco Pierre White are just some of those drawn to The Press Club impressed by its spotlight on Greek cuisine, presented in a modern form.

The menu evolved and in the most recent times, felt appropriate to take the form of the Kerasma. A Greek word translating to “treat and share” however more than that, describing feelings, stories, places, people and life. Changing with the seasons and created by Calombaris based on his heritage and memories – his story.

This story has now not only turned a page, or entered a new chapter – there is a completely new book to be written. On June 29, 2019 The Press Club will serve its final menu.

Executive chef, Reuben Davis, continuously in creative collaboration with Calombaris, will together design a series of events for the next three months, allowing guests the opportunity to revisit before the venue is reimagined. Nostalgic offerings for their loyal guests will see signature dishes from years past and invited special guest chefs to join alumni dinners to acknowledge their contribution to the history of The Press Club.

This new chapter will be led by the exploration of new themes at many of Made Establishment’s current restaurants as well as the much-anticipated release of the GREEK by George Calombaris range of delicious Greek produce.

Chef and restaurateur, George Calombaris says: “The Press Club will always be in my heart and soul – twelve years of memories. Now it’s time to create new ones. We are reimagining, evolving and although deeply proud of the past, we are inspired by the future to evolve with what our guests want, while still staying true to our roots.”