Occupying a former printing house, Press specialises in meat hot off the wood-fired grill. Farmyard-to-plate offerings are fearlessly carnivorous, with dedicated raw and offal sections (hello brains, tongue, sweetbreads). An entrée of grilled squid offers the whole body, scored with stripes, and a salty sluice of green chimichurri (soak it up with house-baked bread, cleaved by waiters on a sideboard). Coorong Angus Scotch fillet is served impeccably medium rare on caramelised onion with mushroom sauce, although a side salad is too generously dressed for textural contrast. Slick, heritage-inspired interiors (exposed brick, original floorboards, bar tables and booths) provide the right setting for long-lunching business types. Round out the meal with good cheese (which trumps the simple dessert offerings), an expertly prepared espresso and a Tasmanian single malt. Wine, craft beer and floor staff are all impressively global. Press play.
tasting menu $68
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