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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
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More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
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Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
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Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

48
The Press Club
Greek
  • 72 Flinders St,
    Melbourne, VIC
  • (03) 9677 9677,
    www.thepressclub.com.au
  • Lunch Mon-Sat noon-3pm;

    Dinner Mon-Sat 6pm-10.30pm

     

The Press Club
-37.815693,144.972659

George Calombaris's intimate, glamorous, '70s nightclub-channelling fine-diner isn't cheap but it is fun. From a sometimes hilariously intrusive dance music soundtrack to the exuberant, sharp-witted waitstaff handing you scented hand towels with oversized tweezers and miniature Hills Hoists pegged with snacks, there's nothing po-faced about Press Club. There's humour on the set-course menus, too, though it's underpinned by seriously good cooking and well-considered flavour combinations, like char-grilled octopus served with lemon in three forms, hummus and baby herbs, or yoghurt sorbet teamed with caramelised olive oil and fennel flowers. Lamb shoulder with pickled caper leaves and John Dory lifted by a superb shiitake ketchup fly the comfort-food flag with class, while the booze offering - a hefty wine list, a cocktail trolley, an impressive collection of Greek liqueurs and brandy - helps the party atmosphere immensely.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • Lunch 2-4 courses $35-$60;

    Dinner 4-9 courses $95-$195

     

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • George Calombaris & Reuben Davis

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