The Press Club is the flagship venue for chef George Calombaris.
George began cooking in the kitchens of his mother and grandmother, developing his passion for traditional Greek and Cypriot foods. George commenced his formal training at Melbourne’s Sofitel Hotel and began his food journey. Soon, in the kitchens of his mentors Gary Mehigan and Raymond Capaldi, his interest in experimental cuisine began to be translated to diners palates.
The young chef had success quite early as his dedication and talent were noticed by guests and critics alike. In 2003 George became head chef at Reserve, Federation Square and produced a menu the likes of which Melbourne had never seen. Reserve closed with two prestigious chefs’ hats from the Age Good Food Guide, and George as the reigning Young Chef of the Year.
In October 2006 The Press Club opened on the ground floor of the iconic heritage listed Herald and Weekly Times Building. George envisioned The Press Club would be a temple for Hellenic cuisine; a tribute to his culture, cuisine and the hospitality of his family.
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 Symposium degustation menu with matched wines is recommended by the team as the best way to enjoy a Press Club experience.
George Calombaris works closely with head chef Joe Grbac and his team to create innovative and delicious 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.
A new home for all of us to enjoy some very special wines, carefully selected by our wine team.
As most of you may be aware, previously our space was known as the Press Club Bar with a selection of meze - a Greek watering hole. When the opportunity came to rebuild and include a Cellar we all unanimously exclaimed, yes!