Tour of the Kitchen and meeting head chef Alex Xinis
The Press Club
Melbourne
Annual dinner
We have now made it a tradition to go to the Press Club at least once a year. Click here to see last year’s post. This time around we were seated with a view of the kitchen, there’s a small long window which only 2 or so tables can see into the kitchen, and we were lucky enough to be seated there! Mental note: request this table every year!
We decided this time around to go for the 6 courses $155pp, as we felt like 4 courses wasn’t quite enough last time. I think 6 courses was the perfect amount, but i’m sure bae will want to go for the 8 courses next year.
The cocktail was the first big decision, as they were presented to us on arrival, i wasn’t completely sold, then after reading the menu and realising that is all the cocktails they offer i asked for the sweetest one. 'Ice-tea-PC’ - bourbon, pisco, peach liqueur, Ice thyme & lime - i think i was turned off at the start with the mention of bourbon, but i should have learnt by now. Always have faith and trust the Press Club cocktail professionals. This cocktail was delicious! Perfectly sweet, not too strong, they are my little treat every year and i love it.
What we also love and start the night off on an amazing high is the Mezethes, the clothesline with dried eggplant this time, that taramasalata and the standout salt and vinegar loukoumades <3,
Prawn / Karpouzi / Feta - prawns from the morning peninsula, this dish was perfect to start with, light prawns but with a thick sauce but that prawn flavour stand out and lightness of the butter lettuce was refreshing
Potato skordalia / Walnut / Garlic - this dish was amazing, they brought the potatoes out roasting on coals firstly, then took it back to the kitchen to dish it up. The smooth and creaminess of the skordalia with the nut and garlic was an amazing combination.
Duck / Sweet Potato / Cherry - i love duck and this was such a beautiful dish
Papia / Cauliflower / Shitake w Truffle - this was truly amazing, we were offered to have truffle added to this dish and i was super excited about this. The fish melt in your mouth, the truffle portion was super generous from head chef Alex thank you!
Beef / Tarama / Horta - this beef was amazing, great way to finish up the savoury dishes
Lemon / Honey / Fennel - such a great palette cleanser yummo!
Sokolata / Beetroot / Yoghurt - this dessert had the beautiful cherries in a chocolate type soil, really nice
We finished our meal with a game of chocolate backgammon, this was a popular game played in Greece especially, i love how Press Club mixes George’s love of his culture. Embracing it and mixing it with your love of food is why i love the Press Club so much as my favourite all-time restaurant in the world.
Thanks so much to the friendly staff at Press Club, at one point when Bae went to the bathroom i was admired by the kitchen and the waitress came up and saw i was keen and offered a tour of the kitchen after out meal <3
Until next year…