Last Press Club dinner

The Press Club

📍 Melbourne

👀 It was so sad to hear Press Club was closing. Over the last three months of trade, Press Club’s executive chef, Reuben Davis, hosted a series of events to celebrate the restaurant’s history. Alumni chefs were invited into the kitchen, and old dishes were brought back temporarily. I love this idea so much, Press Club is such an institution and it will be missed.

💥 Such a tiny restaurant behind a curtain like the Wizard of Oz, to reveal 10 booths and the bunker style kitchen, below street level.

💁🏼‍♀️ The service is something I will miss dearly, so many times I was invited into the kitchen, just because I was staring at the chefs and seemed interested.

🍷 The sommelier at Press Club was so amazing. They would come around with a bar cart and introduce the cocktails of the night. I always ordered one.

The menu took inspiration from of our Greek and Australian heritage. They created a menu combining the flavours of Greece. The Kerasma menu consists of a series of smaller dishes.

Meze

First up was Taramasalata, loukomades, the coolest dish presentation of the night, it was so special to have our own Press Club caviar tin.

The Oyster dish was simple yet effective, beautiful produce simply paired with a simple oil/lemon.

Spanakopita

Augolemono lemon chicken soup

Love a hero dish of Goats milk halloumi, fig, bay leaf, delicious!!

This dish was beautiful, Flinders island lamb stifado, smoked roe, root vegetables Kangaroo, imam biyaldi, they really use every bit of the vegetable for sustainability and are ahead of the curb.

Psari, sunflower, caper leaf

Such a pretty deconstructed dish. Great Ocean Road duck, spiced baklava, pear

These were something else!! Halloumi doughnut

The messy dish of Chocolate, halva, goats curd crumble.

A cold dish to finish Galaktoboureko, liquorice, krokos

✨ Thank you for the amazing memories and food.