Booked at 1 o’clock for lunch. We were met and greeted and sat at our table. Had a lunch time beverage it was made at the table and the ice was topic of conversation for awhile. Food was great and there was a great amount...More
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Everything I expected and more. Thoroughly enjoyed the whole 6 course tasting menu experience. The presentation, ambiance and the food were all excellent. Travelled a long way for this and was not disappointed.
The family spent Christmas lunch at The Press Club. The Good: * Great staff with wonderful attitude who possesssed a real service mentality and knew the menu. * Excellent sommelier * Innovative menu - a real twist on the classics. Started on a high with...More
George Calombaris is one of Australia's most recognisable chefs, due largely to his role as a judge on MasterChef Australia. George has a reputation around town as an avant-garde chef At The Press Club, George aims to recreate the traditional Greek food inject it with...More
We visited the Press Club in August 2017. This is a very high end Greek restaurant. We asked for Chef's special. It was a lot of food and very tasty. Great food, great service, and great atmosphere. Perfect for business dinner.
From the moment we stepped into the restaurant we felt relaxed and at ease. It was like being in the flashiest hotel room where it was beautifully appointed but comfortable. We start d with two unique and fantastic cocktails. The food was delightful and delicious....More
We visited on our 10th wedding anniversary, and it didn't disappoint. The place is like a 1950s Athens airport lounge. A little cramped, but the service was excellent and the food was unlike anything else, especially the first course, an Australian/Greek themed entree complete with...More
We went last night for my birthday. We did the 8 course degustation with matching wines. The food was amazing, and unlike the other restaurants it was not loud at all. I would highly recommend this place for a special intimate dinner.
The house cocktail is a homemade liquor from the sap of a tree similar to a pine, served over a cardamom ice cube. The breads were donut holes and pitas, served with roe, feta and tomatillo spreads. The apps were octopus with a fava bean...More