CUISINE

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 seasonal dishes; and the Symposium degustation menu with matched wines - available for both lunch and dinner 7 days a week - 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 of chefs to create innovative and delicious menus.

Joe commenced 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.