Press Club

Remember Kostasdinos Kenteris, the Greek man who came from no where and took gold in the 200 m at the Sydney Olympics? Same could be said about George Calombaris’ amazing restaurant – it’s a real winner, quiet and unassuming - without the drugs.

The sprint begins with some mouth watering appetisers, followed closely by mussels cooked down in a chickpea vinaigrette. Next are the lightly crumbed pork and fennel pork pies resting on a tube of tzatziki. Nearing the quarter way mark, who would have thought the watermelon and fetta salad, balancing sweet and sour would dash ahead in the favourite’s stakes. Soon gone, but not forgotten as the cumin spiced beetroot with pistachio biscuit arrives, balancing textures of tenderness and crumble. In the middle, loosen a notch in your belt, the going gets tough as the big boys make their mark. The pork slowly spit roasted with rosemary and thyme and seared kingfish come to the fore. On the final stretch, the desserts are overwhelming, with the rich dark chocolate tart and the sweet sugar syrup drenched Greek donuts taking the honours.

With a super attentive staff team that treat you like family, and food made this lovingly, you’d hope to see this restaurant running the Melbourne food track for a very long time.

4 / 5 yums!

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Where? Press Club, 72 Flinders St, Melbourne

What? Kerasma B - $65

Left to Right : herb and pistachio bread, Mezedes Board : spiced baby octopus, vine leaves, olives, saganaki, Boston Bay Mussel Spankopita, Pork and Fennel Sausage (beetroot tzatziki, shaved fennel salad), Watermelon and Fetta Salad, Salad of cumin spiced beetroot, pistachio biscuit yoghurt cheese, attiki honey, Pork on a Spit with Lemon Potatoes and Marouli Salad, Kingfish, Dessert Mezedes : Fruit and nut stifado stuffed baby tomato with Cypriot cinnamon ice-cream, 3 way brulee of Greek pistachio, Cypriot cinnamon and orange glyko, Chocolate Tart, Greek Donut, Chios Mastic Panna Cotta, Feta and Watermelon with lime and yoghurt sorbet, pine mint palate cleanser