THE PRESS CLUB
Visiting The Press Club was a real treat. I took my partner and my mother in law. I'm one of the lucky ones, my in-laws are the best and I love hanging out with them.
A dimly lit restaurant with booth style seating and a window to the kitchen. There was a calm vibe down there, everything being made with gentle precision. The saying 'made with love' seems quite fitting.
The evening started with cocktails, each of us picking a different one so we could try them all. The 'King Otto' negroni stole the show. All were visually enticing.
We went with the 5 course Kersama tasting menu with a wine pairing. I love the element of surprise with a tasting menu, the decisions are made for you. Al a carte is an option but I'd highly recommend the tasting menu.
I love pre dinner chef snacks, it's such a tease. Small enough not to spoil the meal but enough to get you excited. Cows milk halloumi with honey and yuzu, Taramosalata with ouzo and Yarra Valley caviar and salt & vinegar loukoumades were politely shared. Everyone was eyeing off the last piece of halloumi, I cut it evenly into three tiny pieces so we could all enjoy one last bite, it was that good! Dinner included tender octopus with lentils and finger lime, baked potatoes in a yuzu broth with truffles and most notably, BEETROOT! For everyone that knows me well, beetroot is my most hated food. I've tried it cooked every possible way and have hated it for as long as I can remember.... until now! I don't know what they did but it was served with fine, crispy eggplant on a bed of transcendent ambers that took you to a smokey woodland. Man, I was impressed and so was my partner. He couldn't believe he was witnessing me consume beetroot and not just enjoy it, but not leave a single thing on my plate.
A cute detail that needs to be noted. Cutlery wasn't set at each setting, instead placed at the end of the table. We were told that "Once you see your dish, choose your weapon." How many times have you been served a fork when you really wanted a spoon to scoop up a delicious jus or sauce.
There was a very clever ending to the evening; a backgammon board with pieces and dice made entirely out of chocolate. I'd never played the game before so my MIL showed me how to play before we ate the sweet treats and had no more pieces to play with.
What made this evening so special wasn't just the company and the incredible food but the professional, attentive, informative staff who really are a credit to the business. As we walked out we all noted how much they added to the experience.
The Press Club is also open for lunches on Friday and Saturday. Click here to make a reservation.
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