After a snappy three-month turnaround, George Calombaris’s flagship restaurant The Press Club has reopened as modern European restaurant and bar, Elektra Dining Room.

Despite the name, which references ancient Greek mythology, the new venue will draw inspiration from wider Europe and beyond, with culinary influences stretching all the way to India.

Executive chef of The Press Club, Reuben Davis, will head up the kitchen, with the esteemed chef plating up savvy snacks and share plates that are set to change up regularly.

Diners will be able to graze on oysters in bacon butter, smoked cauliflower cheese dumplings and beef tartare with roasted bone marrow. However, the dish to order will be a butter chicken-filled vol au vent, a special collaboration between Elektra and Lune Croissanterie.

The food menu will be accompanied by a selection of classic cocktails, which incorporates spirits from local distilleries including Four Pillars Gin. The wine list will offer 30 wines by the glass, encouraging exploration.

Many of the signature elements of The Press Club will continue to live on in the interiors, including the gold ceiling details and booth seating. The bar area has transitioned into a moody setting, equipped with dark wood hightop tables and leather stools for late-night sipping. The blue runway carpet has been stripped away to reveal the polished concrete, which has been softened by a vintage Persian rug.

Elektra Dining Room
72 Flinders Street, Melbourne
Wed-Sun 6pm-late
elektradiningroom.com.au