Joey Commerford, Reuben Davis and George Calombaris
Joey Commerford, Reuben Davis and George Calombaris
Step inside George Calombaris' The Press Club for the last time at our latest delicious. reader dinner
Earlier this week, on Monday evening, we bade farewell to a fine-dining icon, George Calombaris’ The Press Club. To mark this occasion, Calombaris and delicious. editor-in-chief Kerrie McCallum, together with The Press Club executive chef Reuben Davis and venue manager Joey Commerford, hosted an exclusive celebration over two nights where guests were given one last chance to sample the chef’s modern Greek fare before the restaurant undergoes an exciting reinvention. The evening saw guests enjoying an array of signature dishes from the restaurant’s 12-year history and gave diners a peek at what to expect from its rebirth, Elektra, later this month.
Delicious. Editor-in-Chief Kerrie McCallum and George Calombaris
Rachael Delalande, Kerrie McCallum, Fiona Nilsson and Julian Delany
Rachael Delalande, Kerrie McCallum, Fiona Nilsson and Julian Delany
The drinks are on ice
The tables are set
Joey mingles with guests to chat about the venue
Taramosalata with loukoumades
George enjoys chatting to guests about the next chapter
Pacific oyster with fermented honey and smoked almond dressing
Pacific oyster with fermented honey and smoked almond dressing
Guests take their time between courses, savouring each bite
Yarra Valley quail with mastic yoghurt and Jerusalem artichoke
Yarra Valley quail with mastic yoghurt and Jerusalem artichoke
Chef Reuben Davis is hard at work preparing each dish to perfection
Spiced rhubarb cake with liquorice and yoghurt
Spiced rhubarb cake with liquorice and yoghurt
Wines from the Mornington Peninsula’s Trofeo Estate accompanied the delicious menu.
Wines from the Mornington Peninsula’s Trofeo Estate accompanied the delicious menu.
It was a full house to farewell The Press Club
It was a full house to farewell The Press Club
