This is about the closest I will come to Master Chef and tonight, like Australia’s celebrity chef George Calombaris, I too am the judge – in a little kitchen next door to his famous Press Club.
The Press Club, 72 Flinders Street, is George Calombaris’s small restaurant seating only 32 happy diners in curved leather booths under pools of kidney shaped lighting with a narrow aisle up the middle where the staff march. At dinner time it’s a set degustation tasting menu (a la carte for lunch). The food here is creative, quirky, a little molecular gastronomy (meaning you won’t try this at home) which will astound you as each course arrives.
BUT next door is The Press Club Projects. This is a dining experience like none I have had before and was such a cool way to enjoy dinner for fascinated foodies. You sit at the counter of the kitchen where George’s development team (we met chef Reuben) experiments at his work station in front of you. I absolutely loved watching him squirt, swipe, sprinkle, scorch, pour, freeze and plate up some crazy ideas and inspiration like pieces of art, all for us to eat.
With fancy gadgets and machinery sitting on the bench behind us responsible for freeze drying, separating liquids into essences, steaming and what-not, it was an eye-opening evening tickling more than just my taste buds. I loved asking questions, learning some tricks and being inspired to create a modicum of mimicry as I enjoyed a wine matched with each (most) course.
Here is what we ate – but when you go it’ll be different, whatever takes the fancy of the chef on the night.
Price ranges from $95 for four courses to $195 for nine. Click here to book!
If you’re heading to Melbourne, you might to read my post on some other cool things to do there >>>