The Press Club

The Press Club
The Press ClubThe Press ClubThe Press Club

There aren’t many restaurants that could shut down for several months to renovate their interior, refine their menu, then re-open to rave reviews.

But late last year, George Calombaris proved it could be done - when he re-launched his much-loved Melbourne institution, The Press Club.

The new space offers outstanding dining, but on a much smaller scale - with room for only 36 guests, luxurious booth seating, and a roomy, opulent interior. Open from Monday to Friday, it’s typically awash with business types as well as foodie’s, and those looking for an entire culinary experience. And while there are shorter menu options for lunch, there are some sumptuous five and eight course degustation menus in the evening. 

Luke Croston, also Head Chef at Calombaris’ neighbouring Gazi, heads up The Press Club commercial kitchen. The menu reflects Calombaris’ Greek heritage, yet with a very contemporary and inventive twist.

The commercial kitchen itself is very much a feature of the re-design - and for this reason, it’s important that their choice of commercial kitchen equipment both performs, and looks the part.

According to Otto Meile, Moffat’s National Sales Manager, George Calombaris’ request was for the commercial kitchen equipment to become a “piece of furniture” that would fit seamlessly with the sleek, luxurious fit-out.

As such, Moffat provided a stunning Waldorf Bold catering equipment fit-out.

The equipment range includes two Waldorf Bold 4-zone induction cooktop units and a Waldorf twin pan deep fryer.

“The induction cooktops give the team the versatility and cooking power they need to produce a ten course menu to the highest standard”, says Meile.

Two Convotherm 6.10 Mini combi ovens on either side of the cook bank compliment the induction cooktops, and the tray timer mode is used to ensure a very high level of consistency of product during service.

As with all of George Calombaris’ restaurants, The Press Club uses Friginox blast chillers extensively. This includes two Friginox under-bench units, which are installed under the Convotherm mini combi ovens.

Dishwashing is taken care of by a Washtech M2 pass through commercial dishwasher and a Washtech GL glasswasher with Reverse Osmosis capabilities - which negates the need for staff to hand polish the restaurant’s beautiful Zalto glasses.

With so much on offer, there’s now more reason than ever before to visit The Press Club.