After six long months of renovations, the spot formerly reserved for the Press Club Bar has been ripped out and replaced with an elegant but "littler" version of the famed restaurant.
Among the staggering cellar spoils, there's a focus on rare and aged drops, and a broad range of ouzo. Nibbles-wise, guests can indulge in an excellent selection of Greek-inspired share plates with a modern twist, but in contrast to its older sibling, the food here is designed solely to compliment the premium beverages.
Dishes featured include fakes (lentils, pumpkin and goat's fetta with flat bread) and barbecued pork riblettes with sour grapes. There's also more rustic combinations like the octopus with olive oil and lemon juice. There are a few slightly more substantial dishes, including the thrilling goat-for-two option (slow-cooked with garlic). The desserts are just as tantalising: the kydonopita (hot quince pie with vanilla ice cream for two) is well worth the 20 minute wait.
The Monday to Friday breakfast menu is even more cause for excitement, although if you're not versed in Greek cuisine you may need a bit of help ordering. The spanakopita (pastry with ricotta and fetta) is flaky and delicious, while the tsoureki (a traditional sweet bread, served here with banana krema, maple syrup and ice cream) is a wonderfully indulgent way to kick off the weekday.
Katherine Scott
Open
m
t
w
t
f
s
s
Breakfast
O
O
O
O
O
Lunch
O
O
O
O
O
O
O
Dinner
O
O
O
O
O
O
O
Late
Mon-Fri 7am-late Sat-Sun noon-late
Greek and Mediterranean
Entree: $4.50-$16.50
Mains: $32-$39
Dessert: $14-$15
Payment accepted: MasterCard, Visa, Diners Club, American Express and EFTPOS
Licensed. Wine is available by the glass.
Wheelchair access
and wheelchair-accessible toilets
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