Celebrity chef and award winning restaurateur George Calombaris has created a special vegetarian menu at The Press Club to support cause close to his heart. One of Melbourne’s dining institutions, The Press Club updates it’s menu regularly to take advantage of in season produce and George’s latest culinary inspirations. For the month of October, to early November, George has create a vegetarian menu, inspired by his work as Ambassador for Bowel Cancer Australia. “I’m super excited about October’s Kerasma menu at The Press Club”, says George. “Kerasma in Greek means to treat and to share and that’s what it’s all about. This month we’re focusing on a plant based menu which has been inspired by the Mediterranean diet which focuses on the 4 part plant / 1 part protein philosophy, and Bowel Cancer Australia – an organisation close to my heart who recently had their annual Meat Free Campaign.”
The menu is a celebration of George’s Greek culture with a modern twist. Traditional Greek favourites such as Easter bread, is cleverly transformed to house a delicious onion dish. Tzatziki is given a new flavour hit, combining the well known cucumber element with a caramelised yoghurt ice-cream that manages to nail that delicate balance between sweet and savoury.
ONION “Onions cooked in Greek easter bread”. Roasted shallot tsoureki, feta cream, onion and anise puree, fresh and sour herbs.
My personal favourite is the Trahana, a dessert inspired by a fermented Greek classic, this combines tahini mousse, blueberries, mastic meringue, kefalograviera and trahana ice-cream, to create a flavour explosion.
If you are a meat lover and can’t bear to give up meat in your meal, don’t worry, you can opt to have a meat side added to certain courses.
TRAHANA “My grandmother was fermenting before I was born”. Tahini mousse, blueberries, mastic meringue, kefalograviera and trahana ice-cream.
The Menu
TZATIKI “I really hate tzatziki, I really do!”
Pickled and fresh cucumber, lemon ketchup and caramelised yoghurt ice-cream.
KLEFTIKO “Stolen potatoes that we hide in the ground, cook them, eat them and live very happy”.
Potato cooked in ash, walnut puree, black fermented garlic, potato foam and crispy potato.
ONION “Onions cooked in Greek easter bread”.
Roasted shallot tsoureki, feta cream, onion and anise puree, fresh and sour herbs.
YEMISTA “A classic Greek idea, a team effort”.
Braised carrot, smoked yoghurt and cured egg yolk, with freekah encased in crispy carrot.
TRAHANA “My grandmother was fermenting before I was born”.
Tahini mousse, blueberries, mastic meringue, kefalograviera and trahana ice-cream.
The Kerasma menu will be available until early November.
The Press Club
Address: 72 Flinders St, Melbourne VIC 3000
Hours: Open today · 12–3pm, 6–10:30pm
Phone: (03) 9677 9677
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