FIND OUT WHAT OTHERS HAVE TO SAY ABOUT GEORGE CALOMBARIS

“Calombaris has packed a lot into his career… he’s a technician. And like any artist, all that background plays its part here within TPC’s open kitchen. But it is shaken into a rather refined emulsion with his Greekness.” John Lethlean, Epicure, The Age

“(Calombaris' food) is whimsical and wonderful. Whatever, wherever the inspiration or drive, this young man just loves to cook, using top ingredients to charm, woo and wow diners. It's a gift.” Sally Lewis, The Age Good Food Guide Editor

“A meaty slab of swordfish atop a mound of beetroot tzatziki, tastes like a piece of Corfu sunshine. Only I never had food this good in Corfu.” Jane Hutchinson, The Sunday Magazine, The Herald-Sun

“What he’s done for pride in Greek flavours and ingredients at his hotter-than-hot Press Club is immeasurable.” The Age Melbourne Magazine

“One of the most exciting restaurants to open in Melbourne this decade – a new sort of restaurant for the city and maybe the world.” John Lethlean, Epicure, The Age

“It is, however, warm and clubby, though the food beats anything served in a club of which I have ever been a member.” Bob Hart, The Herald-Sun November 2006