As a MasterChef fan I couldn’t pass up the opportunity to spend time at George’s The Press Club. After attempting to book a Saturday night 7 weeks in advance, we ended up with the first seating on Friday.
We arrived late, but the ladies were very friendly and welcoming. We were promptly seated at our window seat table. Pre-dinner drinks were ordered and we perused the menu.
After overhearing the neighbouring table being told the degustation is a 3 hour menu we focused on the a la carte menu. There were a good number of choices and we had long discussions about who could order what, as we all wanted the same things.
In the end we all ordered the prawn entree, but managed to make different choices for our mains. We decided we’d sit on dessert and see how we fared. Nick ordered an Australian Shiraz for us to enjoy.
Our Prawns – with serrano, zomos. nashi pear, salsify, revithia were delivered and were every bit as delicious as they looked. Following this exciting beginning to our meal, our mains were served.
I had the Duck – papia breast & leg, pearl krithari, apple, Kalamata olive, Bid was served her Lamb – roast loin, glazed neck, beetroot horiatiki, almond skordalia, followed by Nick and his pork special of the day.
As Bridget prefers her potato hot, she returned her meal so that she could be served hot mashed potato. Within minutes a HOT and freshly plated meal was laid down. THE smoothest mash you’ll ever eat.
My duck was moist and succulent and in no way dry. The apple sauce droplets were divine!! Our sides of sweet corn – kalaboki charred, herbed yoghurt cheese, almonds and potatoes – crispy potatoes, patzari, feta were delivered.
But beware, the potatoes were nothing more than glorified chips, and a bit disappointing at that. Bridget and I decided we would share a dessert of Sokalata – on toast, brown butter ice-cream.
The only negative comments I would make are the service chilled the closer it got to them needing our table back for the next seating,
Nick needed to ask for his wine to be topped up and when Nick’s main was delivered he didn’t get a spiel on what his meal was, though Bridget and I did…a bit nit-picky maybe but when you are paying good money to have a fine dining experience you want everything to be as close to perfect as possible.