Take your place in the plush surrounds of George Calombaris’ Press Club – all sleek gold, tan and creamy luxury. Created in the smaller space adjoining the old premises, Calombaris has let his imagination run wild. Settle into a booth (there’s only ten) and take in the high-street glamour and elegant Greek cuisine with a full degustation menu. Want to try something new? Treat yourself to inventive and experimental molecular gastronomy from head chef Luke Croston with Press Club Projects, a private experimental kitchen and dining experience.