As always we were so well looked after and I received a birthday card from George and the team and there was bubbly all round as we settled in.
This is a tomato and olive cocktail - a clear consomme that was cold with dehydrated olive and a skewer of halloumi and a slug of gin. Pretty interesting and tasty.
Next was a crab dish with charred corn and a LOT of butter. Incredibly rich, sweet, intense and naturally buttery. A standout for Kat and Steve.
Salmon poaced in olive oil with squid ink prawn cracker; delicately cooked salmon tasting just the way salmon should. Pure flavours, no fancy stuff.
Pasta cooked in a mushroom broth with black truffle - oh this was my favourite dish and was matched with a slightly sweet amontillado sherry. So homely yet decadent. So savoury and with dense textures and intense earthy flavours. And then a note of sweetness cutting through the savoury flavours from the sherry. Genius! Well done Spanish sommelier Marc. I dream about eating this again.
No Greek meal is complete without lamb and we had tender tender lamb with mashed potato. Simple and delicious.
Our first dessert was berries and cherries with some chocolate soil and a raspberry dome. I tend to prefer a fruit based dessert especially with berries and this was perfect for me.
As if that wasn't enough we were served the mastic panna cotta with Greek donuts, berries and strawberry ice cream. Another winning fruit based dessert. Admittedly the panna cotta by itself wasn't my favourite with the mastic aniseedy taste but mixed with the honeyed donuts and berries and ice cream it was delicious.
Three espresso martinis and a port later, our last petit fours dish arrived with a well meaning candle to blow out. This time the meal was a lot simpler and traditional in flavours and styles of the dishes. All still very enjoyable still of course. I'm definitely sad that the Press Club will soon be no more but excited to support whatever happens next.