The award winning Column Restaurant provides premium contemporary Australian Cuisine. The menu changes seasonally and the chef gains inspiration from available local produce.
Despite our business focus here at the Press Club we appreciate that life is not all serious.
We know that you enjoy the finer things in life and strive to offer you superb food and beverages in a sophisticated, welcoming environment.
Gault & Millau Australian Restaurant Guide 2017
This Week’s Feature
Monday 13th – Friday 17th November
Lunch and Dinner – Restaurant and Bar
Surf & Turf
Choice of the following cuts
– Cape Grim grass fed beef fillet – Tasmania | green pepper and Cognac jus
– Byron Bay Berkshire pork cutlet – New South Wales | apple and rosemary sauce
– Three bone Flinders Island saltgrass lamb rack – Flinders Island | Cumberland sauce
truffle roasted mushrooms | garlic Australian tiger prawns | buttered asparagus | caper salted shoestring chips | tartare sauce