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Food

Elektra Dining Room Launches in Flinders Street

Elektra Dining Room is an exciting new restaurant on the Melbourne dining scene and a new project by Reuben Davis on the original Press Club site. Elektra Dining Room, a beautiful, relaxed and alluring hideaway, allows guests to create the experience they want; a quick bite after work or before a show, a lingering dinner or a late-night assignation.

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Lead by Executive Chef Reuben Davis and General Manager Joey Commerford, Elektra is a modern European dining room inspired by cuisines that have found a home in Australia. Chef Davis’ menu is small but will change weekly with dishes that he loves and wants guests to relax into and share. Here is an article on Elektra in Good Food.

Think oysters baked in bacon butter with grape mignonette, Torello rose veal schnitzel, tonnato sauce, parsley anchovy and caper salad and the Elektra x Lune butter chicken vol au vent with pickles - a special collaboration between Elektra Dining Room and the world-famous Lune Croissanterie.

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Davis, former Executive Chef of The Press Club, now Executive Chef for Gazi and Elektra, has embraced the opportunity to create a new and relaxed dining and drinking experience: “After 11 years in fine dining I wanted to create a more free and open menu experience in a space that makes you want to relax and have fun.”

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Davis, a native of England, worked under Michelin Star chef Sat Bains at Sat Bains in Nottingham before arriving in Australia - Sat’s treacle bread accompanies the cheese selection at Elektra.

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The Elektra Dining Room drinks list features a neat selection of classic cocktails celebrating Australia’s great distilleries including Alchemy and Four Pillars. The wine list offers 30 outstanding wines by the glass, interesting blends from thoughtfully chosen producers, among them Trofeo Estate (Mornington) and Moric (Austria).

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General Manager Joey Commerford, whose career is distinguished by roles at the Royal Mail Hotel in Dunkeld, Vue de monde, Iki-Jime Seafood by Vue and, most recently, General Manager of The Press Club, says: “Elektra Dining Room will be hospitality at its purest - great service, great food, great cocktails and wine, with equal emphasis on food and beverage. Our guests will be able to select from the menu, which will change weekly, or allow our chefs to curate a dining experience tailored to their needs.”