The Press Club

About The Press Club

The Press Club is a bespoke bar and restaurant situated within the heritage-listed Wains Hotel in Dunedin Central. Paying homage to Dunedin’s original 1870s haunt for editors, journalists, and publishers—including poet Thomas Bracken—the venue pairs rich southern heritage with a contemporary approach to dining and hospitality.

Under the guidance of skilled chefs, the kitchen crafts dishes that highlight regional New Zealand ingredients, from coastal kai moana to native herbs and seasonal produce. Alongside a full a la carte breakfast, lunch, and evening dinner service, The Press Club is known for its intimate bar offering bespoke cocktails, tailored wine selections, and craft beers.

Dining Amid Literary History at Dunedin's The Press Club

Set within the walls of the heritage-listed Wains Hotel on Princes Street, The Press Club captures a distinctive slice of Dunedin's Victorian past. In the 1870s, as the Otago gold rush transformed the city into an economic powerhouse, journalists, editors, and literary figures gathered in a private suite here to establish a library and debate the issues of the era. Among their circle was Thomas Bracken, the poet renowned for penning New Zealand's national anthem. Today, the venue revives that convivial spirit as an intimate restaurant and cocktail bar.

Heritage Architecture and Bespoke Ambience

The Press Club blends historic elegance with contemporary hospitality. The dining space and long bar provide a warm, sophisticated setting whether dropping in for an early morning espresso or unwinding over late-night drinks. Cut-crystal glassware, tailored leather seating, and period detailing pay tribute to the building's nineteenth-century origins while maintaining a relaxed, welcoming environment.

At the bar, staff craft signature cocktails with flair alongside a curated wine list and local craft beers. The beverage program is designed to complement the kitchen's dishes or stand on its own for evening gatherings and celebrations.

Flavours of the Deep South

The culinary philosophy leans heavily on southern New Zealand ingredients, celebrating both regional kai moana and local produce. Menus shift across the day, opening with cooked-to-order breakfasts such as the Fable Big Breakfast, creamy mushrooms on sourdough, and fresh fruit continental platters. For lunch and dinner, diners can share smaller plates like duck liver pate with cumberland sauce, warm crab and artichoke dip, and hand-cut beef tartare.

Substantial mains highlight thoughtful flavour combinations and classic techniques. Standouts include pan-seared duck breast served with dauphinoise potato and blue cheese mousse, pan-seared king salmon accompanied by a delicate fennel and spinach flan, and rich lamb shank rogan josh. Vegetarian diners are equally catered for with house-made risottos, grilled aubergine gratins, and hearty burgers.

Gatherings, Celebrations, and High Tea

Beyond daily a la carte dining, The Press Club hosts private functions, seasonal dining events, and formal high teas. With its central address at 310 Princes Street, it continues to serve as an easy meeting ground for locals and visitors looking to experience Dunedin's dining culture in a storied heritage setting.

Signature items

• Pan Seared Duck Breast & Cherry Jus
• Pan Seared King Salmon
• Fable Big Breakfast
• Duck Liver Pate
• Scallops & Pork Belly
• Eye Fillet

Menu

Mains

• Pan Seared Duck Breast & Cherry Jus — Served with dauphinoise potato and blue cheese mousse.
• Vegetarian Risotto — Chef's seasonal risotto creation.
• Pan Seared King Salmon — Served with fennel and spinach flan, finished with saffron beurre blanc.
• Lamb Shank Rogan Josh — Braised lamb shank with couscous, curry sauce, and mint chutney.
• Mariner Style Black Mussel — Cooked in cream sauce with crostini and fresh thyme.
• Frutti Di Mare — Linguine tossed with clams, shrimps, artichoke pesto, and tomato.
• Scallops & Pork Belly — Truffle potato confit paired with roasted tomato vinaigrette.
• Eye Fillet — Served with bone marrow potato and choice of red wine sauce or bearnaise.
• Eggplant & Mushroom Gratin — Served with quinoa balls, tomato sauce, and spinach.

Sides

• Fries — Served with garlic herb butter or lemon pepper salt and aioli.
• House Salad — Fresh mixed greens with ranch dressing.
• Seasonal Vegetables — Selection of seasonal vegetables finished with butter.
• Kumara Fries — Sweet potato fries served with chilli maple and sour cream.

Burgers

• Beef Steak Burger — Steak patty with cheese, pickles, and a side of fries.
• Chicken Burger — Chicken breast with aioli, pickles, and a side of fries.
• Vegetarian Burger — Vegetarian patty with beetroot relish, pickles, and fries.

Starters

• Soup of the Day — Chef's daily creation served with ciabatta.
• Sweet Chilli Fried Chicken — Crispy fried chicken with pickled radish and peanut.
• Duck Liver Pate — Served with crostini and cumberland sauce.
• Apricot Bruschetta & Brie Gratin — Topped with capers and basil.
• Orange Glazed Chorizo Croquette — Accompanied by black bean puree and cilantro.
• Warm Crab & Artichoke Dip — Seasoned with Old Bay spice and served with crostini.
• Hand Cut Beef Tartare — Served with smoky dressing and jalapeno aioli.

Beverages

• Espresso Coffee — Espresso, long black, americano, flat white, latte, cappuccino, mochaccino, or piccolo.
• Hot Chocolate — Rich hot chocolate beverage.
• Tea Selection — English breakfast, earl grey, chamomile, green, or peppermint tea.
• Fruit Juice — Choice of orange, apple, pineapple, cranberry, or tomato juice.

Sweet Treats

• Mango Creme Brulee — Served with madeleine and vanilla bean ice cream.
• New York Cheesecake — Plated with meringue and mixed berries.
• Affogato — Espresso poured over vanilla bean ice cream; optional Frangelico, Baileys, or Drambuie.
• Cheeseboard — Curated selection of cheeses served with fruits and crostini.

Breakfast Sides

• Bacon — Breakfast side portion.
• Bratwurst Sausage — Breakfast side portion.
• Rosti — Crispy breakfast potato rosti.
• 2 Eggs — Two eggs prepared to preference.
• Citrus Hollandaise — Side of house hollandaise sauce.
• Mushrooms — Side of cooked mushrooms.
• Salmon — Side portion of salmon.

Breakfast A La Carte

• Creamy Mushrooms — Served on sourdough toast.
• French Toast — Served with banana and lemon curd.
• Oatmeal Porridge — With butterscotch, granola crumble, and rhubarb.
• Avocado — Served on seed bread with carrot kraut.
• Eggs on Sourdough — Eggs prepared to your choice on toasted sourdough.
• Omelette — Choice of three fillings: bacon, onion, tomato, cheese, capsicum, and spinach.
• Pancakes — Served with custard, raspberry coulis, and maple.
• Eggs Benedict — English muffin, poached eggs, citrus hollandaise, and choice of salmon, bacon, or spinach.
• Continental Platter — Granola topped chia and fruit coulis pudding, cut fruit, and choice of Danish pastries or sourdough toast with jam.
• Fable Big Breakfast — Rosti, bratwurst, tomato, mushroom, bacon, poached egg, spinach, and hollandaise.
• Dumplings (6 pcs) — Pork or vegetarian dumplings.

Frequently asked questions

Where is The Press Club located?

The restaurant is located at 310 Princes Street in Dunedin Central, inside the heritage-listed Wains Hotel.

What are the dining hours throughout the day?

Breakfast is served weekdays from 6:30 AM to 10:30 AM and weekends from 7:30 AM to 10:30 AM. Lunch is available Friday through Sunday from 12:00 PM to 3:00 PM (closed for lunch Monday to Thursday). Dinner is served daily from 5:00 PM to 9:00 PM, and bar service operates from 11:00 AM to 10:00 PM.

Does The Press Club accommodate dietary requirements?

Yes, menus indicate vegetarian, vegan, and gluten-free items, as well as dishes that can be modified to suit these dietary needs upon request.

Is lunch served every day of the week?

No, lunch is only served Friday through Sunday from 12:00 PM to 3:00 PM. The kitchen is closed for lunch Monday through Thursday.

Can I book private functions or events?

Yes, The Press Club hosts private functions, seasonal dining, gourmet cake orders, and high tea services.

Do I need to make a reservation to dine?

Reservations can be made online via the website or by calling 03 477 1145, which is recommended for evening dining and weekend services.

Tips

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• {"body":"Take a moment to view the architectural details of the Wains building, where poet Thomas Bracken and Dunedin editors met in the 1870s.","title":"Explore the Historical Connection"}
• {"body":"The long bar operates continuously from 11:00 AM to 10:00 PM, making it suitable for midday drinks or after-dinner cocktails.","title":"Drop in for Bar Service"}

Good to know

• {"dietary":"Clear menu labelling for vegetarian, vegan, and gluten-free options and modifications."}