When Chris Higgins first began tossing around ideas for a killer concept to fill the old Mongrel space on Park Road, his mind turned to the past. The wines his parents used to drink, the toasties he grew up eating as a kid and the music that played around the house – these different threads of memory ended up intertwining, coming together to form the core inspiration for the hospo veteran’s new wine and gin bar, Press’d Wine Co., which opened in Milton back in April.
When he stepped up to the drawing board to cement his bar’s identity, Chris decided that the approach that best parlayed his cherished memories into a resonant concept was one that favoured a casual warmth. At Press’d, he’s not just utilised nostalgia for a spark of inspiration, but he’s implemented in a way that looks to invigorate the community at large.
“Let’s make it Milton’s lounge room,” declared Chris. “There’s nothing pretentious about it. There are no white tablecloths, just come in – what would you like?”
Press’d makes the most of its prime corner perch, with Chris electing to maximise the ample sunlight with a crisp, Mediterranean-meets-Hamptons aesthetic. He’s brightened the corners of the space, exchanging Mongrel’s grungy palette with a crisp mix of white VJ wall panels, polished-concrete floors and timber furnishings. Greenery and artwork add some verdant colour to the interior, though most attention will no doubt be captured by the view overlooking Park Road itself, with the leaves of the large ponciana tree out front dappling the afternoon sun as records spin on the vinyl player behind the bar.
With aesthetics set, Chris and his team then turned attentions to the Press’d menu, which has been designed to be approachable, sharable and versatile. At the heart of the bar’s culinary offering sits a deli counter, filled to the brim with tinned delicacies, cheeses and smallgoods – all sourced from specialty supplier Fino Foods. This larder filters into many facets of the Press’d menu, from the loaded charcuterie and cheese boards to the selection of luxe toasties.
Four kinds of themed charcuterie and cheese plates are available, from the carnivore-centric Just Meat (jamon, saucisson, ‘nduja and wagyu bresaola) and French-themed platter (triple brie, Comte, gruyere, rillete with cornichons, almonds and honey pears) to the Australian ploughman’s plate (hard, soft, smoked and blue cheese with leg ham, pickled onions, crackers and soft sourdough).
There is also a clutch of larger snacks (steak frites, lobster rolls, calamari fritti and karaage chicken), but Press’d really hangs its hat on its toasties – crispy two-handers filled with an assortment of premium ingredients. Options include a classic Reuben, a truffled-mushroom toastie oozing with melty mozzarella, a cheese-and-onion toastie (with gruyere, onion jam and a side of house-made French onion au jus, for dipping), a spicy salami sandwich, a primo pulled-pork number and the ultra-luxe lobster bisque toasted sambo. In an ode to the leftovers-filled toasties of Chris’ youth, there’s even a rotating special – just ask the team about ‘last night’s leftovers’.
“Things are tight at the moment, so it’s about how we can do something pretty cool and affordable, but still fun. It’s comforting, it’s hearty and it’s tasty,” says Chris. “It started as a little bit of a tongue-in-cheek joke, but everything’s great on a sandwich.”
Over at the bar, Press’d guests are presented with a tight wine list and a nod-worthy selection of gins. The latter list leans towards small-batch gins from craft distilleries – you’ll spy sips from Seven Seasons, Applewood Distillery in Adelaide Hills and Mt Uncle Distillery in North Queensland alongside Ki No Bi from Japan, Kyrö Dark Gin from Sweden, Saigon Baigur from Vietnam, and Monkey 47 from Germany. All selections are matched with a specific tonic and garnish combo to suit the botanicals. The menu also features classic concoctions, including sublime spicy margaritas, spritzes and negronis.
Most of Press’d Wine Co.’s vino is visibly arrayed on the wall, with Chris looking to showcase a few unheralded varieties and some that may have gone out of vogue, but are deserving of a comeback. T
“What was the last wine bar that had a lambrusco on its list?” says Chris. “Our parents would have drunk it, for sure, but it goes incredibly well with charcuterie and meats. So why not bring it back? Let’s have some fun with it.”
With a walk-ins only policy and a weekly roster of live music and entertainment, Press’d Wine Co. has all the makings of a sensational local. Head to the Stumble Guide for operating hours and contact details.
