Press club

59A Ly Thai To
+84-(43)-934-0888

Cuisine: Western, Diner, Ice cream, Bar, Lunch, Pizza, Dessert,

  • Cost 6
  • Food 8
  • Decor 9
  • Service 8

PROFILE

Stunning view right inside the heart of Hanoi together with delicious meals and professional service that make Press Club a well-known place for gourmets in the city, especially foreigners. Realizing a lack of venue for international friends to Vietnam like ambassadors, journalists, and foreign tourists regardless of nationality and color, the Merlin brother decided to establish Press Club.

The six-storey building of Press Club is designed by French architect Brigitte Dumond de Chassart that resembles Hanoi’s architecture in the 20th Century. Maximum capacity of the restaurant is 70 seats, among which, there is a 12-seat luxury room and one 4-seat VIP room for gourmets seeking for private spaces.

Besides, Press Club Bar opens daily from 9:00 – 24:00 with a long list of world-class wines and cocktails is especially suitable for a chit chat between friends while enjoying melodious tunes and forgetting all about stresses of social life.

Not only focusing on gastronomy, Press Club is also a venue of different cultures in Hanoi with a collection of rare book and famous magazine of the world and weekly meeting of the Journalisms Club in Hanoi. More interestingly, on every Friday night is discount for drinks and free fast-food at the restaurant.

OFFICIAL WEBSITE www.hanoi-pressclub.com

HOURS 10:00AM - late

Nearest Attraction

PRICES $20

PAYMENT METHODS Cash, credit card

Special Features

ALCOHOL YES

36 people have voted

86% like it

Appetizers

Dalat Garden Vegetale Salad with Green Asparagus, Honeydew Melon and Deep Fried Brie Cheese(V) 212,000
King Prawns and Scallops Tian with Avocado, Passion Fruit Dressing and Seasonal Dalat Garden Greens 294,000
Steamed Lobster with Gazpacho Essence, Old Balsamic and Mango Relish 488,000
Salmon Praline with Champagne Sabayon and Salmon Caviar 254,000
Seasonal Mushroom Ravioli with Sun-Flower Truffle Oil 254,000
Sauteed Crab Cakes with Capsicum and Mustard Butter Sauce 294,000
Pan-fried Goose Liver with Smoked Duckling Breast and Riesling Apple Compote  524,000


Salads 

Grilled Salmon Salad with Green Asparagus and Mango Dill Dressing 294,000
Oriental Sea Bass with Sesame Seeds, Sour Cream Herb Dressing and Bean Spout Salad 254,000
Lobster Combination : Lobster Bisque, Salad and Ragout with Mushroom 588,000
Steamed Prawn Salad with a Selection of Summer Garden Greens, Fresh Pear, Almonds and Ginger Citrus Dressing  294,000
Grilled Lamb Loin “Nicoise Style” with Tomatoes, Green Beans, Olives and Shallot Herb Dressing  348,000


Soups

Orange Pumpkin Soup with Toasted Almonds (V) 148,000
Cream of Leeks Soup with Marinated Cured Salmon served with Tomato Salsa 148,000
Cream of Eggplant with Parma Ham, Toasted Pine Nut and Parmesan Cheese 148,000
Seafood Chowder with Sweet Corn and Scallion Oil  148,000


Mains

Baked Sea Bass with Prawn Mousse in Puff Pastry with Riesling Butter Sauce and Seasonal Vegetables 442,000
Grilled Fillet of Salmon with Cabernet Sauvignon Sauce and Mashed Potatoes 488,000
Grilled Australian Lamb Loin with Toasted Goat Cheese, Balsamic Essence and Shallot Confit 628,000
Tofu Cake with Shitake Mushroom, Green Asparagus and Chive Cream Sauce (V) 326,000
Ring Roast Baby Carrots with Honey and Poppy Seed Filling (V)   336,000
Fillet of Australian Beef Tenderloin with Blue Cheese Crust, Breaded Potato Gallette and Port Wine Sauce  598,000
Sauteed Duckling Breast and Steamed Lobster with Citrus Cream Sauce  698,000


Desserts

Tropical Fresh Fruit Plate with Sorbet 148,000
Passion Fruit Custard  with Coconut Ice Cream  148,000
Coconut Cream Brulee with Strawberry Ice Cream 148,000
Tiramisu with Raspberry Essence and Passion Fruit Ice Cream  148,000
Cointreau Chocolate Mousse with Mango Coulis and Stracciatella Ice Cream  148,000
Selection of Premium Ice Cream with Seasonal Fruit Sauce 148,000
Assorted International Cheeses with Bread and Condiments       218,000