198 Little Collins Street, Melbourne VIC
Photo Credit Harvard Wang
Created around the ethos of fermentation and up-cycling, Parcs is a small 20-seater space in Melbourne designed around thoughtful eating.
The idea first took flight as a means to re-purpose the off-cuts from mise en place in the group’s restaurants and as a food rescue from markets and farmers who found themselves with a surplus of blemished produce that did not meet the aesthetics of sale. These were fermented and turned into dishes at the restaurant – a movement which saw a few other prestigious Melbourne eateries come on board with raw supply.
A year on, the second iteration of Parcs under Chef Damien Neylon, delves deeper into this ethos, casting the spotlight on farming practices, organics and vegetable cookery. In the small, humble space, Parcs serves up food that is simple yet detailed, refined yet fun – the idea is to showcase what can be achieved with up-cycled food without being pretentious or stuffy.
Approximately 50-70% of the menu comprises up-cycled products from the group, served as a changing 4-5 course menu that taps into ingredient availability and the micro-seasonal window when produce is in its prime.
Fermentation continues to inform the dishes – based on recipes both traditional and new from Asia, South America and Africa – a reflection on Melbourne’s ethnically and culturally-diverse makeup. Some dishes are cooked over a fire, layering the flavours of the grill with the flavours from the fermentation process. Beyond food, Parcs also creates its own kombucha, which flows with the seasonal availability of ingredients, both rescued and in surplus.
Parcs is part of the restaurant group, which includes the 140-year-old grand hotel, The Windsor of which Damien also oversees as Executive Chef.
Recreate Damien Neylon's signature recipe -
FROZEN ALMOND & TOASTED PAPERBARK
with sweet stew of tender pine cones, blood lime & Geraldton wax
on P.240 in the 2024 edition of Flavours of Australia.
Flavours of Australia
- 92 signature recipes from top Aussie Chefs
- 200 stories about the best chefs and places to eat and drink around Australia
Read the stories of some of Australia's most decorated chefs & rediscover some of our oldest family institutions. Recreate your favourite meals at home & relive your most memorable food experiences with signature recipes from our most coveted restaurants & identities.
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