Parcs

I absolutely loved this dining experience. The concept of zero waste and resourcefulness is consciously put into each dish. Food is very well presented and very delicious. Service was excellent in this cosy location. Highly recommended

Love focus on circularity, the delicious food, the cosy space and the generosity of the staff. I am most definitely dining there again!

Welcome back Parcs!

We had a fabulous meal with the wine pairing last night.

We dine out a lot and this has to be one of the most authentic and interesting dining experiences to hit Melbourne CBD of late.

Parcs oozes the creative talent, small batch and quality we expect in Melbourne’s food scene.

We were hosted by the A-list team Damien and Shahkeal (ex- Brae) who created the atmosphere of effortless comfort.

Nice work!

Incredible concept and food, a stunning wine list, and fantastic service. I would go again in a heartbeat.

An exquisite culinary experience from start to finish. Parcs’ ethos of sustainable dining and minimising food waste by utilising off cuts from other restaurants was of great interest to me. Fermentation and pickling is heavily implemented in their dishes.

The menu itself was incredibly inventive, and as weird as some dishes sounded, they all worked fantastically. Cocktails also had a sustainable element, and were delicious.

I couldn’t fault any dish we ordered beside the Chinese greens which were on the saltier side - best eaten with rice. Everything else was a well crafted culinary piece, from the platter of pickled vegetables utilising some interesting off cuts to the umami e pepe, a Parcs signature dish.

Highly recommend and I’ll definitely be back.

Really cool place. The food is amazing and the wines are out of this world. A must visit. They ferment a bunch of their food here. It’s so tasty and you can see them in jars along the wall.

Beautiful food! Table favourites where the mussels, the fish and the roo. We enjoyed the wine and kombucha, the negroni is one of the best I've ever had! Staff always takes it's time to explain the dish, which makes such a difference! Lovely experience overall, definitely coming back and recommending to friends! Thank you x

Went here for a date a few weeks back. The other person was a few hours late so I decided to wet the palate a little whilst I wait. Staff were friendly and worked with preferred taste preferences. The wine was F**** smashing. Had some snacks which were just bursting with flavour. Wanna get back there soon and have a proper meal. All the larger food looked elite.

We ordered the feed-me, it was overpriced and underwhelming food, also very salty.
Also ordered a bottle which didn’t arrive on the table but instead received two glasses and a top up from a box.
The room is also very loud, there are no soft elements to absorb sounds so everyone is shouting to be heard

Very interesting (and worthy) concept to take unused or remnant food from other restaurants (credit given on the blackboard) and turn that into creative cuisine. Heavily into fermentation. Dishes were excellent although small. Service and atmosphere were excellent. In the end it fell just a little short in value for money.

Great idea and really enthusiastic and helpful staff. I missed fresh ingredients though (shame) and felt that the service was a bit rushed because it was so busy. Excellent value

My wife told me of the concept. What I wasn't ready for was the taste. Great food. Had the house made plum wine to accompany. Staff were outstanding. Will definitely be back.

This is hands down no doubt about it THE BEST FREAKING RESTAURANT IN AUSTRALIA. The concept here is going to change the face of hospitality in Victoria, if not Australia. The wine list is amazing, the MILK SHAKE COCKTAIL OMG WHAT THE HECK DID I JUST DRINK mind explosion. The food, good god the food THE FOOD! Sustainable to a freaking t and absolutely delicious. I'm really struggling to put into words what the heck I experienced in my mouth tonight because it was so complex and nuanced. Last but certainly not least the heart and soul of the people working here could just make you cry, at least I did LOL NOT JOKING. These are people who legitimately care so much about connection, community and heart. Massive shout out to Patrick whose passion for this restaurant in insatiable and infections. This is the future of hospitality I want to live in. Big love to the Parcs team, I am so in love.

Set Menu $65pp
UNRIPE
- Oyster, mango kombucha aged in bees' wax +6еа?
- Some ferments & preserves?
- Chinese donut, mustard brassica dip, nutmeg
- Mussels escabeche, kimcar, salted cucumber peel
- Umami e pepe
RIPE
- Golden fried rice, preserved cabbage, cured apple
- Kangaroo, treacle sauce, preserved beach herbs
- Wok tossed greens, fermented ramps relish, scrap garum?
VERY RIPE
- Brioche miso ice cream, poached banana, cacao husk, walnut

The concept of PARCS is sustainability. They rescue food scraps from other restaurants and turn them into delicious food by fermentation. Everything we had was innovative and unique! I couldn’t tell what was in the dish but they just worked so well together. Highly recommend their umami e pepe! Chewy, bouncy noodle with a bold umami sauce! Chef kiss! The kangaroo was super tender and succulent! Not like your usual kangaroo Another highlight was the dessert! Savoury, sweet, nutty and umami all in one! It tasted a bit like cheese too! So delicious! My only critic is that most of the dishes were on the salty side but still acceptable.

Fermenting now!

: @parcs.melbourne
: Little Collins St, CBD

: Parcs is a cute and cozy little 20-seater ferment bar driven by a mission to minimise food waste. The cuisine is from everywhere, with an ever-changing range of small batch, organic and biodynamic minimal intervention wines, kombucha and like-minded cocktails.

️: We tried their house fermented, plum wine and sour plum kombucha. My favourite of the night would have to be the fried Chinese doughnuts, aka youtiao, with a selection of add ons. The miso brioche ice cream with caramelised banana was really tasty as well!

Delicious food. Good service. But the food was spectacularly good. Highly recommended.
So good we went back and it was just as delicious second time around. This restaurant rocks!

Brilliant experience all round. The concept of minimising food waste is something all restaurants need to be doing. Super interesting and novel takes on dishes speaks volumes to Dennis's skills. Quality, rotating wines. The addition of a prix fixe makes it really easy to have a really good meal. This was our second time dining here and won't be our last.

Decided that this is the new local staff are super knowledgeable on everything from recommendations and explanations about dishes and drinks, to the concept behind the restaurant itself - can’t wait to keep coming back!

The concept is great. The food - inconsistently so.
The main critiques are A. The servings (a bit small) and B. Vegan options (large in number but scarce in variety: people don't fill up by eating greens, and making the only carb a fried one makes it unpalatable for some).
This said, even an omnivorous such as myself arrived at the end being still hungry. We had to have a second dinner at home - and we are not big eaters.
Tasting menu is therefore recommended, if you want to visit.

Came into Parcs by accident as near where I stayed.
Wonderful surprise for both the quality and taste.can only praise the food and wine all-round. Must give it a try!