Parcs (or “scrap” spelt backwards) is a zero-waste restaurant and bar by the teams behind Aru and Sunda, two of the city’s most innovative Southeast Asian restaurants.

In the kitchen is former Sunda chef Dennis Yong, who’s channelling his Malaysian heritage through a menu driven by fermentation techniques. Yong is also behind Brunswick-based business Furrmien, which has spent the last two years transforming rescued ingredients – otherwise destined for landfill – into various pickles, ferments and preserves as a means to address food waste.

Darren Leaney takes a similarly creative approach behind the bar, employing fermentation techniques honed at Melbourne’s Capitano and Dinner by Heston. He’s also worked in some of the world’s best bars, including Milk & Honey in London, and brings a wealth of knowledge to Parcs’s sustainable drinks program.

Phone:No phone
Website:parcs.com.au
Updated: April 5th, 2022

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