After closing suddenly in June, Little Collins Street’s Parcs is reopening on Tuesday October 17.

Damien Neylon, former head chef of the regional Victorian fine diner Brae, will be leading the kitchen for this second iteration of the 20-seat venue owned by Adi Halim (also owner of The Windsor, Aru and other venues).

The fermentation-focused wine bar and restaurant (previously helmed by chef Dennis Yong of Furrmien) will retain the same sustainability-first ethos it became known for when it first opened, back in autumn last year.

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While previously the food offering was made up of casual dishes designed for sharing, Neylon’s takeover will see three new menus per season (one early in the season, one mid-season and one later on), each of which will be a set four-to-five-course menu.

The restaurant’s signature “umami e pepe” won’t be making a comeback, but Neylon’s debut late-spring set menu includes dishes like mandarin-and-watermelon kimchi and dry-aged pork with calamari mole.

In keeping with Parcs’s sustainability focus, the menu will use around 50 to 70 per cent upcycled produce from the owner’s other venues. This means dishes like Neylon’s grilled broad beans with chrysanthemum curd and rooster broth will make use of produce, scraps and ingredients that would otherwise have been discarded.

To drink, there’ll be less focus on natural wines than before, and the team will have a list of sakes and house-made drinks, including a mandarin-and-kiwi kombucha.

Parcs reopens at 198 Little Collins Street on Tuesday October 17