After little more than a year since opening, city diner Parcs, the 20-seat fermentation bar and sibling restaurant to Sunda, is closing – for now.

Today in an Instagram post the team announced that the minimal-intervention wine bar and low-waste restaurant will shut after service on Saturday June 24.

“It was a brilliant but brief dream,” the post read. “The current team are moving on to different things and Parcs will shut. It has been a fun, wild ride, and we thank you for coming along for the journey.”

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Chef Dennis Yong, who came on board after stints at Sunda, Amaru and Tulum, led the progressive venue to a spot on Broadsheet’s best new restaurants list last year.

Over 70 per cent of the menu at Parcs (“scrap” spelt backwards) is made from food waste. The restaurant became known for its daring plates such as the umami e pepe, a tangle of miso-spiked noodles made using stale bread which was named one of Melbourne’s best dishes of 2022.

One of the country’s most promising kitchen talents, Yong is the founder of specialty fermentation business Furrmien and also launched Parcs’ own line of fermented products, including bread miso and kosho (a briny, spicy Japanese condiment) made from orange peels.

Melburnians keen to dine at Parcs one last time will need to hurry as Saturday is the final service. "After one year of wild experimentation, the original team of our incubator operation will be hanging up their aprons," the owners of Parcs said in an official statement. "We thank them for their commitment and for giving Parcs a great run."

But don’t despair – Parcs teased that it would be “back soon with fresh faces – keeping the ethos of the space alive.”

198 Little Collins St, Melbourne
(03) 9972 7015