Over 70 per cent of Parcs’ menu is made from food waste, re-imagining mango peels and beetroot leaves alike. In partnership with BMW, head chef Dennis Yong shares the restaurant’s ongoing inspiration, future goals and why he’s embarked on this journey.
On paper, the Melbourne bar s minimal-waste philosophy is an ode to worthiness, but the menu will show you a fun and often surprising time, reviews Michael Harden.