We are PARCS. A small-ish, 20-seater bar with a minimal waste and ferment focus. We serve food that’s from a little bit of everywhere, bound not by cuisine but an ethos: to rescue off-cuts from restaurants and not-perfect fruits and vegetables from markets.

Rescued, washed then fermented, these find a second life in our dishes — small, big, for solos, for couples. To go with our minimal intervention wine list, and cocktails muddled with the same principles.

Scrap is not a dirty word, ferments are the future.


The small bar with a big mission