Greg McFarland has been appointed head chef at Melbourne’s Park St Dining.

The chef previously worked at venues including St Ali and Kettle Black before making the move to the North Carlton cafe.

McFarland has ushered in a new menu at Park St with a strong focus on Asian flavours and local, seasonal produce.

Debut menu items include coconut rice pudding, octopus legs with poached eggs and yuzu Hollandaise alongside smoked eel omelette with xo sauce and enoki mushrooms.

“I want to create a menu that can satisfy all palates and makes you struggle because you want it all,” says McFarland.

Vegetables and herbs will be sourced from the venue’s garden and honey is harvested from hives located on the café’s roof.

Image credit: Amy Whitefield

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