Where sustainability is on the menu in Melbourne

The Stokehouse in St Kilda is iconic. The acclaimed restaurant with its modern design, spectacular views of the sea, award-winning wine list, and consistently stunning food is Melbourne dining at its finest. People may not realise, however, how invested Stokehouse is in sustainability.

In fact, a vision of sustainability is integral to the entire Stokehouse precinct “from design, construction and operation”. The comprehensive list of initiatives adopted by the 5 Green Star precinct include: a 30,000 litre rainwater tank, solar battery system, geothermal heating and cooling, sustainable transport encouragement, local hiring policy, local food procurement, and cutting edge waste management with a biodigester and glass crusher… the list goes on and on!

There’s clearly a lot more to be stoked about than the food (which is pretty terrific)!

Dish Cult’s top pick: Steamed Aquna Murray cod, local mussels & carrot ginger velouté ($58)

Forgive us for being cynical but “we source locally” is sometimes more intention than reality. If you’re having brekky or lunch at Merri Cafe in the CERES complex in Brunswick however, rest assured that you’ll be eating straight from the source.

Set on a beautiful, half-acre urban farm – that’s certified organic – you can enjoy the bounties of the garden in delicious seasonal baked treats, salads or sandwiches.

Even more satisfying is knowing that money spent here supports CERES’ many sustainable programs, including climate and nature education, the organic grocery and flea market, and a thriving community garden.

So next time you want to eat local, why not do it at the source? Take advantage of Merri Cafe’s homegrown organic produce and immerse yourself in the surrounding green space.

Dish Cult’s top pick: Organic mixed salad bowl ($15)

You can find ReWine in Brunswick, Fitzroy or the city and while it is more wine-focused than food (shocker), don’t sleep on a tasty pairing of pizza, small plates or cheese.

What makes this business truly unique though is its brilliant zero-waste wine system and supply chain. Working closely with like-minded winemakers, suppliers and manufacturers ReWine inspires us with a vision for a sustainable future.

Excellent and low-impact wines are served in your glass or refillable (recycled) bottle straight from the barrel. This means less energy, less miles, less carbon and less waste. Respect.

Dish Cult’s top pick: Mushroom, gorgonzola and fior di latte pizza ($16)

Parcs, a small and relatively-new restaurant in Melbourne’s CBD, is making a name for itself by doing big things. With an ethos described as “sustainability informed by fermentation” Parcs is bringing a creative (and delicious) approach to hospitality’s food waste problem.

By transforming food scraps and excesses from partnering restaurants into exciting ferments and stunning dishes, Parcs offers a small menu so well-conceived you may just order one of everything.

Some examples? Oyster with mango kombucha, brioche miso ice cream, and kangaroo with fermented natives.. yes please!

Dish Cult’s top pick: Feed me right now menu ($65 pp)

Another CBD restaurant to shape its philosophy thoughtfully around waste reduction and sustainable sourcing is Hazel on Flinders Lane.

Here, ingredients come first. Quality products are sourced from small, local suppliers who are committed to sustainability. Seafood is a particular focal point as Hazel is a registered member of the GoodFish Guide, and chef Oliver Edwards educates on and advocates for sustainable seafood through his own GoodFishBadFish online consumer guide.

Chef Brianna Smith heads up the cheese-making department at Hazel, where a DIY approach to cooking is a way of paying ultimate respect to the ingredients.

In addition to cheese, expect house-made bread, charcuterie, ferments and more. Beautiful, refined food is served in a relaxed, warm and unpretentious environment. After all, respect, love and commensality are intertwined with sustainable eating.

Dish Cult’s top pick: Charred calamari, John’s mushrooms and house shoyu ($32)