‘Root to Stem’ A Zero-Waste Dining Experience with Johnny Hasan 22 & 23 May
A taste of what to expect at Root to Stem
Root to Stem is an intimate after-hours dining experience presented by WRAP in collaboration with Chef Johnny Hasan (Patris) and Est., set within the immersive surrounds of the Taking Shape exhibition.
Across two exclusive evenings, guests are invited to gather around a shared long table for a Mediterranean-inspired tasting menu that transforms humble ingredients into something unexpectedly refined. Drawing from his journey from Bangladesh to Melbourne/Naarm’s hospitality scene, local schools and now Patris, Hasan’s approach is grounded in generosity, resourcefulness and deeply considered flavour.
Thoughtfully using every part of the ingredient, from citrus rind to vegetable skin, the menu reimagines overlooked elements through elegant, produce-driven dishes designed to surprise and delight. The experience offers a contemporary reflection on sustainability through pleasure, hospitality and care, revealing how thoughtful cooking can elevate even the simplest ingredients and minimise waste in our kitchens.
Set amongst the artworks of Taking Shape, guests will dine within the exhibition after dark, experiencing the works in an entirely new atmosphere while reflecting on the shared ideas of transformation, material reuse and creative renewal explored across both art and food. At the conclusion of the evening, Hasan will speak to his culinary practice, cultural influences and commitment to low-waste cooking, offering insight into the traditions and techniques that shape his approach.
Tickets are $120 per seat and include a multi-course tasting menu and a drink on arrival, with additional beverages available for purchase. Vegetarian options and dietary requirements can be accommodated.
Limited to 30 guests per seating across two nights only.
Presented by WRAP x Chef Johnny Hasan (Patris) x Est.
The Park House – Riverbank
631 Victoria Street
Abbotsford VIC 3067
Friday 22 May
First Seating: 6:00pm – 7:30pm
Second Seating: 8:15pm – 9:30pm
Saturday 23 May
First Seating: 6:00pm – 7:30pm
Second Seating: 8:15pm – 9:30pm
Chef Johnny Hasan
Candied tomato and cauliflower mousse tartlets, with pickled shallot