Root to Stem - a Zero-Waste Dining Experience with Johnny Hasan
Menu notes
This menu has been designed as a circular closed loop. Components reappear, and nothing is discarded. Treating the produce with curiosity, time and care, so that new textures and flavours can emerge and eliminating food waste.
Guests will receive a drink on arrival, and can choose from:
Victorian sparkling wine
House-made thyme lemonade (non-alcoholic)
Hand-pressed botanical hibiscus sour infusion (non-alcoholic)
Canapés
Filo Tartlet
Candied tomato, cauliflower mousse, pickled shallot. Dairy Free, Vegan
Chef’s note: Tomato skins dried and folded into later sauces. Oft-discarded Cauliflower leaves used in the mousse, last year’s shallots pickled and blended.
Lamb Pie with Chimichurri
Chef’s note: Lamb trim from shoulder preparation. Herb stems used in zhug and pesto.
Tomato Tartar with Shiso
Chef’s note:Tomato cores and pulp become the base for the pomegranate glaze and pasta sauce.
Mains
Zucchini Pesto Pasta & Cherry Tomato
Chef’s note: This dish asks how we can turn a humble vegetable into a delicious comfort dish.Using the outer layer of the zucchini for the pasta and the zucchini core to make a pesto emulsion. Roasted squash seeds toasted and folded through pesto. Herb stems and outer leaves blended to reduce waste.
Baked Filled Cabbage with Cauliflower (vegetarian main)
Chef’s note: Cauliflower stalks and leaves from earlier prep form the filling. Blanched cabbage offcuts are puréed into sauce.
Lamb Shoulder, Pomegranate Glaze and Zhug
Chef’s Note: Shoulder slow roasted. Pomegranate molasses enriched with tomato trim. Herb stems from chimichurri carried through to zhug.
Dessert
Banoffee tart with blowtorched banana skins
Lemon pavlova using whole lemon.
Please note, additional drinks charged on consumption
What does it mean to cook with care — across cultures, generations and systems?
Root to Stem is an intimate dining event presented by WRAP and Chef Johnny Hasan, whose journey from Bangladesh to Melbourne’s hospitality scene, local schools and now new restaurant Patris, shaped a practice grounded in resourcefulness, respect and flavour.
Enjoy a thoughtfully prepared sit-down meal designed as a closed loop, where ingredients reappear, and nothing is discarded. Guests are invited into a conversation about food waste, circular cooking and how traditional approaches can inform contemporary Australian dining, while surrounded by artworks, many of which have employed the same level of careful reuse and repurpose.
Situated within the exhibition space, the dinner invites you to reflect on the innovative ways that circular approaches can shape our shared future.
Tickets include a three-course tasting menu and a drink on arrival; additional drinks charged on consumption. Tickets are limited to 35 places per seating, with two seatings per evening.
Presented by Chef Johnny Hasan of Patris x WRAP x Est.
22 May & 23 May
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
