Parco: A Ramen Revelation Born in Lockdown
During Melbourne’s 2021 lockdown, Sardinian-born chef Federico Congiu—usually found helming the kitchens of Rinaldo Di Stasio’s acclaimed restaurants—took an unexpected culinary detour. Teaming up with fellow chef Manato Deleon, he launched a ramen pop-up at Shujinko’s Elizabeth Street location, swapping elegant Italian plates for steamy bowls of noodles. The experiment was a hit, eventually leading to the opening of Parco, a dedicated ramen bar in Moonee Ponds.
Broths Built from Scratch
At Parco, everything is crafted in-house, from the noodles to the richly layered broths, which are enhanced with house-fermented koji for maximum umami. Congiu’s ramen obsession began during two years spent living in Japan, where he fell in love with its depth and nuance. Back in Melbourne, unable to find anything quite like what he had there, he began developing his own recipes at home.
A Bowl for Every Craving
Parco’s signature broth—a thick, creamy chicken-based concoction inspired by a bowl Congiu once had at a high-end yakitori spot—is simmered for up to 12 hours using chicken offcuts instead of pork bones. It forms the base for several standout ramen bowls, including one topped with charred pork or chicken chashu. There’s also an indulgent truffle ramen, a shiitake- and soy-based vegan option packed with miso, and a luxurious lobster version garnished with a baby lobster tail (made in ultra-limited weekly batches).
Donburi, Gyoza, and More
Beyond ramen, the menu includes hearty donburi (rice bowls) with toppings like karaage, pork chashu, or crispy vegetable kakiage. Sides range from truffle fries to juicy pork and vegan gyoza.
A Compact Space with Big Character
Inside, the minimalist, dark-timbered space seats just 19. A glowing neon mascot—a regal, lion-like version of Congiu mid-noodle slurp—watches over diners, embodying the playful spirit and precision behind Parco’s bowls.
