The food produced by Young George executive chef and co-owner Melissa
Palinkas has been lavished with praise by food reviewers who describe her
food with words like ‘inventive, fun, smart, original and drop dead gorgeous’.

While she enjoys producing an innovative menu, Melissa runs a sustainable
kitchen, making the best use of every part of vegetables and meats and
minimising waste and plastic use.

Her ‘nose to tail’ or ‘root to shoot’ approach to cooking means that nothing is
wasted. The trimmings of vegetables and meats are used in stock and leftover
vegetables are fermented or used for preserves.

She tries to reduce the carbon footprint of the kitchen by reducing the use of
disposable plastics in her restaurant. Sauces are stored in recycled glass jars
and she sends the restaurant’s own crates to suppliers to be filled with
produce.