My final megameal in Sydney was at Gastro Park at Potts Point (ie pretty much Kings Cross), run by former head chef of Pier, Grant King. The restaurant is relatively new but word of mouth has been spreading quickly as the must-try of late, so we decided to check it out.
I was not disappointed. Tucked away in one of the side streets off the main strip, Gastro Park is a chic, modern restaurant with an assortment of highly interesting, intricately designed and beautifully presented dishes that blew me away.
There are two things about Gastro Park that I should point out from the outset. The first is that the menu supposedly changes daily according to what fresh produce is available. The second is that the menu is broken down into ‘Snacks’, ‘Entrees’, ‘Mains’, ‘Cheeses’ and ‘Desserts’ — so I would recommend ordering a number of things to try, especially the snacks, which are in my opinion the highlights…well, maybe the desserts too…
This is what we had apart from the fluffy sourdough bread at the top.
1. Thai inspired kingfish sashimi — the kingfish is so fresh and the mixture of the various sauces and condiments made it one of the best sashimis from a non-Japanese restaurant I’ve ever had.
2. Onion and mushroom macchiato, caramelised veal sweetbread — sounds crazy but this is just one divine soup with a skewered veal sweetbread on top that tasted like super tender juicy chicken thigh!
3. Scallop blini, potato and creme fraiche chutney, oscietra caviar — mmm…imagine eating a scallop pancake with potato salad and caviar on top and how good it would be. Yep, it was that good.
4. Liquid butternut gnocchi, mushroom consomme, sage — this was one of the most unusual dishes I’ve ever had. The consomme was very similar to the onion and mushroom macchiato, but it had these yellow butternut gnocchi balls inside them that had liquid centres and would burst then literally melt in your mouth.
5. Textures of duck with wild mushroom tagliatelle — another very unique pasta dish with succulent duck and mushrooms encased in this kind of jelly-like thingy. Super.
6. Crispy scaled snapper, smoked potato puree, calamari crackling, ink sauce — this was the dish the waiter dude raved on about, and for good reason. I’m not usually a fish guy but this was sublime. This dish was a perfect combination of flavours and textures. Unfortunately we had eaten too many snacks and entrees and were preparing for dessert, so we could only fit in one main course.
7. Nitro pavlova, guava, pineapple, coconut — this dessert was wow. It’s called ‘nitro’ pavlova because it uses liquid nitrogen to freeze the dessert, which includes an delectable mix of light, fruity sorbets.
8. Chocolate honeycomb, mandarin sphere, cookies and cream — this might very well be the best dessert I’ve ever had at a restaurant. I’m not kidding. This white chocolate sphere has this sensational creamy sauce inside, which goes perfectly with those icy chocolate biscuity chunks and the tiny cookies and chocolates on the side. Ahhh…
Well, there’s no need to take my word for it. If you get a chance go check it out.
10 out of 10
Phone: +886 8068 1017
Address: 5-9 Roslyn Street, Potts Point, 2011
Lunch (Friday-Sat) — 12pm-2:30pm
Dinner (Tues-Sat) — 6pm-10pm