Gastro ParK

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5-9 Roslyn St
POTTS POINT, NSW, 2011
local (02) 8068 1... local (02) 8068 1017
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The playground of good food

After many successful years as the head chef at Pier restaurant, Grant King welcomes you to Gastro Park, a restaurant and bar where the focus is to deliver quality, freshness and innovation with relaxed but attentive service.

Driven by the best available produce, menus are created daily.

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Reviews of Gastro ParK

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Recent Oldest Positive Negative

Local Star 166 reviews
Alright already, get over the the Imodium connotations that come with the name. The menu at Gastro Park leans toward adventurous (fish scales and liquid gnocchi, anyone?) but the execution can't be faulted.

The restaurant is almost empty when we arrive at 1pm on a Saturday and we choose a table at the window. There isn't much of a view on offer unless you are particularly interested in the characters that pass through the Cross. The decor is sparse with dark wooden floors, tables and chairs. The large table in the centre of the restaurant catches my eye as I walk in. Okay, who am I kidding... the cheeses on display on the large table in the centre of the restaurant catch my eye as I walk in.

We sit down by the window (most tables are by the window) and the germaphobe within notes that the window sill and floors are dusty. They offer us a menu printed simply on A4 paper, probably because the menu changes all the time. Surprisingly it's a lot to take in, but with some help from the floor staff, we manage to order two of every kind. (Well, two snacks, two entrees, two mains and two desserts, that is.)

Bread is served and we start hoeing into it already. Don't judge, the bread is divine. Our starters (or snacks) are served pretty quickly.

The foie gras, wild hare, beetroot, plum vinegar and red cabbage granita is a pretty dish; most of Grant King's creations are. The foie gras melts in your mouth and its creaminess is perfectly complemented with a fine and refreshing granita. We scrape every bit of this dish off the plate. The other snack--scallop blini topped with potato creme fraiche chutney and avruga--came as a recommendation from one of the staff. They are small, so you could easily have one per person.

The liquid pumpkin gnocchi was the dish I was most excited about. Golden bubbles that look almost like little egg yolks are served in a clear glass topped with some sort of crispbread and a mushroom consomme that is poured in at the table. The broth is tasty but I think I was more enamoured with the fun of popping of gnocchi bubbles in my mouth. Our other entre was a blown mozzarella ball which was special for the day.

Our mains take awhile to arrive but we entertain ourselves by sipping on our wine and watching the foot traffic outside. As they arrive, I note that they are pretty large, hoping I can fit in dessert. No meal is complete without dessert. Anyway, back to the mains. The snapper is cooked with its scales on (the scales are nice and crunchy) and is served with calamari crackling (which tastes a lot like asian prawn crackers), and strings of calamari that are cooked to perfection--so soft and silky. I'm not a huge fan of fish (unless it's sashimi), but the husband loved it. Our other main, the quail, is amazing. Perfectly pink, served with artichokes and a rich mushroom sauce, it's the kind of dish that takes you to foodie heaven and back.

At this stage, we are full but determined to have dessert. The waiter comes and boldly claims that he already knows what we'd like to order. He gets it right. The chocolate and mandarin sphere is a white chocolate shell filled with gooey mandarin chocolate, surrounded by mini macarons and honeycomb and caramel bits. The pavlova is like a meringue ball with pineapple flavours. It's all a blur by this stage, but the perfect finish to a really nice lunch.

Chef Grant King is definitely onto a winner. If it's at all possible to be entertained by food, he's managed to do it.
7 months ago
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