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Gastro Park Restaurant Review: Chef Grant King knew what he wanted to bring to the table when he opened a place of his own some time back. After years as head chef at one of Sydney’s top restaurants, he was aware that diners sought quality, freshness and innovation with relaxed but attentive service. King’s menus are created daily using market produce and fish and meat from local suppliers. As King says, the menus are “directed by mother nature,” so obviously it’s a (very) lucky dip as to what you will eat. Offerings may include Bass Strait scallop and pomegranate ceviche, kangaroo carpaccio or maybe something featuring Manjimup truffles. Desserts can be even more interesting, if that’s possible: a chocolate, honeycomb and vanilla sphere accented with cardamom, saffron and ginger, or perhaps parsnip milk and Jerusalem artichoke with truffle ice cream, dates and Pedro Ximenez. As you’d expect, the wine list reflects the tone of the kitchen with an eclectic and exciting mix of labels, and the bar serves classic cocktails and very good Champagnes.