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Gastro Park Restaurant Review: Experienced chef Grant King knew what he wanted to bring to the table (your table) when he opened a place of his own. 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. Because of the approach to menu planning, obviously it’s a lucky dip as to what you will eat --- it all depends on what is best and available. Offerings may include foie gras with wild hare and red cabbage granita, or bread-crusted bass grouper with smoked cod brandade. Desserts can be even more interesting, if that’s possible: nitro Pavlova, or caramelized pear skins with compressed pear and chestnut cream, served with a lavender milk sorbet, just for good measure. Taking it a step further there are tasting menus of four-, seven- and ten-courses and, as you’d expect, the wine list reflects the tone of the kitchen with an eclectic and exciting mix of labels.