A marketing coordinator that enjoys reviewing in her spare time. Living in the Eastern Suburbs of Sydney - on the brink of something fabulous!
Published October 7th 2012
The amusement park for gastronomers
This two hatted gem has recently gone from becoming an unknown restaurant to one of my favourite Sydney dining experiences. I strongly encourage you all to check it out for yourself, but here's a teaser of what you'll find.
Offering A La Carte, as well as four course, seven course and 10 course degustations, GastroPark caters for every appetite and whichever option you go with, you will not be disappointed.
We decided to dine a la carte and whilst my partner ordered the traditional four course meal of snack, entree, main course and dessert, I wasn't as inspired by the main meals as I was by the snacks so I ordered three snacks and entree and dessert.
What we received for each and every course was nothing short of great in terms of taste, presentation and creativity. The service matched.
Then came the Foie gras with wild hare, beetroot, plum vinegar, red cabbage granita. The foie gras was presented as a dust, sitting over the hare and beetroot and we were advised to eat it with the granita for the full flavour experience. It was fantastic.
For my entree I could not go past the Liquid butternut gnocchi with mushroom consomme and sage. I wasn't let down. The broth was poured over the gnocchi bubbles at the table and as you placed the ball in your mouth, any slight pressure would pop it, allowing the liquid gnocchi to pour out. The parmasan complemented the flavour of the gnocchi ideally.
The main courses that appear on the website were slightly different from the menu we received on the night. My partner ordered a beef cheek with potato crisps and "crispy sauce". We were intrigued as to what this could be and didn't expect what we got. The crispy sauce was the beef sauce, reduced and dried out to a thin shard. When placed in the mouth, it started to melt and became sticky.
From the snacks menu, I enjoyed the Onion & mushroom macchiato with caramelised veal sweetbread, and the sashimi with jelly and fried lettuce. Both were delicious - the first served warm and the sashimi of course, cold.
With still enough room left for dessert - and rather curious as to what the desserts would look like plated up, we ordered the Nitro pavlova with mango, pineapple and coconut, and the Chocolate, honeycomb, mandarin sphere with cookies & cream.
Both were exquisite. I can't really go past anything that lists 'nitro' in the title. We were told that the pavlova was not made with eggs, which was interesting. It was cold, firm and well complemented by the fruit, surrounded by foamy bubbles and what looked like sago or tapioca balls.
The chocolate dessert was presented as a ball, which we were instructed to smash (but not too hard, as a previous patron had hit it so hard that it exploded all over him). Indeed, the wait staff were charming and amusing. The 'cookies and cream' were set by nitrogen as well it seemed and were the highlight of this overly good dish.