Gastro Park, Kings Cross

EDIT: CLOSED

MUAHAHAHAHAHA! So like, have you ever eaten something so delicious that you lick the plate? No? Well that’s what happened the other day at Gastro Park (5-9 Roslyn Street, Kings Cross) with some other food bloggers. Gastro Park’s menu is concise, with 4 items listed for entree, mains and dessert however it is the snacks section that catches my eye with a whopping 11 items priced from $5-$18. I ended up choosing 3 snacks for my entree and another 3 for my main which suited me extremely well thanks to my need to try different dishes. edit: I didn’t cut my hair lol but im super tempted to do it now haha


Foie gras, wild hare, beetroot, plum vinegar, red cabbage granita ($18) is just mind blowing. The shavings of foie gras melting on the tongue zomg TASTES LIKE DELICIOUS FAT RAINBOWS /end delirious rantings. I am not a big fan of beetroot but it paired surprisingly well and kept the dish from being too heavy. I really do not remember the wild hare part um doo di doo but this is the dish I would lick clean 😛


The Thai inspired kingfish sashimi ($16) while beautifully fresh, didn’t stand a snowballs chance in hell at standing up to the flavour of the magical foie gras from the previous dish though the quenelle of tomato granita was pretty intense and lifted the flavour of the kingfish.


Cured Blackmore shortrib grissini ($14) is a bit on the salty side esp with the parmesan flakes but disappears in seconds. The crisp breadstick is addictive but I totally wanted to unwind the silken ribbon of the salty shortrib cos I’m all class.


Helen’s entree is the extremely beautifully presented Liquid butternut gnocchi, mushroom consomme, sage ($26). Best example of when spherication is awesome yo! Each delicate ball bursts with an intense butternut liquid and the salty cheese crisp balanced on the glass is freaking moreish as is the fried sage leaves.


My second round of snacks begins with the dreaded slate tiles. Oops I mean, more snacks. The presentation of the tuna bone marrow in the the Raw scallop, tuna bone marrow, lime, sea salt, olive oil, chives ($16) is a little confronting but dig on in and get a spoonful of quivering clear jelly-like marrow which tastes like the sea but other than that is more a texture thing with barely a taste. The raw scallops is of course awesome but oh how I hated scraping the tile trying to pick it up!


Soy and mustard glazed swordfish belly, pickled cucumber ($16) is pretty awesome, incredibly tender with a texture almost like eel. I normally have issues with the texture of swordfish but it was just so crazy delicious that I think I could eat my weight in swordfish.


Seared venison, wilted elk, soy, ginger and bonito dressing ($16). I have nfi what wilted elk is and just like Foodie Pop I was wondering how do you wilt a deer? But anywhos the venison sure was tasty! I expected the bonito dressing to be uber salty but it was perfectly balanced with the soy and ginger and saw me dragging my super tender pieces of venison into the dressing with each bite.


The rest of the table went for the main of Crispy scaled snapper, smoked potato puree, calamari crackling, ink sauce ($39) and I managed to nick a piece of the crackling which was epicly insane.


Chocolate, honeycomb, mandarin sphere, cookies & cream ($22). My precioussss. Who gets the honour of thwacking the sphere? Ready?


Craaaaacccck! Hello innards shot! The sphere is freaking amazeballs and super loved the teensy tiny macarons scattered around.


Nitro pavlova, guava, pineapple, coconut ($20). I kinda have issues with coconut so had to stay clear of this dessert but the humans at the table gave it a thumbs up.


Textures of rhubarb and citrus ($20). I’m not a big fan of rhubarb either but how awesome is the presentation?!


The Pain perdu, caramelised apple, balsamic icecream ($18) is my favourite of all the desserts and I sneakily edge the plate closer and closer to attack the sugar coated cubes of french toast with alternate swipes at the tangy balsamic ice cream.

ChocolateSuze dined at Gastro Park as a guest of Destination NSW