When the taxi stopped in this narrow, shady Kings Cross back street and the driver said that's the restaurant, I was surprised and not all that inclined to get out.
And I promise not to mention my first thoughts when I heard the name, Gastro Park, which is designed to evoke thoughts of a playground of good food.
But you can leave all doubts in the taxi because this a restaurant that will surprise and intrigue you.
Gastro Park has been wowing Sydney-siders with with it's creative food since mid-2011. It has a reputation for a focus on the delivery of quality, fresh and innovative dining with relaxed but attentive service.
Owner and chef, Grant King, is best known as head chef at seafood-specialised, fine-diner Pier in Rose Bay. When he swapped harbour views for people watching in Kings Cross, King also won a kitchen full of high-tech cooking toys which are essential tools for his fun, technically progressive food.
A drink at the sophisticated bar seemed the perfect solution as we waited for the rest of our party to arrive but it wasn't long until we were seated at a table in the oddly triangular shaped dining room.
First to arrive was bread and butter. A simple start but I have never tasted bread and butter so good. Just as well there was only a small serve.
From the snacks menu we ordered -
Soy & mustard glazed swordfish belly with pickled cucumber
Raw scallop, tuna bone marrow, lime, sea salt, olive oil, chives
From the entree menu -
Seared scallops, serrano ham, creme carrot, endive caramel, marcona almond
Liquid butternut gnocchi mushroom consomme
From the mains-
Crispy scaled snapper, smoked potato puree, calamari crackling, ink sauce
From the dessert menu -
Nitro pavlova, guava, pineapple coconut
Textures of rhubarb and citrus
Chocolate, honeycomb mandarin sphere, cookies and cream
Pain perdu, caramelised apple, balsamic ice cream
Bottom line: Gastro Park is a restaurant to savour.
Disclaimer: Eat,drink + be Kerry was the guest of Destination New South Wales
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