NOVEMBER 2016. Grant King at Gastro Park, Potts Point, Sydney.
GRANT'S TOP 5 EXPORT FRESH PICKS
1. Petite Rainbow Carrots.
2. Micro Coriander.
3. Japanese Turnip.
4. Sorrel.
5. Marigolds.
Award winning Chef Grant King opened Gastro Park in April 2011 instantly attaining 2 Chefs Hats from the Sydney Morning Herald. Grant King has an obsession with creating delicious food using the absolute finest ingredients. Gastro Park is his playground for this. Grant's team help him create a relaxed yet exciting experience for the customers.
RAW SCALLOP GNOCCHI, POMMEGRANITE, PICKLED RADISH, FRUIT SALAD SAGE
MARIGOLD DESSERT BY GRANT KING
Large rounded windows allow natural light to flow through the dining room, whilst offering a fantastic vantage point for people watching. Newly renovated for the spring diners and Sydney summer, Gastro Park has a modern yet contemporary European feel with a great use of natural materials to set the mood.
CHARGRILLED MANDARIN CARPACCIO, MARIGOLD ICE CREAM, PINK GRAPEFRUIT SILK
Grant and his side-kick Mark Hanover work together to always bring the best out of one another in the kitchen with a main focus on primary producers. The goal for these outspoken and positive chefs is to put as much love into the food as they possibly can. Using classic and modern cooking techniques Gastro Park serves up a pastel explosion of colour that will leave you wanting more after every mouthful.
SUCKLING PORK CHOP, TURNIP, ROCKET FLOWERS, AGED VINEGAR
SEARED CALAMARI, APPLE, SORREL, CHARCOAL, COCONUT, MICRO CORIANDER
Export Fresh work closely with Grant and his team to source unique seedlings to explore the diversity of the Petite Bouche range. 2017 will bring in some exciting new adventures with Grant and the Petite Bouche family. We are excited about the continuous growth of the Petite Bouche chef family.
BBQ MAROAN, PETITE RAINBOW CARROTS, SMOKED MACADAMIA., PORK PEBBLES
Book your next event or table at Gastro Park.