Time Out Sydney

Two soups, one bowl

The restaurant of ex-Pier head chef Grant King, Gastro Park serves up ambitious dishes like foie gras lozenges coated with chewy toasted grains and served with cherry glaze, and kangaroo carpaccio with puffed barley and truffled cheese.

Everyone’s talking about the one dish in particular though, which featured on Masterchef recently. It’s a clear as day mushroom consommé, with little orange spheres floating about encasing sweet butternut squash soup. Two dishes in one bowl: you can't knock 'em for creativity.

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Updated on 31 Jul 2015.

Gastro Park details

5-9 Roslyn St, Potts Point 2011

Telephone 02 8068 1017

Price per person including drinks $51 to $100

Open Lunch Fri-Sat noon-2.30pm; Tue-Sat 6-10pm

Gastro Park website

Gastro Park map

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