**Gastro Park's final service is May 20, 2017. The restaurant will close for good after.
Gastro Park is named after a theme park. Not a literal theme park, but the idea of one. You’ll understand when the food arrives. There are edible balloons (pop them first), savoury granitas and edible dirt, dust and twigs.
Liquefied pumpkin dumplings are a house speciality. The thin gnocchi dumplings with liquid butternut pumpkin centres float in a mushroom consommé topped with onion crumbs and edible flowers.
Another favourite is a boulder of chocolate next to a textural path of sweet titbits. Donk the sphere with your spoon and it’ll ooze out a running yolk of seasonal fruity cream.
It sounds experimental and it is. Owner and chef Grant King isn’t here to make covers or cover trends – he’s a kitchen alchemist forever experimenting with new flavours, textures and experiences. He hasn’t stopped since opening in 2011.
Despite the technique-heavy food, don’t think of fine dining. It’s something else. There are no tablecloths or any heavy-handed pretention; it’s all about fun here.
The fit-out is humble but for the silky curtained walls and epic floral centrepiece. The service is playful and the drinks list is long but entirely approachable.