KARL *

KARL by Karl Lagerfield represents an enviable collection of downtown classics. 

Imbued with his signature fashion-forward edge and understated glamour. 

Each piece weaves a classic story: 

painted in black & white with embellishments.

My first sighting was in his NYC store on Fifth Avenue,

and now it is available on net-a-porter too!

Drinking in Style*

A lesson from Eric Rupert *

Gastro Park II- Gold Bar *

After returning from the impressive NYC dining scene, I thought it would difficult to be moved by food in Sydney for a while. Oh, how wrong I was! After many intriguing dishes set before me through the night, it was time for dessert. From a dim corner, I spotted a few wait staff heading towards our table with a tray. Upon closer inspection I saw a block that looked quite average- a sponge cake perhaps?


To my surprise, it turned out to be Gastro Park's signature dish:
"The Gold Bar".
Essentially a passionfruit sorbet... 
(amongst other unidentifiable ingredients) 
dipped in liquid nitrogen!


I was given a hammer to break the dessert which shattered into pieces before our eyes. We were instructed to wait two minutes before we could eat it, so we looked in awe for a while with no idea what to expect.


As usual, special thanks to Q for organising this amazing birthday "cake"! 

Gastro Park *

"The playground of good food

where the focus to deliver quality, freshness and innovation

with a relaxed but attentive service."

There is always a surprise in store from Grant King, Head Chef of Pier restaurant. He delivered yet another seamless dinner service, but this time, at his very own food playground: Gastro Park. 


You will never be bored with the daily menu that changes daily depending on creativity and produce availability. At the same time, frequent menu changes also mean limited choices. To resolve this dilemma, our family decided to order almost everything on the menu. My personal favourite was the liquid butternut gnocchi- simply spectacular!

bread & butter

SNACKS

putanesca wafer

foie gras, wild hare, beetroot, plum vinegar, red cabbage, granita

peppers

cured blackmore short rib grissini

carpaccio of crystal bay prawn, tuna bone marrow, lime, olive oil, soft herbs

soy & mustard glazed swordfish belly, picked cucumber

seared venison, wilted elk, soy, ginger & bonito dressing

ENTREES

liquid butternut gnocchi, mushroom consomme, sage

textures of duck with wild mushroom tagliatelle

salad of smoked eel

beetroot, horseradish, potato, fried bacon, nasturtiums

seared scallops

serrano ham, creme carrot, endive caramel, marcona almond

MAINS

rangers valley beef fillet soubise

veal sweetbread, creamed beet stem

bread crusted bass grouper

salt cod, avruga, piquillo pepper, white anchovy, fennel

slow cooked jurassic quail breast

girolles, cauliflower, oloroso braised leg meat

crispy scaled snapper

smoked potato puree, calamari crackling, ink sauce

~ ~ ~

Gastro Park

5 - 9 Roslyn Street

Potts Point, NSW 2011

(02) 8068 1017

~ ~ ~

Bits and pieces *

Glimpses of beauty
need not be seen
face to face.
Merely observing from afar
can reveal a deeper insight on par.

Freedom *

Transcending the boundaries 
of location, time and space.
Embrace the freedom & take flight
before one must say goodbye.