GastroPark – Game of Thrones Feast, Kings Cross
Posted on May 15, 2013 by DL
Photos by DL, Words by WX
For the second year running, GastroPark has continued its penchant for the tales of Westeros through a thematic menu to celebrate the release of the second season of Game of Thrones on blu-ray. Appropriately named the Game of Thrones 5 Course Culinary Exploration, the menu features items such as Dragon Bones, Forrest Bark and Candlelight. Much to our dismay, the team at FMC missed the event last year, but thankfully this year our lovely friend (and previous guest writer), Anna, booked us in straight away so history would not repeat itself again.
Once inside the restaurant, we were warmly greeted by our maître d’hôtel, aptly dressed in a fur cloak, who then took us to our table. All around, it felt as though the earthy wilderness had been taken indoors, with wrangling woods and greenery haphazardly draped and overgrowing their containers. The centre feature table had a bucket of wood burning away slowly, causing the room to have a constant smokey, eerie feel to it. Beneath the burning wood were scattered bones – no, dragon bones – which really added to the atmosphere.
“Forrest Bark” – Potato, mustard & goatscheese cracker
It wasn’t long before we were presented with our first dish of the evening. Forrest Bark featured little paperthin “bark” made from potato, and droplets of goat’s cheese on top. The bark was incredibly light and crisp, and had a nice charred flavour to it which worked really nicely with the hit of goat’s cheese.
“Dragon Bones” - Roast veal bone marrow, air baguette
Course number two was cleverly named “Dragon Bones”. The plate featured luscious morsels of roasted bone marrow with air baguettes filled with what seemed like a refreshing tabouli and capers mix. Incredibly rich and creamy and very much more-ish, this was a true standout for me for the evening, and what I thought to be the most befitting for the theme.
“Beach Fire” – Crispy scaled jewfish in a beach fire, wild weeds, fresh goats milk curd
As we waited for our next dish, we started seeing other tables receiving mini bonfires at their table, garnering many an “ooooh” and “aaah” as they arrived. One table behind us got a particularly excitable bonfire, and what was supposed to have been just light embers and smoke turned into a cute little flame which quickly turned the restaurant in a smokehouse. The pyromaniac in all of us had a giggle, and before long, our very own set of flaming twigs arrived.
On top of the bonfires were generous fillets of jewfish, scales left on. I’m not usually a fan of eating fish scales, but when they are executed under the careful watch of Grant King, I eagerly tuck in and crunch on the lovely bits of scales.
Jewfish with mixed leaves, milk curd, toasted barley and almond butter
The jewfish was perfectly done, incredibly moist and tender. The fish was served with wild weeds and fresh goat’s milk curd, toasted barley and an incredible toasted almond melted butter which I would happily die for. I know I tend to speak in superlatives when it comes to good food, but the idea of combining the subtle and delicate sweetness of the jewfish with the fragrant and nutty flavours of the almond butter was simply genius and deserve all the positive superlatives out there.
“The Royal Fondue” – Vacherin fondue with roast grapes and bread wafers
The cheese course was titled “The Royal Fondue”, which involved a well roasted fondue of vacherin served with roasted grapes and bread wafers. Being partial to cheese, I happily mopped up every last string of the gooey deliciousness with whatever bread, fruit, utensil I could find, much to the dismay (or perhaps awe) of Anna. Luckily we were given two rounds among the four of us, although Anna offered the remainder of her half which I had to decline after a very intense internal battle.
Mulled figs, hibiscus ice cream
Fortunately I did not live to regret having to pass up cheese, because our final dessert course for the evening turned out to be two courses in one. In front of us were little bowlfuls of inverted figs in mulled wine, served with a quinelle hibiscus ice cream. Call me sadistic, but the look of the poor little figs with its guts pouring out and drowning in the pool of bloody mulled wine was simply sensational. Really chefs, point taken, you’ve really outdone yourselves and hit the nail on the head with this one.
“Candlelight” – white chocolate, plum mousse cake
Slightly less offensive looking was the edible candlelight sitting in the middle of the table. Encased with a beautiful layer of drippity white chocolate was a plum mousse sitting on a bed of biscuit base. Had we not utterly destroyed the candle with our Neanderthal smashing of the casing, we might have been able to show you a semi-decent photo of what the innards looked like. Having said that, uncivilized fighting over a shared dessert is usually a good sign, and we shall leave the experience a little to your own imagination…
Overall, I’m glad there are chefs out there like Grant who are looking to provide a little different experience in dining. I’m also glad that I didn’t show up at the door steps dressed up as Arya Stark because aside from our lovely maître d’hôtel, no one else dressed up for the occasion. The little nerd in me died a little, wishing that I had been taken into the world of Westoros just a little bit more, but alas, I am utterly grateful for such a lovely meal and such wonderful service.
5-9 Roslyn Street
Kings Cross NSW 2011
Tel: (02) 8068 1017
Authors’ Note: The Game of Thrones dinner has been extended into the month of May and will be available on Tuesday and Wednesdays. Please note, bookings are essential for this, so please ring up and book yourselves in to save disappointment.