Overview
To celebrate the release of the second season of the medieval fantasy saga Game of Thrones to Blu-Ray, DVD, and digital download, head chef and owner of Gastro Park Grant King is again offering Sydneysiders a chance to acquire their own firsthand experience of the Seven Kingdoms and beyond through a specially designed five-course feast.
The Potts Point restaurant is renowned for its gastronomic playfulness in technique and plating, so you can expect more than a leg of boar and goblet of wine. Last year's first-season equivalent featured 'fallen eyeballs and bleeding stag', 'a soup of crushed skills and raven's feet', and a dessert of 'dragon's egg and liquid gold'.
The Game of Thrones series, based on the book Song of Ice and Fire by George R.R. Martin, has developed somewhat of a cult following since its release in April 2012, and viewers simply can't get enough of the mystical land filled with dragons, swords, bloodshed, romance, and deceit.
If you'd do anything to get a taste of the majestic settings of Westeros, Essos, or Qarth or have always wanted to join the throes of our beloved Starks, Lannisters, and various other fantastical characters, then Gastro Park is your place to be. Indulge your tastebuds and your imagination in this entirely Game of Thrones-inspired five-course meal, on for a limited time only.
Last year King's banquet sold out almost instantly and proved to be a raging success, meaning you should hurry and book your seats before you miss out (specify you're booking in for the feast when you call them on 02 8068 1017). Explore the second season of the medieval world with the brand-new menu, this time in honour of the dramatic Battle of the Blackwater, sure to be as or even more delightful than the last.
The culinary experience is available from 14 March to 25 April at the cost of $100 per person.
8 March 2013: Photos of the new feast have just come in.
Course 1 (not pictured): Jerusalem artichoke and goats cheese fossils
Course 2: Roast veal bone marrow with crostini and parsley salad
Course 3: Whole baby fish, smoked roast almonds, barley crackers, wild weed and fresh milk curd
Course 4: Fondue of cheese, roast grapes and crackers
Course 5: Mulled figs and edible candles with flavours of hibiscus, bolero tea, plum and a letter from the raven