Gastro Park to Bring Back Game of Thrones Feast

More fallen eyeballs and dragon's egg desserts to the table pronto, Gastro Park is revisiting its glorious, topical feast. To celebrate (and commiserate) the end of season four of Game of Thrones, head chef and owner of Gastro Park, Grant King, is offering Sydneysiders another chance to acquire their own firsthand experience of the Seven Kingdoms through a specially designed multi-course feast.

Having already hosted two Game of Thrones-inspired feasts celebrating previous seasons, 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. Gastro Park'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'.

A sneak peek of this year's GoT-inspired menu released on Gastro Park’s Facebook page revealed a mysterious, disturbingly intriguing lineup:

While we’re not sure what’s involved in 'The Kill' or how bloody that 'Raw Flesh’ dish intends to be, all we can be certain of is that this feast ain’t for vegetarians.

Last year's menu inspired by the Battle of the Blackwater was at capacity, and the previous year's King's Banquet sold out almost instantly and proved to be a raging success. If you'd do anything to get a taste of Westeros, Essos and Qarth or have always wanted to dine like a Lannister, nab your spot at Gastro Park before those limited spots go wanting.

Gastro Park's Game of Thrones-inspired feast will take place on Tuesday, June 24. To book (and you should probably get on it right now) call (02) 8068 1017 or shoot an email to [email protected].

Here's the images of the 2013 feast, just to get those taste buds going. And yep, the candles were edible.

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

Words by Shannon Connellan and Greta Mayr.