Antipodean: the rebooted Gastro Park ready for opening

Antipodean, a new flag-waver for home-grown produce from both sides of the Tasman, joins a tide of late autumn restaurant openings and reopenings in Sydney. The restaurant and bar is chef Grant King's reimagining of Gastro Park, the award-winning restaurant he recently boarded up for a refit.

"I've torn down the curtains, covered the windows on one side with chalk paint for the menu and installed a communal table in the bar," King says.

If the indoor plants don't mark it as 2017, a peek at the draft opening menu suggests King is sticking to his word about it being 99 per cent Australian and New Zealand produce.

The jamon is from South Australia, the abalone and flounder from New Zealand, even the polenta is Australian. King says the exercise of creating the menu has made him open his eyes locally.

"I found this great apple schnapps in the Salamanca Market in Hobart," he says.

The inventive chef is still tinkering with the menu as opening deadline approaches, but his suckling pig and persimmon dish will make the final line-up.

"I want it to be accessible, it's all about sharing," he adds.

Open Brunch Saturday-Sunday; lunch Friday-Sunday, dinner daily.

5-9 Roslyn Street, Potts Point, 02 8068 1017, antipodeanrestaurantandbar.com.