GOMA Restaurant re-opens next month with a playful take on the modern dining experience. Queensland Art Gallery | Gallery of Modern Art (QAGOMA) Director Chris Saines said the Gallery’s acclaimed flagship restaurant was returning after a seven-month closure with an entirely reimagined food and wine menu based on the longstanding ethos of creating innovative cuisine using sustainable ingredients.

“From the 4th of November, visitors will again be able to complement their Gallery visit with a dynamic culinary experience,” Mr Saines said. Equally suited to a relaxing long lunch with family, or a light meal with a glass of wine and friends, GOMA Restaurant offers indoor and outdoor seating options for every occasion.

During the temporary closure, QAGOMA Executive Chef Doug Innes-Will and GOMA Restaurant Chef Matthew Blackwell explored a range of new ideas for the restaurant menu. “We refocused on fresh concepts using locally sourced produce, with the aim of encouraging our diners to be more free and exploratory in their dining,” Innes-Will said.

“We’ve retained GOMA Restaurant’s exceptional food and wine, innovative culinary techniques and presentation, and outstanding service, while increasing our dining options to include anything from a leisurely three-course lunch to a drop-in sampling of inventive new share plates,” Mr Innes-Will said.

“The new variety in our menu reflects the diversity of QAGOMA’s audience, and we are encouraging more impromptu visits with a more relaxed approach,” Mr Innes-Will said. “This year has shown us the importance of adaptability, and the re-opened GOMA Restaurant will be as welcoming to impromptu walk-in patrons as it will be for guests booked to dine for a special occasion.

“We’d also like to take this opportunity to thank our beverage partners Archie RoseBacchus Wine Merchant and Newstead Brewing Co for their continued support.” Industry leaders in sustainable dining, Innes-Will and his team work with Queensland growers and suppliers to showcase the best of the region’s produce and to minimise environmental impact by using sustainable, organic and biodynamic ingredients where possible.

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